Coconut Cream Cake with Pineapple Jam Filling Recipe

Ladies, get ready to be transported straight to a tropical paradise! This Coconut Cream Cake with Pineapple Jam Filling is what dessert dreams are made of. The first time I served this at my sister’s birthday gathering, my normally chatty family fell completely silent—until someone finally whispered, “This might be the best cake I’ve ever eaten.” Trust me when I say this cake is worth every minute you spend making it! The combination of light, tender coconut cake layers, that sweet-tangy pineapple jam filling, and the cloud-like coconut cream frosting creates pure magic on your taste buds. It’s like sunshine on a plate, and I absolutely cannot wait for you to try it!

Why You’ll Love This Recipe

• The flavor combination is absolutely divine—tropical coconut and sweet-tart pineapple are a match made in heaven
• It looks incredibly impressive but uses straightforward techniques anyone can master
• The textures are perfection—tender cake, smooth filling, and fluffy frosting with the delightful crunch of toasted coconut
• It’s versatile for any celebration, from casual summer gatherings to elegant holiday desserts

Ingredients

For the Coconut Cake:

• Cake flour – creates a more delicate, tender crumb than all-purpose flour
• Baking powder – gives our cake the perfect rise
• Salt – enhances all the flavors and balances the sweetness
• Unsalted butter – provides richness and that buttery flavor we all love
• Granulated sugar – sweetens the cake perfectly
• Eggs – add structure and richness
• Coconut extract – intensifies that tropical coconut flavor
• Vanilla extract – adds warmth and depth to the flavor profile
• Coconut milk – infuses the cake with coconut flavor and moisture
• Sweetened shredded coconut – gives texture and extra coconut goodness

For the Pineapple Jam Filling:

• Fresh pineapple – the star of our filling with its sweet-tart tropical flavor
• Granulated sugar – balances the tartness of the pineapple
• Lemon juice – brightens the flavor and helps with setting
• Cornstarch – thickens our filling to the perfect consistency

For the Coconut Cream Frosting:

• Cream cheese – provides structure and tanginess to balance the sweetness
• Unsalted butter – creates a rich, smooth base
• Powdered sugar – sweetens and stabilizes our frosting
• Heavy cream – whips up light and fluffy
• Coconut extract – adds that wonderful coconut flavor
• Toasted coconut flakes – for decorating and adding wonderful texture

The full ingredient list with measurements will be available in the recipe card below.

How to Make the Recipe

For the Coconut Cake:

1. Preheat your oven to 350°F. Grease and line three 8-inch cake pans with parchment paper.
2. In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. Don’t rush this step—it’s what gives your cake that wonderful texture!
4. Add the eggs one at a time, beating well after each addition. Mix in the coconut extract and vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix just until combined.
6. Gently fold in the shredded coconut.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

For the Pineapple Jam Filling:

1. Pulse the fresh pineapple chunks in a food processor until finely chopped but not pureed.
2. In a medium saucepan, combine the chopped pineapple, sugar, and lemon juice.
3. Bring to a boil over medium heat, then reduce to a simmer.
4. Cook for about 15 minutes, stirring occasionally, until the mixture has reduced and thickened slightly.
5. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry.
6. Stir the cornstarch slurry into the pineapple mixture and continue cooking for 2-3 minutes, until the filling has thickened considerably.
7. Remove from heat and allow to cool completely before using. (This can be made a day ahead and refrigerated.)

For the Coconut Cream Frosting:

1. In a large bowl, beat the cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar, mixing on low speed until incorporated.
3. Add the coconut extract and beat on medium-high speed until light and fluffy.
4. In a separate bowl, whip the heavy cream until stiff peaks form.
5. Gently fold the whipped cream into the cream cheese mixture until smooth and combined.

Assembling the Cake:

1. Place one cake layer on your serving plate or cake stand.
2. Pipe a ring of frosting around the edge of the cake to create a dam (this prevents the filling from seeping out).
3. Spread half of the pineapple filling inside the frosting dam.
4. Top with the second cake layer and repeat with another frosting dam and the remaining filling.
5. Place the final cake layer on top, then frost the entire cake with the remaining coconut cream frosting.
6. Press toasted coconut flakes onto the sides of the cake and sprinkle some on top for decoration.
7. Refrigerate for at least 1 hour before serving to allow the flavors to meld and the frosting to set.

Pro Tips for Making the Recipe

• Make sure all your refrigerated ingredients (butter, eggs, cream cheese) are at room temperature before starting—this ensures everything mixes properly
• For the most flavorful filling, choose a ripe, fragrant pineapple—if the bottom smells sweet and tropical, it’s ready to use
• Toast your coconut flakes by spreading them on a baking sheet and baking at 325°F for 5-7 minutes, stirring occasionally—watch carefully as they burn quickly!
• For cleaner cake layers, refrigerate them for 30 minutes before assembling the cake
• If your frosting seems too soft, refrigerate it for 15-20 minutes before frosting the cake

How to Serve

This glorious Coconut Cream Cake with Pineapple Jam Filling deserves to be the centerpiece of any celebration! Here’s how to make it extra special:

• Serve slightly chilled but not cold—take the cake out of the refrigerator about 20 minutes before serving to let the flavors shine
• Garnish individual slices with fresh pineapple chunks or edible flowers for a tropical touch
• Pair with a scoop of coconut or vanilla ice cream for an extra indulgent dessert
• Offer alongside a tropical cocktail like a Piña Colada for adults or a pineapple-coconut mocktail for a themed dessert experience

This cake is perfect for birthdays, Mother’s Day, Easter, summer gatherings, or anytime you need a little taste of the tropics to brighten your day!

Make Ahead and Storage

Make Ahead:

• The cake layers can be baked up to 2 days in advance—wrap them well in plastic wrap once completely cooled and store at room temperature
• The pineapple jam filling can be made up to 5 days ahead and stored in an airtight container in the refrigerator
• The fully assembled cake can be made 1 day in advance and stored in the refrigerator

Storage:

• Store any leftover cake in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days
• For the best flavor and texture, let refrigerated slices sit at room temperature for about 15 minutes before enjoying

Freezing:

• Individual unfrosted cake layers can be frozen for up to 3 months—wrap each layer tightly in plastic wrap, then aluminum foil
• Thaw frozen cake layers overnight in the refrigerator before assembling
• The finished cake doesn’t freeze well due to the cream cheese frosting and fresh filling

FAQs

Tropical Coconut Cream Cake with Pineapple Filling

Transport yourself to paradise with this luscious Coconut Cream Cake layered with homemade pineapple jam and cloud-like coconut cream frosting. Tender, tropical, and unforgettable!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 28 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 28 minutes mins

Course Cake, Dessert

Cuisine American, Tropical

Servings 12 slices

Equipment

• Three 8-inch Cake Pans
• Mixing bowls
• Stand Mixer or Hand Mixer
• Saucepan
• Food processor
• Whisk
• Spatula
• Wire Rack

Ingredients

  

For the Coconut Cake

• cake flour sifted
• baking powder
• salt
• unsalted butter softened
• granulated sugar
• eggs
• coconut extract
• vanilla extract
• coconut milk
• sweetened shredded coconut

For the Pineapple Jam Filling

• fresh pineapple finely chopped
• granulated sugar
• lemon juice
• cornstarch mixed with water

For the Coconut Cream Frosting

• cream cheese softened
• unsalted butter softened
• powdered sugar
• coconut extract
• heavy cream whipped
• toasted coconut flakes for decorating

Instructions

 

• Preheat oven to 350°F. Grease and line three 8-inch cake pans with parchment paper.
• Whisk together cake flour, baking powder, and salt in a bowl.
• Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then coconut and vanilla extracts.
• Alternate adding dry ingredients and coconut milk to the butter mixture, beginning and ending with dry ingredients. Fold in shredded coconut.
• Divide batter among pans. Bake 25–28 minutes until a toothpick inserted comes out clean. Cool completely.
• Pulse pineapple in a food processor. In saucepan, cook pineapple, sugar, and lemon juice until reduced. Stir in cornstarch slurry and cook until thickened. Cool completely.
• Beat cream cheese and butter until smooth. Add powdered sugar gradually. Mix in coconut extract. Fold in whipped heavy cream gently.
• Place one cake layer on stand. Pipe frosting dam, fill with pineapple jam. Repeat with second layer. Top with third layer and frost entire cake.
• Press toasted coconut around sides and sprinkle on top. Chill at least 1 hour before slicing.

Notes

Use room temperature ingredients for best texture. If frosting softens too much, chill it briefly before using. For extra decoration, garnish with edible flowers or pineapple pieces.

Keyword coconut cake, cream cheese frosting, pineapple filling, Summer dessert