Few desserts transport me straight to tropical paradise like a slice of Pineapple Coconut Cake. This cake is soft, buttery, and packed with real pineapple flavor, layered with a luscious homemade pineapple filling, and finished with a rich cream cheese frosting coated in fluffy coconut flakes. Every bite is a perfect balance of sweet, tangy, and creamy—just like a sunshine-filled day on an island.

Whether you’re making this cake for a special occasion, a holiday, or just to satisfy a craving, I promise it’ll be a show-stopping dessert that leaves everyone coming back for seconds.

Why This Recipe Works

• Ultra-Moist Cake – The combination of butter, lemon-lime soda, and pineapple juice keeps this cake incredibly soft and tender.
• Fresh Pineapple Flavor – The homemade pineapple filling adds an authentic, tangy-sweet flavor that pairs beautifully with coconut.
• Creamy, Tangy Frosting – The cream cheese frosting balances the sweetness, giving it a smooth, melt-in-your-mouth texture.
• A Beautifully Layered Cake – This cake is just as gorgeous as it is delicious, making it perfect for celebrations.

Ingredients You’ll Need

For the Cake:

• 2 cans (8 oz each) crushed pineapple in juice, drained (reserve juice)
• 1½ cups butter or margarine, softened
• 3 cups granulated sugar
• 5 eggs
• ⅔ cup lemon-lime soda (such as 7-Up)
• 3 cups cake flour (or all-purpose flour)
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract

For the Pineapple Filling:

• 2 cups granulated sugar
• ¼ cup cornstarch
• Reserved crushed pineapple
• 1 cup water

For the Cream Cheese Frosting:

• ½ cup butter, softened
• 1 package (3 oz) cream cheese, softened
• 4 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 3 to 4 tablespoons reserved pineapple juice
• 2 cups flaked coconut, for coating

Step-by-Step Instructions

1. Prepare the Cake Pans & Preheat the Oven

I preheat my oven to 350°F and grease 4 round 8-inch cake pans (or 2 9-inch pans for larger layers). For easy removal, I line the bottoms with wax paper, then grease and flour the paper.

2. Mix the Cake Batter

In a large mixing bowl, I beat the butter on medium speed until it’s creamy. Then, I gradually add the sugar, beating until the mixture is light and fluffy.

Next, I beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next.

In a separate small bowl, I stir together the lemon-lime soda and ⅓ cup of the reserved pineapple juice.

With the mixer on low speed, I alternately mix in the cake flour and soda mixture, beginning and ending with the flour. Once incorporated, I gently mix in the lemon extract and vanilla extract just until combined.

3. Bake the Cakes

I divide the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

After baking, I let the cakes cool in the pans for 10 minutes, then remove them onto wire racks to cool completely.

4. Make the Pineapple Filling

In a 2-quart saucepan, I whisk together the sugar and cornstarch, then stir in the reserved crushed pineapple and water.

I cook this mixture over medium heat, stirring constantly until it thickens and comes to a gentle boil. Once thickened, I remove it from the heat and let it cool completely before assembling the cake.

5. Make the Cream Cheese Frosting

In a mixing bowl, I beat together the butter and cream cheese until smooth and creamy.

I gradually beat in the confectioners’ sugar, followed by the vanilla extract and 3-4 tablespoons of reserved pineapple juice to reach a spreadable consistency.

6. Assemble the Cake

I place one cake layer on a serving plate and spread ½ cup of the pineapple filling evenly over the top, leaving a 1-inch edge to prevent spilling.

I repeat this process with the second, third, and fourth layers, stacking and spreading the pineapple filling between each one.

7. Frost the Cake

Once the layers are assembled, I frost the sides and top of the cake with the cream cheese frosting, smoothing it out with an offset spatula.

For the final touch, I press flaked coconut onto the sides and top of the cake, creating a beautiful snowy-white finish.

8. Serve and Enjoy!

I let the cake chill for at least 30 minutes before slicing—this helps the flavors meld together and makes for clean, beautiful slices.

Pro Tips for the Best Pineapple Coconut Cake

• Use Cake Flour for a Lighter Texture – All-purpose flour works fine, but cake flour gives the cake a more delicate crumb.
• Make the Filling Ahead of Time – This allows it to cool completely before assembling the cake.
• Chill the Cake Before Slicing – This makes it easier to cut without layers shifting.
• Toast the Coconut for Extra Flavor – Lightly toasting the coconut flakes before adding them to the cake adds a nutty depth of flavor.

What to Serve with Pineapple Coconut Cake

This moist, tropical cake pairs well with light, refreshing accompaniments:

• Iced Coffee or Espresso – The bitterness contrasts beautifully with the cake’s sweetness.
• A Scoop of Vanilla Bean Ice Cream – For an extra indulgent touch.
• Fresh Pineapple or Mango Slices – Adds even more tropical goodness.
• Coconut Whipped Cream – A dairy-free alternative that enhances the coconut flavor.

FAQs (From My Kitchen to Yours)

Q: Can I make this cake ahead of time?
A: Yes! The cake can be made a day in advance and stored in the refrigerator. Just bring it to room temperature before serving.

Q: Can I use fresh pineapple instead of canned?
A: Absolutely! Just finely crush fresh pineapple and strain the excess juice before using it in the filling and cake batter.

Q: How do I store leftover cake?
A: Store covered in the fridge for up to 4 days. For longer storage, wrap slices tightly and freeze for up to 2 months.

Q: Can I make this a sheet cake instead of layered?
A: Yes! Bake it in a 9×13-inch pan and spread the filling over the entire top before frosting.

Why You Need This Cake in Your Life

This Pineapple Coconut Cake is soft, rich, and bursting with tropical flavors. It’s the perfect combination of sweet pineapple, creamy frosting, and coconut crunch, making it a crowd-favorite dessert for any occasion.

Whether it’s a birthday, holiday, or weekend baking project, this cake is sure to bring smiles and sunshine to the table.

Try it out and let me know how it turns out! I’d love to hear your favorite tweaks and additions.