
This tropical coconut cream cake with pineapple jam filling brings paradise to your dessert table. The combination of rich coconut flavor and sweet tangy pineapple creates an irresistible treat that looks as gorgeous as it tastes. Perfect for special occasions or whenever you need a taste of the tropics.
I first made this cake for my mother's birthday years ago and it has become our family's most requested celebration cake. The way the coconut and pineapple flavors complement each other always reminds me of our favorite Hawaiian vacation.
Ingredients
- Unsalted butter: creates a tender crumb and rich flavor base for both cake and frosting
- Granulated sugar: provides just the right level of sweetness without overpowering the tropical notes
- Coconut milk: adds authentic flavor and moisture that regular milk simply cannot match
- Coconut extract: intensifies the tropical flavor make sure to use pure extract for best results
- Shredded coconut: gives wonderful texture use unsweetened for best control over sweetness
- Pineapple jam: brings bright tropical acidity look for a quality brand with real fruit pieces
- Crushed pineapple: adds texture to the filling drain thoroughly to prevent soggy cake layers
- Vanilla extract: balances and enhances all the tropical flavors pure is worth the investment
- Powdered sugar: creates silky smooth frosting sift it first to avoid lumps
Step-by-Step Instructions
- Prepare the Oven and Pans:
- Preheat your oven to 350°F and prepare three 9inch cake pans with butter and flour or baking spray. Proper pan preparation ensures your cakes will release cleanly after baking. Take extra time to ensure the corners are well greased.
- Cream the Base:
- Beat the softened butter and sugar together for a full 4 minutes until the mixture becomes noticeably lighter in both color and texture. This crucial step incorporates air that helps your cake rise properly during baking.
- Add the Eggs and Flavoring:
- Add eggs one at a time allowing each to fully incorporate before adding the next. This prevents the batter from breaking or curdling. Follow with vanilla and coconut extracts stirring just until combined to distribute the flavors evenly.
- Combine Dry and Wet Ingredients:
- Alternate adding the flour mixture and coconut milk starting and ending with flour. Mix on low speed just until combined after each addition. Overmixing at this stage will develop gluten and create a tough cake.
- Fold in Coconut:
- Use a gentle hand to fold the shredded coconut into the batter with a spatula. This preserves the air you incorporated earlier while ensuring even distribution of coconut throughout the cake.
- Bake with Care:
- Divide the batter evenly between pans for uniform layers. Bake until a toothpick comes out clean but be careful not to overbake as this will dry out your cake. The edges should just begin to pull away from the sides of the pan.
- Create the Filling:
- Mix the pineapple jam and crushed pineapple until well combined. This simple step adds texture and intensifies the pineapple flavor creating a perfect contrast to the coconut cake.
- Prepare the Frosting:
- Beat the butter until light and fluffy before gradually adding powdered sugar and coconut milk. Continue beating for at least 3 minutes for the silkiest texture. The frosting should hold soft peaks but still spread easily.
- Assemble with Precision:
- Layer cake and filling carefully spreading the pineapple mixture to within a quarter inch of the edge to prevent it from oozing out. Press gently on each layer to ensure stability without squishing the filling.
- Frost and Decorate:
- Apply a thin crumb coat first then refrigerate for 15 minutes before the final frosting layer. Press toasted coconut onto the sides and top while the frosting is still soft for the best adhesion and a professional finish.

The contrast between the sweet coconut cake and the tangy pineapple filling is what makes this recipe truly special. My grandmother always said good baking is about balance and this cake proves her right. The first time I served this at a family gathering my uncle who claimed to dislike coconut asked for seconds and the recipe.
Make Ahead Options
This coconut cream cake works beautifully as a make ahead dessert. You can bake the cake layers up to two days in advance and store them tightly wrapped at room temperature. The pineapple filling can be prepared up to three days ahead and refrigerated in an airtight container. For maximum convenience assemble the entire cake the day before serving to allow the flavors to develop overnight in the refrigerator. Just bring it to room temperature about an hour before serving for the best texture and flavor.
Storage Tips
Properly storing this cake maintains its moisture and extends its delicious life. For short term storage cover the cake with a cake dome or large bowl to protect it from air while keeping it at room temperature for up to three days. For longer storage refrigerate in an airtight container. The high fat content from butter and coconut will cause the cake to firm up when cold so always allow at least 30 minutes at room temperature before serving refrigerated cake. Slices can also be individually wrapped and frozen for up to three months just thaw overnight in the refrigerator.
Flavor Variations
While the classic version of this cake is stunning there are several delicious variations worth trying. For a boozy twist add 2 tablespoons of dark rum to both the cake batter and frosting. Mango preserves make an excellent alternative to pineapple jam for a different tropical profile. For a lighter version substitute some of the butter in the frosting with cream cheese creating a tangier frosting that balances the sweet cake. During summer months consider adding a layer of fresh sliced pineapple to the filling for extra freshness and texture.
Serving Suggestions
This showstopper dessert deserves a thoughtful presentation. Serve slices with a small scoop of coconut or vanilla ice cream on the side for an extra special touch. A light dusting of powdered sugar just before serving adds elegant contrast to the toasted coconut. For a tropical themed party serve alongside fresh fruit skewers and coconut rum cocktails. Coffee particularly dark roasts complements the sweet tropical flavors beautifully making this cake an excellent choice for afternoon gatherings.

Frequently Asked Questions
- → How do I ensure the cake layers are moist?
Use room temperature ingredients and avoid over-mixing the batter. Coconut milk adds moisture and richness to the cake.
- → Can I use canned pineapple for the filling?
Yes, you can use canned crushed pineapple, but ensure it is well-drained to prevent sogginess in the filling.
- → What’s the best way to toast shredded coconut?
Spread the coconut in an even layer on a baking sheet and bake at 325°F for 5-10 minutes, stirring occasionally, until golden brown.
- → Can I prepare the cake in advance?
Yes, you can bake the cake layers and prepare the filling and frosting in advance. Assemble the cake on the day of serving for best freshness.
- → Can I substitute coconut milk with another ingredient?
For a similar flavor, you can use a mix of regular milk and coconut extract, but the richness might vary slightly.
- → How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.