Pineapple Coconut America Cake (Printable Version)
Tropical layer cake with pineapple filling, coconut-studded batter, cream cheese frosting, and patriotic berry decor.
# What You Need:
→ Cake Layers
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, at room temperature
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, at room temperature
08 - 1 teaspoon pure vanilla extract
09 - 1 cup canned crushed pineapple, well drained
10 - 1 cup coconut milk
11 - 1 cup sweetened shredded coconut
→ Pineapple Filling
12 - 1 cup canned crushed pineapple, drained
13 - 1/4 cup granulated sugar
14 - 1 tablespoon cornstarch
→ Cream Cheese Frosting
15 - 8 ounces cream cheese, softened
16 - 1/2 cup unsalted butter, softened
17 - 3 1/2 cups powdered sugar, sifted
18 - 1 teaspoon vanilla extract
19 - 2 tablespoons coconut milk
→ Decoration
20 - 1/2 cup unsweetened shredded coconut, toasted
21 - 1/4 cup fresh blueberries
22 - 1/4 cup diced fresh strawberries
23 - Red, white, and blue sprinkles (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium mixing bowl.
03 - In a large bowl, beat butter and granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract.
04 - Add the dry ingredients to the butter mixture in three batches, alternating with coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
05 - Gently fold in the shredded coconut and well-drained crushed pineapple.
06 - Evenly distribute batter between prepared pans. Smooth the surface. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes. Turn out onto a cooling rack to cool completely.
08 - In a small saucepan, combine crushed pineapple, sugar, and cornstarch. Cook over medium heat, stirring, until thickened, about 3 to 5 minutes. Allow to cool completely.
09 - Beat softened cream cheese and butter together until smooth. Gradually add sifted powdered sugar, continuing to beat until fluffy. Mix in vanilla extract and coconut milk until smooth.
10 - Place one cake layer on a serving plate. Spread cooled pineapple filling over the surface. Top with second cake layer. Frost top and sides with cream cheese frosting.
11 - Garnish with toasted coconut, blueberries, diced strawberries, and optional red, white, and blue sprinkles.
# Expert Tips:
01 -
- The velvety cream cheese frosting with a hint of coconut is a treat most guests will rave about but never quite guess.
- This cake’s soft, moist crumb and tangy fruity layers mean it disappears faster than you’d expect at any get-together.
02 -
- Once, I skipped draining the pineapple fully and ended up with soggy cake centers—learn from my mess, squeeze it well.
- Chilling the layers for 30 minutes before assembling makes frosting infinitely easier, especially on warm days.
03 -
- Let the frosted cake chill for at least an hour for neater slicing and steady layers.
- Toasting coconut brings out an irresistible aroma and a subtle crunch—don’t skip that step for bakery-worthy results.