Name: Pineapple Coconut Layer Cake Recipe – Moist & Tropical Delight
Prep time: 1 h
Cook time: 32 min
Total time: 3 h
Cuisine: American
Ingredients: 1 cup unsalted butter, room temperature; 1/3 cup vegetable oil; 2 1/2 cups granulated sugar; 6 large eggs, room temperature; 2 egg yolks; 3 cups sifted cake flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup sour cream, room temperature; 1 tbsp vanilla extract; 1 tsp coconut extract; 2 tbsp unsalted butter; 2 tbsp cornstarch; 1/2 cup granulated sugar; 2 cups crushed pineapple with juice; 1 tsp fresh lemon juice; 1 tsp vanilla extract; 1/2 cup unsalted butter, room temperature; 4 oz cream cheese, room temperature; 2 cups confectioner’s sugar; 1 tsp heavy whipping cream; 1 tsp vanilla extract; 1/8 tsp coconut extract; 1 cup sweetened coconut flakes (for decoration)

Description

This Pineapple Coconut Layer Cake is a rich, tropical dessert featuring buttery coconut-infused cake layers, tangy pineapple filling, and creamy cream cheese frosting topped with sweetened coconut flakes. Perfect for birthdays, holidays, or any special occasion!

Ingredients

Scale

For the Cake:

1 cup unsalted butter, room temperature
1/3 cup vegetable oil
2 1/2 cups granulated sugar
6 large eggs, room temperature
2 egg yolks
3 cups sifted cake flour
1 tsp baking powder
1/2 tsp salt
1 cup sour cream, room temperature
1 tbsp vanilla extract
1 tsp coconut extract

For the Pineapple Filling:

2 tbsp unsalted butter
2 tbsp cornstarch
1/2 cup granulated sugar
2 cups crushed pineapple with juice
1 tsp fresh lemon juice
1 tsp vanilla extract

For the Frosting:

1/2 cup unsalted butter, room temperature
4 oz cream cheese, room temperature
2 cups confectioner’s sugar
1 tsp heavy whipping cream
1 tsp vanilla extract
1/8 tsp coconut extract
1 cup sweetened coconut flakes (for decoration)

Instructions

Preheat oven to 325°F (163°C) and prepare three 9-inch round cake pans with grease and flour.
Beat butter and oil until smooth. Gradually add sugar, beating until fluffy.
Add eggs and yolks one at a time, mixing well after each addition.
Combine flour, baking powder, and salt. Gradually add to the batter.
Fold in sour cream, vanilla extract, and coconut extract.
Divide batter into pans and bake for 27-32 minutes. Cool completely.
For filling, cook all ingredients over medium heat for 8-10 minutes until thick. Let cool.
For frosting, beat butter and cream cheese until smooth. Add confectioner’s sugar, heavy cream, vanilla, and coconut extract. Beat until fluffy.
Assemble cake with pineapple filling between layers. Frost cake and decorate with coconut flakes.
Chill for 1 hour before serving.

Notes

Toast coconut flakes for extra flavor.
For gluten-free, use gluten-free baking flour.
Store leftovers in the refrigerator for up to 4 days.

Prep Time: 1 hour
Cook Time: 32 minutes
Category: Dessert
Method: Baking
Cuisine: American