Pineapple Cake with Coconut Cream Frosting

Incredibly fluffy and supper flavorful pineapple cake, with a coconut cream frosting on top to die for!


  • 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 

  • 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

  • ½ salt 

  • A few fresh pineapple triangles for garnish 


  1. First, start by peeling and cutting the pineapple in case you are going to use a natural fresh pineapple.

  2. With a food processor blend ¾ of the needed pineapple into a smooth cream. The rest should be diced finely. Set aside. 

  3. In a bowl combine the dried ingredients, flour, sugar, and baking powder. Mix well and set aside. 

  4. 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. 

  5. Add the vanilla extract and the eggs one at a time. Mix well and set aside. 

  6. Mix the dried ingredients with the egg, sugar, and butter mix until a uniform batter has formed. 

  7. Add the blended pineapple and mix well. At this point, if needed add the pineapple juice (optional) if the batter is too thick. 

  8. Add the chopped pineapple to the mix. 

  9. 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. 

  10. 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. 

  1. 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. 

  2. 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. 

  3. 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!