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Adapted from reader-favorite white cake, this pineapple coconut cake is supremely moist and pillow soft with extra coconut packed in each bite. Homemade pineapple curd adds another layer of sweet tropical flavor inside the cake. The cake is made with canned coconut milk, shredded coconut, pineapple juice, and pineapple chunks, a delightful combination promising big flavor.

pineapple coconut cake on white cake stand

This Pineapple Coconut Cake Features:

  1. Supremely moist and ultra fluffy pineapple coconut cake with flakes/shreds of coconut and sweet chunks of pineapple
  2. Homemade pineapple curd filling
  3. Smooth & luscious cream cheese frosting
  4. Flaky coconut around the exterior

Plus, there’s a few other ways to make this cake including as a sheet cake, 2 layer cake, cupcakes, etc. See details above the recipe. However you bake or serve it, this pineapple coconut cake would be wonderful for Easter dessert or any spring or summer celebration!

The Details

I adapted this cake batter from my white cake recipe. The white cake is a very popular cake recipe on the site, both a personal and reader favorite. There’s no surprises there– between its pristine crumb, fluffy texture, and stick-to-your-fork moisture, it’s impossible not to love. It’s my gold standard when it comes to soft cakes, so I’ve used it to produce many other flavors including pistachio cake, espresso cake, cookies & cream cake, burnt sugar caramel cake, coconut cake, strawberry cake, and today’s pineapple coconut cake. Here’s what you can expect:

  • Texture: The most notable aspect of this cake is the texture. We have an incredible balance of soft, springy, and moist. The coconut inside the cake adds that stick-to-your-fork moisture, too. You’ll only achieve this texture perfection if you follow the recipe closely and this includes using real cake flour, only egg whites (no yolks in the batter), and sour cream. Note that I slightly reduced the egg whites, milk, and sugar in this cake recipe compared to the base white cake. This is because pineapple is so wet and sweet.
  • Flavor: Who knew a cake could taste like vacation? Juicy pineapple and coconut add bright, tropical flavors to each slice. The cream cheese frosting adds a little tang to each bite, which helps offset the sweetness of the pineapple curd inside. If you aren’t a fan of coconut, you may enjoy this pineapple upside down cake instead.
  • Ease: If you’ve baked layer cakes before, this shouldn’t be difficult. If you’re new to layer cakes, don’t get nervous. Stacking and frosting is pretty simple as long as you let the cake layers cool completely. Take your time with each step; it’s worth the effort.
  • Time: Set aside at least 5 hours to complete this cake recipe which includes making the pineapple curd and cake, cooling both completely, and frosting the cake.

Simply put, this cake exceeded our expectations. It’s truly one of the best cakes I know how to make!

pineapple coconut cake sliced open

Video Tutorial: How to Make Pineapple Coconut Cake

5 Success Tips

  1. Use real cake flour, only egg whites, and full fat sour cream. I have instructions for making a cake flour substitute from all-purpose flour and cornstarch, but for best taste and texture, I urge you to use real cake flour in this recipe and not the substitute. 4 egg whites promise the fluffiest crumb. Save 2 of the yolks for the pineapple curd. Full fat sour cream guarantee a tender, moist crumb.
  2. Use the correct coconut milk. A majority of the liquid in this cake batter is canned coconut milk. Canned coconut milk is a cooking ingredient, not a beverage. It’s almost always unsweetened and is creamier and thicker than regular milk. It’s usually found near the Thai food products. Do not use refrigerated carton coconut milk because the two are very different.
  3. Add coconut extract. Like when I was testing my coconut cake recipe, I found this cake lacked coconut flavor without a little coconut extract. The cake is still delicious without it, but if you can find coconut extract, definitely use it.
  4. Pulse the coconut into finer pieces. Use sweetened shredded coconut because it’s moister than unsweetened and that makes a big difference in a cake’s texture. (I reduced the added sugar in the cake batter to make up for the sweetness.) Sweetened coconut is sometimes sold as long skinny shreds, a size some find off-putting in cake. Therefore, I recommend pulsing the coconut in a food processor or giving it a rough chop to break down the pieces.
  5. Ensure all ingredients are room temperature. All refrigerated items should be at room temperature so the cake batter mixes together easily and evenly. Simply put, cold ingredients won’t properly combine to produce a smooth, light cake crumb.
a can of coconut milk alongside another photo of the coconut milk in a liquid measuring cup
pineapple coconut cake batter in mixing bowl and in cake pans

The Extras: Pineapple Curd & Cream Cheese Frosting

Fill the this pineapple coconut cake with homemade pineapple curd and cream cheese frosting. (Just like how we fill lemon coconut cake with lemon curd.) The cream cheese frosting is also used on the exterior of the cake, too.

  • Pineapple Curd: I adapted the pineapple curd recipe from my lemon curd. I reduced the sugar since pineapple juice is so sweet and since sugar helps curd thicken, I added a little cornstarch to make up some of the difference. The curd has exceptional pineapple flavor, but it’s very sweet like apple butter, pumpkin butter, or jam. One crucial note for the pineapple curd– do NOT use fresh pineapple juice. Bromelain, an enzyme in fresh pineapple, prohibits curd from thickening appropriately. Your curd will be thin and it will separate, something I learned while experimenting. You must use canned pineapple juice, usually labeled as 100% pineapple juice. (The enzyme is no longer present after canning, so you’re good to go!)
  • Cream Cheese Frosting: This cream cheese frosting recipe was *just enough* for thin layers between the cakes and around the exterior. I added a little liquid so it’s extra smooth and spreadable– you can use either pineapple juice or canned coconut milk for the liquid.

A Crumb Coat is Best

Since it’s so moist and filled with shredded coconut, the cake can be a little crumbly. I recommend applying a VERY thin crumb coat, which is a  layer of frosting around the exterior of the cake to catch any crumbs. The cake is pretty slippery from the curd, so take your time assembling and frosting it. The frosting recipe below includes enough frosting for that thin crumb coat, then another thin layer of frosting on top of that.

Here’s the pineapple curd, frosting, and cake assembly in photos:

homemade pineapple curd
cream cheese frosting in glass bowl
assembling the pineapple cake showing pineapple curd between each layer
top view of decorated pineapple coconut cake
slice of pineapple coconut cake on white plate
Other Cakes & Cake Sizes
  1. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
  2. 2 Layer Cake: This is a 3 layer 8-inch cake, but if you want a 2 layer cake, prepare two 9-inch cake pans in step 1. Divide batter between pans and bake for 25-28 minutes or until cooked through.
  3. Bundt Cake: This cake batter will fit into a greased 10-cup or larger bundt pan. I’m unsure of the exact bake time (likely around an hour), but use a toothpick to test for doneness. Same oven temperature. Feel free to frost with cream cheese frosting (half the frosting recipe should be enough) and serve slices with a spoonful of pineapple curd.
  4. Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19-21 minutes. Yields about 2-3 dozen. Feel free to core out some of the baked and cooled cupcake and fill with pineapple curd.
  5. Piña Colada Cake: I haven’t tested this recipe with the addition of rum to yield a piña colada cake. However, rum would definitely work in the frosting. Use 2 and 1/2 teaspoons of your favorite rum to replace the coconut milk/pineapple juice and vanilla extract.
  6. Pineapple Cake (no coconut): Follow the recipe below but substitute whole milk for the canned coconut milk, leave out the coconut extract and shredded coconut, then increase pineapple chunks in the cake batter to 1 and 1/2 cups. Use pineapple juice as the liquid in the frosting and skip the coconut garnish.
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pineapple coconut cake sliced open

Pineapple Coconut Cake

  • Author: Sally
  • Prep Time: 1 hour, 30 minutes
  • Cook Time: 23 minutes
  • Total Time: 5 hours (includes cooling and chilling)
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


This pineapple coconut cake includes pineapple chunks, coconut, coconut milk, plus homemade pineapple curd and cream cheese frosting. Each bite is packed with moist texture and irresistible flavor. Review the recipe notes before beginning. To save time, feel free to make the pineapple curd first. It must cool completely before you use it in the cake’s assembly.




  • 2 and 1/2 cups (285g) cake flour (spoon & leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup (1.5 sticks; 170gunsalted butter, softened to room temperature
  • 1 and 1/2 cups (300g) granulated sugar
  • 4 large egg whites, at room temperature
  • 1/2 cup (120gsour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon coconut extract
  • 3/4 cup (180ml) canned coconut milk, at room temperature*
  • 2 Tablespoons (30ml) pineapple juice (canned or fresh)
  • 1 cup (80g) sweetened shredded coconut
  • 1 cup (225g) pineapple chunks (canned and drained or use fresh), plus extra for garnish

Pineapple Curd

  • 1 large egg
  • 2 large egg yolks
  • 1/3 cup (65g) granulated sugar
  • 1 and 1/2 teaspoons cornstarch
  • 1/3 cup (80ml) canned pineapple juice (must be canned)
  • 1/8 teaspoon salt
  • 1/4 cup (4 Tablespoons; 60g) unsalted butter, softened to room temperature and cut into 4 pieces


  • 8 ounces (224g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (115gunsalted butter, softened to room temperature
  • 3 cups (360gconfectioners’ sugar, plus an extra 1/4 cup (30g) if needed
  • 2 Tablespoons canned coconut milk or pineapple juice (your choice)
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • optional for garnish: fresh or canned pineapple chunks and/or 1 cup (80g) sweetened shredded coconut


  1. Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. (Note that the video shows sifting the flour, but you do not have to.)
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients, coconut milk, and pineapple juice. Beat on low speed until combined, then beat in the shredded coconut and pineapple chunks just until combined. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
  4. Pour batter evenly into cake pans. Bake for around 22-24 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. (Make the curd as the cakes cool.) The cakes must be completely cool before frosting and assembling.
  5. Make the pineapple curd: Fill the bottom pot of a double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer. Whisk the egg, egg yolks, granulated sugar, cornstarch, pineapple juice, and salt together the top pot of your double boiler. Continue to whisk as the curd cooks because constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes slightly thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and keep whisking. Remove pan from heat. Whisk in the butter. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) Cool completely. The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed. Makes 1 cup. You will have leftover curd after using in the cake. Cover and refrigerate leftovers for up to 1 week. (Great on sourdough, biscuits, or toast!)
  6. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk or pineapple juice, vanilla extract, and salt with the mixer running on low. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I usually add it).
  7. Assemble and decorate: If your cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. I use and recommend an icing spatula to apply the frosting & curd. Evenly spread a scant 1/2 cup of frosting on top. Spread 1/4 cup of pineapple curd on top of the frosting. Top with 2nd cake layer and evenly cover the top with 1/2 cup of frosting, then 1/4 cup of curd. Carefully place the third cake layer on top. The cake is very slippery due to the frosting and curd, so be careful with it. I highly recommend a crumb coat for this cake, so spread a very very thin layer of frosting on top and all around the exterior of the cake. A bench scraper is helpful to smooth the sides. Refrigerate crumb-coated cake for 30-60 minutes– again, this is a slippery cake so refrigeration is very helpful. Remove cake from the refrigerator and spread the remaining frosting all over the cake. (Which should only be a small amount at this point.) Decorate with pineapple chunks on top of the cake and/or press coconut gently into the sides of the cake.
  8. Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake.
  9. Cover leftover cake tightly and store in the refrigerator for up to 5 days.


  1. Make Ahead & Freezing Instructions: You can make the pineapple curd ahead of time. After it cools completely, cover tightly and refrigerate for up to 1 week. The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
  2. Cake Flour: For the best results, I strongly recommend cake flour. You can find cake flour in the baking aisle and I have many more recipes using it. If you’re in a pinch, you can use a DIY cake flour substitute but the cake won’t taste as light and soft.
  3. Egg Whites: Egg whites (no yolks) are KEY to the cake’s fluffy texture. Save 2 egg yolks for the pineapple curd.
  4. Canned Coconut Milk: With some reviews that this cake is too wet, we have re-tested and changed the amount of coconut milk to 3/4 cup (180ml) instead of the original 1 cup (240ml). Canned coconut milk is a cooking ingredient, not a beverage. It is usually unsweetened, so make sure you’re using unsweetened. It’s usually found near the Thai food products. Do not use refrigerated carton coconut milk. You need 3/4 cup for the cake, not the entire can. You can use 2 more Tablespoons in the frosting if desired. There will be a little leftover in the can. Coconut milk separates, so make sure you either shake up the can before opening or, after opening the can, whisk the liquid and coconut cream together to yield the thick coconut milk you need in this recipe.
  5. Sweetened Shredded Coconut: I recommend using sweetened shredded coconut. It’s moister than unsweetened coconut and that makes a big difference in the cake’s texture. If desired, pulse the coconut shreds in a food processor or chop them up so they aren’t as long inside and outside of the cake. Chopping the coconut is optional.
  6. Pineapple Chunks: If using canned pineapple chunks, purchase a can labeled with “chunks” or “tidbits.” You can save the liquid you drain to use in the cake. (There likely won’t be enough for the curd though.) Do not use crushed pineapple, which is too liquid and thin. If using fresh pineapple, cut chunks into bite-size pieces.
  7. Double Boiler Alternative for Curd: If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan– you will cook the curd in the top pot/bowl.
  8. Pineapple Juice: You can use fresh or canned pineapple juice in the cake batter and frosting recipes. However, in order for the pineapple curd to thicken, you must use canned juice in the curd. See blog post above for details. Since you need canned juice for the curd, it may just be easiest to use canned juice in the batter and frosting, too.
  9. Cream Cheese: Use block cream cheese, not cream cheese spread. If desired, you can use this vanilla buttercream instead of cream cheese frosting. If you follow that frosting recipe, you can use canned coconut milk instead of the whole milk/heavy cream OR 3 Tablespoons pineapple juice and 2 Tablespoons coconut milk instead of whole milk/heavy cream.
  10. Amount of Cake Batter: This recipe yields nearly 8 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions. See box above the recipe for different cake pan options.

Keywords: pineapple coconut cake

Reader Questions and Reviews

  1. This lookes yummy. If made as a Bundt cake can the curd be put into the middle and baked with the cake?

    1. Hi Helene, I wouldn’t bake the curd inside the cake. You can spoon it over slices if you’d like though.

  2. Wow Sally, this is the exact same flavour I had in my mind for this weekend. But due to diet restrictions for one of the family members, I have to bake the eggless one

    Will definitely try this once. Do you have any suggestions on pineapple curd with out egg, please?

    1. Hi Ami, I’m so glad you’re interested in trying this cake. It’s one of the best I’ve made (flavor, texture, everything!). However, I haven’t tested an egg-free pineapple curd recipe and I’m not sure how to make it that way. You can skip the curd if needed and finely chop up some pineapple to arrange on top of the frosting between the cake layers.

      1. I made a jam with canned pineapple, sugar, a touch of vanilla and salt.

  3. Hi Sally! This cake sounds amazing and I’ve had your coconut cake on my list of cakes to bake for awhile, so this is great timing! I have a question about how this cake base compares to your Lemon Coconut Cake. That cake sounds like it might be a bit more dense (which is what we like). If that’s correct, do you have any tips on how I might add the pineapple juice and chunks used here to that coconut cake batter and what other adjustments I might have to make? Thank you so much in advance!!

    1. Hi Veronica, that’s correct. The lemon coconut cake is definitely denser than this cake crumb. Adding pineapple to that cake would require testing. You can try reducing some of the added coconut with pineapple chunks, perhaps reducing down to 4 eggs to make up for that moisture, and replacing some buttermilk with pineapple juice. Again, we have not tested these changes. You can definitely use the pineapple curd in place of lemon curd though.

  4. Hi Sally,
    Since the pineapple needs to be drained could I use the juice from this to add to the cake rather than purchase pineapple juice separately?

  5. This looks amazing and very spring-y. Can it be made without the shredded coconut & coconut extract (I’m willing to use coconut milk)? Thanks!

    1. Hi Deb, you can definitely leave out the shredded coconut and coconut extract. Feel free to replace the coconut milk with whole milk.

  6. hey sally
    this cake screams deliciousness!!!
    Are there any substitutions to the sour cream added in this cake??

  7. Hi Sally! What brand and kind (pure only?) of coconut extract would you recommend?

    1. Hi L, I usually use McCormick brand coconut extract. It’s not specifically labeled as pure though. (It does say made with real coconut.) So far I’ve loved the flavor it brings baked goods.

  8. Sally sometimes I wonder what would be next in your cookbook future- Sally’s Pie Addiction or Sally’s Cake Addiction!! (Since we have cookie and candy already)
    🙂 I love the pics from this post.

  9. Can you use the juice from the canned pineapple to make the curd? Or should I pick up a seperate can of pineapple juice?

    1. Hi Trina! You can save the liquid you drain from the canned pineapple to use in the cake, but there likely won’t be enough for the curd. We recommend picking up a separate can of pineapple juice to make sure you have enough.

  10. Hi Sally!
    I recently made the lemon cake and coconut lemon cake but had difficulty in the past with the frosting and curd slipping around. So I cut each layer in half, applied the curd, put the layers back together then frosted as normal. No more slippery cakes! Plus my family enjoyed the alternating layers of curd and frosting. I can’t wait to make this
    latest cake …thanks again for another fabulous recipe!

  11. Wow! This sounds so delicious. I was curious, if making cupcakes, would you cut out a hole in the cupcake and put some of the curd in it?

    1. Hi Sarah, cream of coconut is typically sweetened and pretty thick. Coconut cream, which may have been what you meant, is different from canned coconut milk. You’ll want to use canned coconut milk, which is unsweetened and includes a layer of coconut cream at the top. (Whisk it up or shake it before using.)

  12. Hi Sally! I have a question about using the DIY cake flour substitute or even just plain AP flour here because I don’t have cake flour. For either, would you still be looking to use an equivalent weight of 285 grams of any flour here? Or do we need to somehow adjust that number if we use a DIY cake flour or AP flour? It always confuses me whether flour substitutes should be by weight or volume! Thank you so much in advance!

    1. Hi Veronica, that’s a great question. For best results in this particular cake recipe, I recommend using the 285g measurement of the DIY cake flour substitute.

  13. I’m rating it 5 stars NOW because I know this is going to be AWESOME as all of your recipes have been for me!! I was going to do Carrot Cake for Easter but this will be what’s for dessert this year!! Thank you so much for this recipe!

  14. Hi Sally,

    I made this this weekend. Everyone in my family loved it, and I actually just finished a slice.
    I will say I had trouble with the curd – I couldn’t tell that it wasn’t thick after I took it off the heat and let it cool because it was so foamy! I ended up putting it back on the double boiler and whisked for another 10 minutes. No biggie. Is there anyway to make it more pineapple-y?? That would be my only complaint about this cake, other than that I would make again!

  15. This was one of my favorite recipes of yours so far.
    My cake came out so delicious. I substituted some gluten free 1to1 flour, and it still came out so moist and yummy. I took the route of using coconut milk in the frosting since I was already using pineapple curd for the center. I recommend adding like 1/2 tsp. of coconut extract to the frosting as well, it really gave it more of a coconut taste.

  16. Hi Sally!
    I absolutely love all of your recipes 🙂 Could you make cupcakes with this recipe? If so, would you need to make any changes to the original recipe? I cannot wait to make them! x

    1. Hi Anita, you sure can! See the pink box above the recipe — “Other Cakes & Cake Sizes” — for cupcake details.

  17. I just made this as cupcakes – they turned out wonderful! I put the pineapple curd in the cupcakes by coring out the center, cut the pineapple into very small pieces so there wouldn’t be huge chunk in the small cupcake. The cake is so tender and so flavorful, everyone loved them. Another WIN with Sally 🙂 – Delicious!

    1. HI Sally,
      Just an update to my previous comment – I made these cupcakes for an order March 24th and they liked them so much, they re-ordered this flavor for March 30th and then just yesterday re-ordered for tomorrow!! Seems apparent that this is #1 flavor combo! Everyone that has tried loves them.
      I had to order Coconut extract online because for whatever reason, all the stores around here are out of stock – and canned pineapple juice is hard to find. good grief! – they can’t stop me from making more of these! So YUMMMMM

  18. Wow Sally, I was looking for a special birthday cake as my wife has a special birthday next week and this looks great and a challenge for me! Is the sweetened coconut easy to find or should I check at an Asian grocery along with the coconut extract? I can check at a baking store for the extract too. Thanks, I’m just always worried about time, b/c it usually takes me a lot longer than what you put down, but it will be worth it!

    1. Hi Matt, depending on your region, sweetened shredded coconut is pretty common in most major grocery stores. Coconut extract as well– you can also purchase both online. We like McCormick brand coconut extract and Baker’s brand coconut.

  19. Greetings from Germany! This cake sounds amazing and I really want to try it out! In regards to the coconut. Does it have to be sweetened? The stores here only sell desiccated unsweetened coconut. How can I compensate for this?

    1. Hi Jessica, if you can only find unsweetened coconut, that’s completely fine– use it in place of the sweetened. The cake is still plenty sweet.

  20. I made this cake 2 days ago. Rave reviews but you are right when you said it would
    take 5 hours to make. Lots of parts put together individually. It taste like a $25.00 cake you would get at the bakery.

  21. My family absolutely loved this recipe. I made cupcakes and they were gone in less than a day. I had to swap out the sour cream for some yogurt because we don’t have readily available sour cream in the country I live in, and it worked great.

  22. If I make the 9×13 version does the pineapple curd go on the side? Thanks. My brother was so in love with the vanilla sheet cake that he had at least two pieces. My three year old grandniece has better frosting skills so I try to stick with sheet cakes.

    1. Hi Angela, a few options for you. You can spread the curd on top of the cake before frosting (this would get a bit messy, though!) or even cut some holes on top of the cake (similar to a poke cake) and fill with the curd. Or, you can simply keep the curd separate and spoon over the individual slices. Hope your family enjoys this cake just as much!

  23. I just have a comment about the printed recipes. Martha Stewart has a gauge on her recipes that allows you to choose a larger font for the recipes when you print them out. For those of us who are older and our vision is not quite as sharp, that would be lovely if you could do that as well. I love your recipes, but I would prefer not to have to squint.

    1. Hi Gwendolyn, thank you so much for your feedback. We can look into this possibility– didn’t even know you could do that! Appreciate you letting us know!

    2. This cake is delicious! I wanted to say that I successfully used very well drained crushed pineapple in the same amount of grams and the texture was amazing. I also used unsweetened shredded coconut, which I think, helped with the overall sweetness of the cake. I didn’t mind the longer pieces too much, but would probably take the time to process them into finer pieces per the recipe next time. Overall, such a good cake. Can’t wait to bake it again.

  24. This recipe was so so so good! I tend to have trouble with butter based cakes so I was a little worried, but the layers came out perfect and moist! I ended up using crushed pineapple (that was well drained) instead of the chunks and I think it mixed into the batter really well. I did have some difficulty with the pineapple curd: it took FOREVER to thicken. I kept turning the heat up on my double boiler but it wasn’t until almost 40 minutes of standing at the stove stirring did it finally thicken. And then I had an issue with it seeping out of the cake 🙁 I’m always cautious about thin fillings like that, so I made a border with the cream cheese frosting to try and prevent it but there were still some spots of leakage. Despite those troubles though, it was absolutely fantastic!!! And it got rave reviews from everyone who ate it 🙂

  25. Hi! When you list salt in your recipes are you referring to iodized table salt or kosher salt?

    1. Hi Tea! We’re referring to table salt unless otherwise stated.

  26. Hi Sally, I made this yesterday with fresh pineapple, and it just didn’t turn out right, after 45 minutes, it still was soggy. (But no worries, it still tasted great and I’m going to make tropical cake pops!!!) It was a super juicy pineapple, I drained it after I cut it, and then once again before I added it to the batter. I seem to recall another cake recipe I made, (maybe Cooks Illustrated, not sure), that sauteed the pineapple first, and then drained. Do you think that would help? Lastly, I think there might be a typo in the directions; the first step says to prepare three 9 inch cakes pans, I’m guessing you meant 8 inch, cause when you mention alternative sizes, it states two 9 inch pans.
    Thanks for all you do and I hope you have a Happy Easter!

  27. Hi! I made your coconut cake last year and found it a tad sweet. Would reducing the sugar by another half a cup mess up the crumb of the cake? How could I make this cake a bit more tangy, rather then sweet?
    Thank you!!

    1. Hi Alexandra! We haven’t tested the recipe with 1/2 cup less sugar. It shouldn’t be a huge problem especially since we’re adding the coconut and pineapple as well.

  28. I really want to make this cake for Easter this year but my family doesn’t really like super sweet cakes. Ive had to reduce the sugar for your cream cheese frosting by a third and still I use more than a pinch of salt. What would you recommend for a less sweet pineapple curd?

    1. Hi Elvia, feel free to reduce the sugar in the cake itself. 200g total would probably be fine, though we haven’t tested it. Feel free to add more cream cheese to the frosting (perhaps use 12 ounces total) which will thin it out a bit, but hopefully add more tang. You could also add some lemon zest for a little tang, too. I don’t recommend reducing the sugar in the pineapple curd. Sugar is also used to help thicken it. It’s pretty sweet, but you can skip it if desired.

      1. The cake tasted amazing! I absolutely loved the chunks of pineapple, I might add extra next time. I reduced the sugar just like you said and the taste was perfect. The only issue I keep coming across with your recipes is that my cakes come out a bit packed, they aren’t as spongy as the ones in your pics and they’re almost always smaller than yours. I read somewhere that it may be because I’m not beating the sugar and butter long enough. Next time i will definitely make sure to do that. Thank you for the recipe!!

    1. Hi Shilpa, you can use 8 inch pans instead. Bake time will be slightly longer until a toothpick inserted in the center comes out clean. Enjoy!

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