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Pineapple Coconut Layer Cake

This dessert combines caramelized pineapples and rich, toasted coconut for a tropical baking experience.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Course Cake, Dessert
Cuisine Tropical
Servings 12 servings
Calories 450 kcal

Ingredients
  

For the Pineapple Topping (The “Upside-Down” Layer)

  • 1/2 cup Unsalted Butter, melted
  • 3/4 cup Light Brown Sugar, packed
  • 1 can Fresh Pineapple Rings (20 oz) or fresh slices, patted dry
  • Maraschino Cherries, optional For decoration

For the Coconut Cake Base

  • 3 cups All-Purpose Flour, sifted For fluffiness
  • 2 cups Granulated Sugar
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter, room temperature
  • 1 cup Full-Fat Coconut Milk
  • 5 large Egg Whites Provides lift without adding yolk color
  • 1 teaspoon Coconut Extract
  • 1 teaspoon Vanilla Extract

For the Creamy Filling & Frosting

  • 16 oz Cream Cheese, softened
  • 1/2 cup Unsalted Butter, softened
  • 4 cups Powdered Sugar
  • 1.5 cups Toasted Coconut Shreds, for garnish

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Pour melted butter into your cake pans and sprinkle brown sugar evenly. Arrange your pineapple slices on top.

Crafting the Coconut Batter

  • In a large mixing bowl, whisk together your dry ingredients. Add the softened butter and half of the coconut milk. Mix on low speed until the flour is moistened, then increase speed to medium for 2 minutes.
  • In a separate bowl, whisk the egg whites with the remaining milk and extracts, then fold them into the batter in three additions.

The Baking Process

  • Divide the batter between your prepared pans, pouring carefully over the pineapple slices. Bake for 30-35 minutes.
  • Use a toothpick to check for doneness; it should come out clean or with a few moist crumbs.
  • Let the cakes cool in the pan for exactly 10 minutes before inverting them onto a wire rack.

Filling and Assembly

  • Beat the cream cheese and butter until pale and fluffy.
  • Gradually add powdered sugar one cup at a time.
  • Place the bottom layer (non-pineapple side) on your stand. Spread a generous layer of frosting. If you have extra crushed pineapple, fold it into the frosting for the middle layer.
  • Place the pineapple-topped layer on top.

Notes

Store in the refrigerator for up to 4 days, serve at room temperature for best flavor.
Keyword Layer Cake, Pineapple Coconut Layer Cake, Pineapple Dessert, Tropical Cake