Last Updated on July 15, 2022
Pineapple and coconut are two flavors that pair wonderfully together. These two pineapple coconut cake recipes from scratch are so tasty you will be going back for seconds.
Pineapple and coconut not only add a wonderful flavor to cakes, but they also give them a great texture. Put them in a cake and you have a fruity dessert you just can’t beat.
These recipes, Pineapple Coconut Cake and Coconut-Pineapple Loaf Cake require some baking experience. However, they are well worth the extra steps to make them from scratch.
#1 Pineapple Coconut Cake with Mousse Filling Recipe from Scratch
Ingredients for the Cake
- 5 large eggs, separated
- 1 can crushed pineapple (20 ounces)
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 1/4 cups sugar, divided
- 1/4 cup butter, melted
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
Ingredients for the Mousse
- 4 cups heavy whipping cream
- 1-1/2 cups confectioners’ sugar, divided
- 2 packages cream cheese, softened (8 ounces each)
- 5 cups sweetened shredded coconut, divided
Equipment
- Small bowl
- Large bowl
- Stand Mixer
- Two 9-inch round pans
- Wire rack
9½ Inch Cake Pan Set of 3, E-far Stainless Steel Round Cake Baking Pans
Step by Step Instructions to Make Pineapple Coconut Cake from Scratch
Step 1: Preheat Oven and Prepare Pans
Preheat the oven to 350 degrees Fahrenheit. Grease and sprinkle flour on the cake pans. Drain the pineapple and set one cup of pineapple juice aside.
Step 2: Combine Flour and Baking Soda
Combine flour and baking soda in a small bowl. Mix until thoroughly combined.
Step 3: Beat Egg Yolks
In a large bowl, beat the egg yolks until they are slightly thickened. Gradually add in one cup of sugar and beat on high speed until thick. Then beat in the butter, extracts, and 1/2 cup of the reserved pineapple juice.
Step 4: Add the Egg Yolk Mix Into the Dry Ingredients
Add the dry ingredients into the egg yolk mix. Beat until thoroughly combined.
Step 5: Beat Egg Whites
Clean off the beaters and beat the egg whites on medium speed until soft peaks form. Add in the remaining sugar one tablespoon at a time, beating on high speed until stiff. Fold the egg white mixture into the batter carefully.
Step 6: Bake the Cake
Add the batter to the pans and bake for 18-22 minutes. Allow the cake to cool in the pans for 10 minutes before transferring to the wire rack.
Step 7: Prepare the Mousse
Beat the cream in a large bowl until it begins to thicken and add one cup of confectioners’ sugar until stiff peaks form. In a small bowl, beat cream cheese, pineapple, and remaining confectioners’ sugar until blended, then stir in two cups of coconut. Fold the whipped cream into the mix. Cover and refrigerate for at least one hour.
Step 8: Decorate Cake
Slice each cake horizontally. Drizzle two teaspoons of pineapple juice on the bottom layer then spread two cups of mousse. Repeat with each layer and then spread the remaining mousse on the sides of the cake. Press the remaining coconut on the sides of the cake.
Servings and Preparation Time
#2 Coconut-Pineapple Loaf Cake Recipe from Scratch
Ingredients
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup (1 stick) softened unsalted butter, plus more for pan
- 1 1/2 cups all-purpose flour, (leveled and spooned), plus more for pan
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 can pineapple chunks in juice, drained well (20 ounces)
Equipment
- Rimmed baking sheet
- 9 x 5-inch loaf pan
- Large bowl
- Stand mixer
- Rubber spatula
- Wire rack
- Foil
Step by Step Instructions to Make Coconut-Pineapple Loaf Cake Recipe
Step 1: Preheat Oven and Prepare Pan
Preheat the oven to 350 degrees Fahrenheit. Grease pan and sprinkle with flour.
Step 2: Toast Coconuts and Mix Dry Ingredients
Toast the coconuts in the oven for 6-10 minutes. In a medium bowl mix together the flour, baking soda, and salt.
Step 3: Beat the Butter and Sugar
With an electric mixer, cream the butter and sugar. Add the eggs in one at a time.
Step 4: Add Sour Cream and Dry Ingredients
Alternate adding the sour cream and dry ingredients to the egg mix. Mix until fully combined at low speed.
Step 5: Bake the Cake
Fold the pineapple and one cup of coconut into the batter. Add the cake into the pan and top with the remaining coconut. Bake for 65 -70 minutes, covering the pan with foil halfway through.
Let cake cool in the pan for 15 minutes before transferring to wire rack.
Servings and Preparation Time
Tips and Tricks
Before baking, bring all your ingredients to room temperature. This will help ensure that the cakes have a smooth consistency.
For the Pineapple Coconut Cake with Mousse Filling, store in an airtight container in the fridge for 3-4 days. The Coconut-Pineapple Loaf cake can be stored in an airtight container for two days at room temperature. This cake can also be wrapped in plastic wrap then aluminum foil and frozen for three months.
Amazing Pineapple Coconut Cake Recipes From Scratch
Equipment
- Equipment for the Pineapple Coconut Cake with Mousse Filling Recipe from Scratch
- Small bowl
- Two 9-inch round pans
- Wire rack
- Equipment for Coconut-Pineapple Loaf Recipe from Scratch
- Rimmed baking sheet
- 9 x 5-inch loaf pan
- Wire rack
- Foil
Ingredients
Ingredients for the Pineapple Coconut Cake with Mousse Filling Recipe from Scratch
- 5 large eggs separated
- 1 can crushed pineapple 20 ounces
- 1 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 1/4 cups sugar divided
- 1/4 cup butter melted
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
Ingredients for the Mousse
- 4 cups heavy whipping cream
- 1-1/2 cups confectioners’ sugar divided
- 2 packages cream cheese softened (8 ounces each)
- 5 cups sweetened shredded coconut divided
Ingredients for Coconut-Pineapple Loaf Recipe from Scratch
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup 1 stick softened unsalted butter, plus more for pan
- 1 1/2 cups all-purpose flour (leveled and spooned), plus more for pan
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 can pineapple chunks in juice drained well (20 ounces)
Instructions
PINEAPPLE COCONUT CAKE WITH MOUSSE FILLING RECIPE FROM SCRATCH
- Preheat the oven to 350 degrees Fahrenheit. Grease and sprinkle flour on the cake pans. Drain the pineapple and set one cup of pineapple juice aside.
- Combine flour and baking soda in a small bowl. Mix until thoroughly combined.
- In a large bowl, beat the egg yolks until they are slightly thickened. Gradually add in one cup of sugar and beat on high speed until thick. Then beat in the butter, extracts, and 1/2 cup of the reserved pineapple juice.
- Add the dry ingredients into the egg yolk mix. Beat until thoroughly combined.
- Clean off the beaters and beat the egg whites on medium speed until soft peaks form. Add in the remaining sugar one tablespoon at a time, beating on high speed until stiff. Fold the egg white mixture into the batter carefully.
- Add the batter to the pans and bake for 18-22 minutes. Allow the cake to cool in the pans for 10 minutes before transferring to the wire rack.
- Beat the cream in a large bowl until it begins to thicken and add one cup of confectioners’ sugar until stiff peaks form. In a small bowl, beat cream cheese, pineapple, and remaining confectioners’ sugar until blended, then stir in two cups of coconut. Fold the whipped cream into the mix. Cover and refrigerate for at least one hour.
- Slice each cake horizontally. Drizzle two teaspoons of pineapple juice on the bottom layer then spread two cups of mousse. Repeat with each layer and then spread the remaining mousse on the sides of the cake. Press the remaining coconut on the sides of the cake.
COCONUT-PINEAPPLE LOAF CAKE RECIPE FROM SCRATCH
- Preheat the oven to 350 degrees Fahrenheit. Grease pan and sprinkle with flour.
- Toast the coconuts in the oven for 6-10 minutes. In a medium bowl mix together the flour, baking soda, and salt.
- With an electric mixer, cream the butter and sugar. Add the eggs in one at a time.
- Alternate adding the sour cream and dry ingredients to the egg mix. Mix until fully combined at low speed.
- Fold the pineapple and one cup of coconut into the batter. Add the cake into the pan and top with the remaining coconut. Bake for 65 -70 minutes, covering the pan with foil halfway through.
- Let cake cool in the pan for 15 minutes before transferring to wire rack.
Notes
- Before baking, bring all your ingredients to room temperature. This will help ensure that the cakes have a smooth consistency.
- For the Pineapple Coconut Cake with Mousse Filling, store in an airtight container in the fridge for 3-4 days. The Coconut-Pineapple Loaf cake can be stored in an airtight container for two days at room temperature. This cake can also be wrapped in plastic wrap then aluminum foil and frozen for three months.
The Perfect Pineapple Coconut Cake Recipes From Scratch
Both of these cakes are full of delicious fruity flavor. You will love the combination of coconut and pineapple. They are both great for your next big party.
Did you enjoy this recipe? If so, please comment your opinions down below and share this post.
Ever since she was a young girl, Anna has been a lover of desserts. As an adult, she enjoys
baking a variety of desserts from cakes, cookies, brownies, bread, and more from scratch. She
enjoys sharing her passion for baking with others who also have a sweet tooth. From properly
measuring ingredients to making sure they are the correct temperature, Anna knows the
importance small details can make in baking. She wants to share her experience with others in
hopes they can make the most delicious baked goods. When she’s not busy blogging, Anna
enjoys trying new recipes in the kitchen.