Coconut Cream Cake with Pineapple Jam Filling
Fluffy, fruity, and tropical—a true celebration in every slice!
There’s something irresistible about the combination of coconut and pineapple. It’s tropical, nostalgic, and incredibly comforting. This Coconut Cream Cake with Pineapple Jam Filling is the perfect dessert for special occasions, holidays, or just because you’re craving something sweet and sunshine-filled.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup coconut milk
- 1 cup shredded coconut
For the Pineapple Jam Filling:
- 1 cup pineapple jam
- 1/2 cup crushed pineapple, drained
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 tsp vanilla extract
- 1 cup shredded coconut, toasted
Instructions
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and set aside.
2. Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar until pale and fluffy. This step builds the base for a light, airy cake. Add in the eggs, one at a time, making sure each one is fully incorporated. Stir in the vanilla and coconut extracts.
3. Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, alternating with the coconut milk. Always start and end with the dry ingredients. Gently fold in the shredded coconut.
4. Bake the Layers
Evenly divide the batter among the three prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
5. Make the Filling
Mix the pineapple jam with the drained crushed pineapple in a small bowl. This tangy, sweet mixture will add a juicy punch between each layer.
6. Prepare the Frosting
Beat the butter until smooth and creamy. Gradually add powdered sugar, alternating with coconut milk, and beat until fluffy. Stir in the vanilla extract.
7. Assemble the Cake
Place one cake layer on a serving plate. Spread half of the pineapple filling on top. Repeat with the second layer and the remaining filling. Add the final cake layer.
8. Frost and Decorate
Frost the top and sides of the cake with your coconut frosting. Finish with a generous sprinkle of toasted shredded coconut for a golden, crunchy finish.
Recipe Notes
- To toast coconut, spread shredded coconut on a baking sheet and toast in a 325°F (165°C) oven for 5–7 minutes, stirring occasionally, until golden.
- For an extra coconut punch, brush the cake layers lightly with coconut milk before assembling.
- This cake tastes even better the next day once the flavors have melded.
Quick Facts
Prep Time: 30 mins
Bake Time: 30 mins
Cooling Time: 30 mins
Total Time: 1 hr 30 mins
Servings: 12 slices
Calories: ~400 kcal per slice
This Coconut Cream Cake is the kind of dessert that makes people close their eyes and smile with the first bite. Whether you serve it at a family gathering or save it for a moment of self-indulgence, it’s sure to transport you straight to a tropical paradise.
