This pineapple coconut cake, adapted from our reader-favorite white cake, is incredibly moist and pillow soft, with additional coconut packed into each slice. Inside the cake, homemade pineapple curd offers another layer of luscious tropical taste. The cake is made with canned coconut milk, shredded coconut, pineapple juice, and pineapple chunks, a flavorful combination.
This cake batter is based on my white cake recipe. The white cake is a popular cake recipe on the site, both among readers and among myself. There are no surprises here–impossible it's not to like it with its flawless crumb, fluffy texture, and stick-to-your-fork wetness. I've used it to make pistachio cake, cookies & cream cake, burnt sugar caramel cake, coconut cake, strawberry cake, and today's pineapple coconut cake since it's my gold standard when it comes to soft cakes. Here's what to anticipate:
The texture of this cake is the most noticeable feature. We have the perfect combination of soft, springy, and wet. The coconut in the cake also contributes to the cake's stick-to-your-fork moistness. You'll only get this textural perfection if you stick to the recipe's instructions, which include using actual cake flour, only egg whites in the batter (no yolks), and sour cream. In comparison to the base white cake, I reduced the egg whites and sugar significantly in this cake recipe. This is due to the moist and sweet nature of pineapple.
Flavor: Who knew a cake could have a vacation-like flavour? Each slice is infused with bright, tropical tastes from juicy pineapple and coconut. Each bite has a slight tang from the cream cheese icing, which serves to balance off the sweetness of the pineapple curd inside. If you don't like coconut, this pineapple upside down cake is a good alternative.
Ease: If you've made layer cakes previously, you shouldn't have any trouble with this. Don't be intimidated if you're new to layer cakes. As long as the cake layers are entirely cool before stacking and icing, the process is quite simple. Take your time with each stage; it will be worthwhile.
Time: This cake recipe will take at least 5 hours to make, including creating the pineapple curd and cake, cooling them entirely, and icing the cake.
Pineapple chunks, coconut, coconut milk, homemade pineapple curd, and cream cheese frosting are all included in this pineapple coconut cake. Each bite has a luscious texture and a delectable flavour. Before you start, go over the recipe notes. Make the pineapple curd first if you want to save time. Before you use it in the cake assembly, let it cool fully.