🫕 Old-Fashioned Coconut Pineapple Cake (Moist & Nostalgic)

A Taste of Sunday Afternoons and Sweet Memories

You know that one cake that always stole the spotlight at family gatherings — the one sitting proudly on the counter under Grandma’s glass cake dome, just waiting for everyone to finish their dinner plates?

That’s this cake. The Old-Fashioned Coconut Pineapple Cake — soft, creamy, layered, and filled with love.

This is the kind of cake that tastes like home. Every bite takes me back to those slow Sunday afternoons when cousins ran through the house, and the smell of coconut and sugar filled the air. Grandma’s voice echoing from the kitchen, “Now don’t you touch that cake ‘til after supper!”

But you know we always snuck a sliver anyway.

This recipe brings all that back — tender layers of homemade coconut cake, filled with sweet pineapple filling, and finished with a luscious coconut cream cheese frosting that’s so silky it practically melts on the fork.

And best of all? It’s even better the next day — just like Grandma’s always was.

❤️ Why You’ll Love This Cake

Classic Southern Flavor: Sweet coconut and juicy pineapple bring sunshine to every bite.
Moist, Tender Layers: Thanks to coconut milk and whipped egg whites, the texture is soft as a cloud.
Make-Ahead Friendly: It’s one of those cakes that gets better overnight.
Perfect for Holidays: A show-stopper for Easter, Christmas, or family reunions.
Nostalgic & Simple: No fancy techniques — just good old-fashioned baking.

🚲 Ingredients You’ll Need

Coconut Cake:

2 cups all-purpose flour (250g)
1 tablespoon baking powder (12g)
1 teaspoon salt (6g)
½ cup unsalted butter, room temperature (113g)
2 cups granulated sugar (400g)
13.5 ounces canned unsweetened coconut milk, divided (400 ml)
1½ teaspoons coconut extract (7.5 ml)
5 large egg whites

Pineapple Filling:

20-ounce can crushed pineapple (567 g)
⅔ cup granulated sugar (134g)
2 tablespoons cornstarch (16 g)

Coconut Cream Cheese Frosting:

½ cup butter, room temperature (113g)
8 ounces cream cheese, room temperature (226g)
4–5 cups powdered sugar (480–600g)
1–2 tablespoons leftover coconut milk or regular milk (15–30 ml)
1 cup shredded sweetened coconut (85g)

🔪 Step-by-Step Instructions

Step 1: Bake the Coconut Cake

Preheat oven to 350°F and line two 8-inch cake pans with parchment paper. Lightly spray the sides with nonstick cooking spray.

In one bowl, whisk together flour, baking powder, and salt. In another, beat butter until creamy. Add sugar, then pour in 1¼ cups of coconut milk and coconut extract. Mix well.

Gradually add the dry ingredients and beat for about 2 minutes until smooth.

In a separate bowl, whip egg whites until stiff peaks form. Gently fold them into the batter.

Divide the batter evenly between your pans and bake for 25–35 minutes, or until a toothpick comes out clean. Let cool completely.

Step 2: Make the Pineapple Filling

In a medium saucepan, combine crushed pineapple, sugar, and cornstarch. Stir over medium heat until thick and glossy, about 5–8 minutes.

Pour into a container, press plastic wrap directly on the surface, and refrigerate until ready to use.

Step 3: Prepare the Coconut Cream Cheese Frosting

Beat butter and cream cheese until smooth. Add powdered sugar gradually, along with a splash of coconut milk. Whip for 3 minutes until fluffy.

Fold in shredded coconut, reserving some for garnish.

Step 4: Torte and Assemble the Cake

Slice each cooled cake horizontally to create four thin layers.

Place one layer on your cake stand. Spread half of the pineapple filling. Add the second layer and top with cream cheese frosting.

Repeat with the third layer and remaining pineapple filling. Add the final cake layer and frost the entire cake with the rest of the frosting.

Press shredded coconut gently onto the sides and top.

Step 5: Chill and Serve

Cover and refrigerate for at least 4 hours (overnight is best). The flavors will blend beautifully, and the texture will firm up for easy slicing.

💡 Expert Tips & Troubleshooting

Fold egg whites gently for the fluffiest texture.
Adjust frosting texture with milk or sugar to reach your ideal consistency.
Press coconut into the frosting using your palm for that bakery look.
Make ahead: The flavor deepens overnight.
Vanilla extract can replace coconut extract if needed.

🍍 Variations & Serving Ideas

Toasted Coconut: For a golden, nutty finish.
Coconut Pecan Cake: Add chopped pecans between layers.
Tropical Flair: Add a splash of rum or Malibu.
Mini Cakes: Perfect for gifting or parties.
Holiday Garnish: Decorate with pineapple flowers or cherries.

🪂 Storage & Make-Ahead Notes

Refrigerate: Up to 5 days, covered.
Freeze: Wrap slices tightly for up to 3 months.
Thaw: Overnight in fridge before serving.

❓ FAQs

Q: Can I use sweetened coconut milk?
A: Unsweetened is best to keep the balance right.

Q: Can I make this as a sheet cake?
A: Yes! Bake in a 9×13 pan for 35–40 minutes.

Q: Why chill before serving?
A: It helps flavors blend and layers set.

Q: Can I skip pineapple filling?
A: You could, but it’s what makes this cake unforgettable.

🥰 Conclusion

There’s something timeless about this Old-Fashioned Coconut Pineapple Cake — it’s the kind of dessert that makes people pause mid-conversation and say, “Who made this cake?”

Make it for your next Sunday dinner or holiday feast, and watch the memories flood back.

If you make it, let me know in the comments! Don’t forget to share this recipe or pin it on Pinterest so you can keep Grandma’s favorite cake alive.