This pineapple cake with coconut cream frosting is a tropical paradise on your plate. The cake is so light and fluffy, it's like biting into a cloud. The sweetness of ripe pineapple fuses with a creamy coconut frosting to create the perfect balance of flavors.
Ingredients You'll Need for this Recipe
For the cake:
- 2 ½ cups white flour
- ½ teaspoon salt
- 2 tablespoons baking powder
- 20 oz fresh pineapple
- ¼ cup pineapple juice
- 1 cup white sugar
- ½ cup unsalted butter
- Zest of one lime
- 3 eggs
- ½ teaspoon vanilla extract
For the coconut cream frosting:
- 2 cups heavy whipping cream (cold)
- 1 cup grated dried coconut
- ½ cup shredded dried coconut
- 1 cup white sugar or to taste
- Several fresh pineapple triangles for garnish
How to Make Pineapple Cake with Coconut Cream Frosting
Make the pineapple cake:
- Preheat the oven to 375 degrees F (190 degrees C).
- Peel and cut the pineapple.
- With a food processor, blend ¾ of the needed pineapple into a smooth cream. Dice the remaining pineapple and set it aside.
- Combine the flour, salt, and baking powder in a medium bowl and set aside.
- Add the butter and sugar to a second bowl. Zest the lime into the bowl. Blend well with a mixer until the batter is creamed and fluffy.
- Add the eggs one at a time. Add the vanilla extract, mix well, and set aside.
- Mix the bowl of dry ingredients with the bowl of wet ingredients until you have a uniform batter.
- Add the blended pineapple and mix well. If the batter is too thick, add the pineapple juice.
- Stir in the chopped pineapple.
- Grease and flour the cake pan. Pour in the cake batter and spread in an even layer.
- Bake at 375 degrees F for 30 minutes.
- While the cake is baking, make the frosting.
Make the coconut cream frosting:
- Combine the cold heavy whipping cream with the sugar and beat with a mixer until it has a thick consistency.
- Mix in the grated coconut, cover the bowl with plastic wrap, and set it aside in the fridge.
Frost and decorate the cake:
- Check the cake for doneness with a toothpick. If the toothpick comes out clean, let the cake sit outside the oven until it reaches room temperature. Don't remove the cake from the pan.
- Spread the coconut cream frosting over the top of the cake. Decorate with some shredded dried coconut and a few pineapple slices cut into triangles.
- Chill in the fridge for a couple of hours and serve.
How to Serve the Pineapple Cake
This pineapple cake has a tender consistency, so I don't recommend removing the whole cake from the cake pan before serving. Cut individual slices of the cake once it has chilled in the fridge for a couple of hours. For a finishing touch, garnish the individual plates with fresh pineapple wedges or a sprinkle of toasted coconut flakes to enhance the tropical experience. You can pair this dessert with coffee, hot or iced tea, or coconut water to complement the flavors.
Tips & Variations for this Dish
To ensure your cake is the highlight of the dessert table, remember these key tips:
- Select the ripest pineapple you can find for maximum sweetness and flavor.
- If you like a more pronounced coconut flavor, toast the coconut flakes before sprinkling them on top of the cake. It enhances the flavor and adds a crunch.
- Make sure the heavy whipping cream is as cold as possible or the frosting won't thicken. My trick is to store it in the fridge then place it in the freezer for 5 minutes before beating it.
- Chill your mixing bowl and beaters before beating the heavy whipping cream. This will also help you achieve stiffer peaks for a thick coconut cream frosting.
How to Store Leftovers
To maintain the freshness and quality of any leftover pineapple cake, store it in an airtight container in the refrigerator. The heavy whipping cream in the frosting is perishable and should be kept cold. The cake will stay moist for up to 3 to 4 days.
More Cake Recipes
- Jewish Apple Cake
- Easy Pumpkin Lava Cake
- Healthy Spiced Apple Skillet Cake
- Easy Burnt Almond Cupcakes
Pineapple Cake with Coconut Cream Frosting
Incredibly fluffy and supper flavorful pineapple cake, with a coconut cream frosting on top to die for!
- Prep Time: 15 minutes
- Cooling time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 h 45 min
- Yield: 8 servings 1x
- Category: Desserts
- Cuisine: American
2 ½ cups white flour
2 tablespoons baking powder
20 oz fresh pineapple
¼ cup pineapple juice
1 cup white sugar
½ cup unsalted butter
Zest of one lime
½ teaspoon vanilla extract
For the coconut cream frosting:
2 cups heavy whipping cream (cold!)
1 cup grated dried coconut
½ cup shredded dried coconut
1 cup white sugar or to taste
A few fresh pineapple triangles for garnish
First, start by peeling and cutting the pineapple in case you are going to use a natural fresh pineapple.
With a food processor blend ¾ of the needed pineapple into a smooth cream. The rest should be diced finely. Set aside.
In a bowl combine the dried ingredients, flour, sugar, and baking powder. Mix well and set aside.
In a second bowl add the butter and sugar and grate the lime zest. Mix well with the blender until the batter is creamed and fluffy.
Add the vanilla extract and the eggs one at a time. Mix well and set aside.
Mix the dried ingredients with the egg, sugar, and butter mix until a uniform batter has formed.
Add the blended pineapple and mix well. At this point, if needed add the pineapple juice (optional) if the batter is too thick.
Add the chopped pineapple to the mix.
Prep the tin with some butter and flour and pour the cake batter in it. Distribute evenly. Cook for 30 minutes at 374 F /190 C in a preheated oven.
While the cake is cooking in the oven prep the coconut frosting:
In a bowl combine the heavy whipping cream with the sugar and mix with the blender until a thick consistency is achieved.
Once a thick consistency is achieved mix the finely shredded coconut with it and set aside covered with plastic wrap in the fridge.
Once the cake is done (for this you can make sure using the toothpick method) let it sit outside the oven until it reaches room temperature.
When the cake is at room temp, spread the coconut frosting evenly on top. Decorate with some shredded dried coconut and a few fresh pineapple slices cut into triangles.
Let sit in the fridge for a couple of hours and serve.
The heavy whipping cream should be as cold as possible, otherwise, it will not thicken. My trick for this is storing it in the fridge and then placing it in the freezer for 5 minutes before using it.
This cake has a very soft consistency so I don’t recommend removing it from the mold. It’s much better to serve it from the mold, especially once it has chilled for a couple of hours in the fridge.
As a plus, this consistency is very fluffy and light, a true delight to eat!