Creamy Garlic Steak: An Easy, Restaurant-Quality Meal

A Slice of Tropical Sunshine: Coconut Cream Cake with Pineapple Jam

Let me tell you something. I made this cake for my book club last month, and the room went completely silent. The only sounds were forks scraping plates and happy little sighs. That’s the power of this Coconut Cream Cake with Pineapple Jam. It’s like a vacation on a plate—soft, unbelievably moist, and bursting with tropical flavor. It looks fancy but, trust me, it’s just a joy to put together. Whether it’s for a big celebration or a “just because” Tuesday, this cake is my new go-to for spreading smiles.

The Sweet Story of Coconut and Pineapple

This cake is my personal love letter to tropical flavors. While it’s not a historic recipe from a specific island, it combines two of the most iconic tastes of the tropics. Coconuts and pineapples have been cherished for centuries in places like the Philippines, Thailand, and the Caribbean. I wanted to create a cake that captured that sunny, festive feeling. The modern twist here is the layering. Instead of a heavy, dense coconut cake, we get a light, tender crumb layered with tangy-sweet pineapple jam. It’s tradition meets my grandmother’s mixing bowl—totally comforting and utterly delicious.

Why You’ll Fall in Love With This Cake

First, the texture is a dream. The coconut milk keeps it incredibly soft for days. Second, that pineapple jam filling cuts through the sweetness with a perfect tang. It’s not just frosting on frosting. Every bite is balanced. And third, it’s a showstopper! The tall layers and snowy coconut topping make everyone think you spent all day in the kitchen. Our little secret? It’s surprisingly straightforward. You’ll love the compliments almost as much as the cake itself.

When to Whip Up This Tropical Treat

This cake is your secret weapon for happy gatherings. It’s perfect for summer birthdays, Mother’s Day brunch, or a potluck where you want to be the hero. I’ve also been known to make it just to brighten a rainy week. It brings a bit of sunshine indoors. Any occasion that calls for something special, but not overly fussy, is the right occasion for this coconut cream delight.

Gathering Your Ingredients

Here’s your shopping list for this tropical masterpiece. Make sure everything is at room temperature for the best mix!

For the Cake:

1. 1 cup unsalted butter, softened
2. 2 cups granulated sugar
3. 4 large eggs
4. 1 teaspoon vanilla extract
5. 1 tablespoon coconut extract
6. 3 cups all-purpose flour
7. 1 tablespoon baking powder
8. ½ teaspoon salt
9. 1 cup coconut milk (from a can, well-shaken)
10. 1 cup sweetened shredded coconut

For the Filling:

1. 1 cup pineapple jam or preserves
2. 1 cup crushed pineapple, very well drained

For the Coconut Cream Frosting:

1. 1 cup unsalted butter, softened
2. 4 cups powdered sugar
3. ¼ cup coconut milk
4. 1 teaspoon vanilla extract
5. 1 cup toasted shredded coconut, for garnish

Handy Substitutions If You’re in a Pinch

No problem! Cooking should be fun, not stressful.

• Butter: You can use salted butter. Just omit the extra salt in the cake batter.
• Coconut Milk: Full-fat is best for richness, but “lite” coconut milk will work in a pinch.
• Coconut Extract: This gives a big flavor boost. If you don’t have it, use an extra teaspoon of vanilla and maybe a teaspoon of rum extract for depth.
• Pineapple Jam: Apricot or peach jam makes a lovely substitute. The goal is that fruity tang.
• Fresh Pineapple: For the filling, you can use finely chopped fresh pineapple. Just cook it down with a little sugar until jammy.

Creating Your Coconut Cream Masterpiece

Step 1: Prep and Cream

Start by heating your oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper. This is your insurance policy for perfect layers. In a large bowl, beat the softened butter and granulated sugar together. You want it light, fluffy, and almost white in color. This takes about 3-4 minutes with an electric mixer. This step creates tiny air pockets that make your cake soft. Now, add your eggs one at a time. Let each egg fully blend into the creamy mixture before adding the next. Finally, beat in the vanilla and coconut extracts. Your kitchen will already smell amazing.

Step 2: Combine the Dry and Wet

In a separate bowl, whisk together the flour, baking powder, and salt. This distributes the leavening agent evenly so your cake rises perfectly. Now, with your mixer on low, add about one-third of the flour mixture to the butter bowl. Once it’s just combined, pour in half of the coconut milk. Repeat, ending with the last third of the flour. Pro tip: Don’t overmix! Mix just until you no see dry flour streaks. Gently fold in the shredded coconut with a spatula. The batter will be thick and luxuriously fragrant.

Step 3: Bake and Cool

Divide the beautiful batter evenly among your three prepared pans. Smooth the tops with your spatula. Slide them into your preheated oven. Bake for 25 to 30 minutes. You’ll know they’re done when the tops are springy to the touch and a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for exactly 10 minutes. Then, run a knife around the edges and flip them out onto a wire rack to cool completely. Patience here is key for easy frosting later!

Step 4: Make the Tropical Filling

While the cakes cool, make your simple filling. In a small bowl, stir together the pineapple jam and the very well-drained crushed pineapple. I mean, really squeeze that pineapple in a fine mesh strainer. We want flavor, not extra liquid that will make our layers soggy. This mixture should be thick and spreadable. Set it aside.

Step 5: Whip Up the Coconut Cream Frosting

Time for the fluffy cloud of frosting! In a clean bowl, beat the softened butter until it’s smooth and creamy. Gradually add the powdered sugar, about one cup at a time, beating well after each addition. The mixture will get very thick. Now, add the coconut milk and vanilla extract. Beat on medium-high speed for a full 2-3 minutes until the frosting is incredibly light, fluffy, and spreadable. Chef’s tip: If it seems too thick, add a teaspoon more coconut milk. Too thin? Add a bit more powdered sugar.

Step 6: The Grand Assembly

Place your first cake layer on a serving plate or cake stand. Spoon half of the pineapple filling onto the center and spread it evenly to the edges with an offset spatula. Carefully place the second cake layer on top and repeat with the remaining filling. Top with the third and final cake layer. Now, take a big scoop of your coconut cream frosting and cover the top and sides of the entire cake. Don’t worry about it being perfect—a “naked cake” or rustic look is charming. Finish by gently pressing the toasted coconut onto the sides and top of the cake. Stand back and admire your beautiful creation!

Your Time Investment

• Prep Time: 40 minutes
• Bake Time: 30 minutes
• Cooling Time: 1 hour
• Total Time: 1 hour 30 minutes (plus cooling)
• Servings: 12 happy people

My Secret for the Ultimate Cake

Here’s my not-so-secret weapon: toast your coconut for the garnish. Don’t just use it straight from the bag. Spread it on a baking sheet and toast it in a 325°F oven for 5-10 minutes, stirring often, until it’s golden brown. This unlocks a deep, nutty flavor and adds a wonderful crunch that contrasts magically with the soft cake and creamy frosting. It makes all the difference.

A Fun Pineapple Fact

Did you know pineapples were such a status symbol in 18th-century Europe that you could rent one for a party? They were too expensive to eat! People would display them as centerpieces to show off their wealth. I love that we can now enjoy them in a humble, joyful cake that brings people together instead.

Tools You’ll Need

• Three 9-inch round cake pans
• Parchment paper
• Electric hand mixer or stand mixer
• Large mixing bowls
• Measuring cups and spoons
• Wire cooling rack
• Offset spatula (makes frosting so much easier!)
• Toothpick or cake tester

How to Store Your Coconut Cream Cake

Because of the dairy-based frosting, this cake needs to be stored in the refrigerator. Place it in a large cake carrier or carefully cover it with a dome. The fridge will keep it fresh and safe to eat.

The cool environment will firm up the frosting, but it also helps the flavors meld together beautifully. I actually think it tastes even better the next day! Just be sure it’s covered well so it doesn’t pick up any other fridge odors.

You can store it like this for up to 4 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight.

Tips for Cake Success

• Room Temperature is Key: Your butter, eggs, and coconut milk must be at room temp. This allows the batter to emulsify properly, giving you a smooth, high-rising cake.
• Measure Flour Correctly: Spoon flour into your measuring cup and level it off. Don’t scoop directly from the bag—you’ll pack in too much and get a dry cake.
• Cool Cakes Completely: I know it’s hard to wait, but frosting a warm cake is a recipe for a melted, sliding mess. Let them cool entirely.
• Drain That Pineapple! Seriously, press out all the juice. A wet filling makes for slippery, soggy layers.

Presentation Ideas to Wow Your Guests

• Top with fresh pineapple flowers or thin slices of fresh pineapple for a gorgeous, natural look.
• Add a border of fresh berries like raspberries or strawberries around the base for a pop of color.
• Serve each slice with a small dollop of whipped cream and a sprinkle of lime zest.
• For a festive touch, place a few edible flowers on top just before serving.

Delicious Recipe Variations to Try

Love this cake? Mix it up next time with one of these fun twists:

1. Pina Colada Cake: Add ½ cup of finely chopped macadamia nuts to the batter and a tablespoon of rum extract to the frosting.
2. Chocolate-Dipped Coconut Cake: Drizzle the frosted cake with melted dark chocolate before adding the toasted coconut.
3. Individual Cupcakes: Bake the batter in lined muffin tins for about 18-20 minutes. Fill with a spoonful of pineapple jam, then frost.
4. Lemon Coconut Cake: Swap the pineapple filling for a tangy lemon curd. It’s a bright and zesty combination.
5. Toasted Coconut & Caramel Cake: Use a thick, salted caramel sauce between the layers instead of pineapple, and add extra toasted coconut.
6. Gluten-Free Coconut Cake: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The result is just as tender.

Common Mistakes to Avoid

Mistake 1: Using Cold Ingredients

This is the biggest culprit for a dense, sunken cake. Cold butter won’t cream properly with sugar. Cold eggs and milk can cause the batter to curdle or separate. Always plan ahead. Take your butter, eggs, and coconut milk out of the fridge at least an hour before you start baking. Your batter will be smooth, voluminous, and ready to rise perfectly in the oven.

Mistake 2: Overmixing the Batter

Once you add the flour, you need a gentle hand. Overmixing develops the gluten in the flour, which leads to a tough, chewy cake instead of a tender, soft crumb. Mix the dry and wet ingredients together on low speed, and stop as soon as you no longer see streaks of dry flour. It’s okay if there are a few small lumps—they’ll bake out.

Mistake 3: Not Draining the Pineapple Well Enough

A watery filling is the enemy of a stable layer cake. That extra liquid will soak into the cake layers, making them soggy and causing the layers to slide apart. After you open the can of crushed pineapple, dump it into a fine-mesh strainer. Use the back of a spoon to press firmly and squeeze out every last drop of juice. Your filling should be thick, not runny.

Mistake 4: Frosting a Warm Cake

Impatience leads to puddles! If your cake layers are even slightly warm, the heat will melt the butter in your frosting. This creates a greasy, sliding mess that’s impossible to work with. Let the layers cool in the pans for 10 minutes, then on a wire rack until they are completely cool to the touch. This is a perfect time to make your filling and frosting.

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely! You have a few great options. You can bake the cake layers up to two days in advance. Let them cool completely, then wrap each layer tightly in plastic wrap and store at room temperature. You can also make the frosting 1-2 days ahead and keep it covered in the fridge. Let it come to room temperature and re-whip it briefly before using. For best texture and freshness, I recommend assembling the cake the day you plan to serve it.

My frosting seems too runny. What did I do wrong?

A runny frosting usually means the butter was too soft or the coconut milk was added too quickly. If your kitchen is very warm, your butter might have gotten overly soft. Don’t worry, you can fix it! Simply chill the frosting bowl in the refrigerator for 15-20 minutes, then beat it again. You can also add a little more powdered sugar, a quarter cup at a time, until it reaches a spreadable consistency. Always add liquids like coconut milk slowly to control the thickness.

Can I use fresh pineapple instead of canned for the filling?

Yes, you can, but it requires one extra step. Finely chop about 1 ½ cups of fresh pineapple. Cook it in a small saucepan over medium heat with 2 tablespoons of sugar until it breaks down and becomes jammy, about 10-15 minutes. Let it cool completely and drain off any excess liquid before mixing it with the jam. This fresh version has a wonderfully bright flavor.

Why is my cake dry?

A dry cake often comes from overbaking or measuring flour incorrectly. Always set a timer and check for doneness a few minutes before the recipe suggests. The cake is done when a toothpick comes out with a few moist crumbs, not completely clean. Also, be sure to measure your flour by spooning it into the cup and leveling it off. Scooping packs in too much flour, which absorbs moisture and leads to a dry texture.

Can I bake this in a different pan, like a 9×13?

You sure can! This recipe works beautifully as a sheet cake. Grease and flour a 9×13 inch baking pan. Pour in all the batter and bake at the same temperature. It will need more time, likely 35-45 minutes. Test with a toothpick in the center. You can frost it right in the pan for an easy, crowd-pleasing dessert.

What’s the best way to toast coconut?

Spread sweetened shredded coconut in a thin layer on a baking sheet. Bake at 325°F for 5 to 10 minutes. Stir it every 2-3 minutes! It goes from golden to burned very quickly. You want a nice, even light-brown color. Let it cool completely before using it as a garnish.

I don’t have three cake pans. What should I do?

No problem at all! If you only have one or two pans, you can bake the layers in batches. Simply keep one-third of the batter at room temperature while the first layer(s) bake. Wash, re-grease, and re-line the pan(s) for the next batch. The batter will be just fine waiting for its turn.

Is there a way to make this less sweet?

The cake itself has a balanced sweetness, but the frosting is quite sweet, as American buttercream tends to be. You can reduce the powdered sugar in the frosting by half a cup to start. You can also use a less-sweet jam for the filling or increase the amount of crushed pineapple relative to the jam. Another option is to use a whipped cream cheese frosting sweetened lightly with powdered sugar.

How do I prevent the cakes from sticking to the pan?

The parchment paper circle is your best friend! After greasing the pan, trace the bottom on parchment paper, cut it out, and place it in the pan. Then, give the pan and the parchment a light spray with baking spray or grease it again. This guarantees a clean release every single time. Let the cakes cool for 10 minutes before turning them out.

Can I freeze this cake?

Yes, you can freeze it very successfully. Freeze the unfrosted, cooled cake layers individually wrapped in plastic wrap and then foil for up to 2 months. Thaw overnight in the fridge. You can also freeze the frosted whole cake. Place it uncovered in the freezer for an hour to harden the frosting, then wrap it tightly. Thaw in the refrigerator overnight before serving.

A Final Sweet Thought

This Coconut Cream Cake with Pineapple Jam is more than just a dessert. It’s a bundle of joy, a taste of the tropics, and a surefire way to make any moment feel special. It has never failed me, from book club to birthdays. I hope it becomes a cherished recipe in your home too, creating sweet memories with every soft, flavorful bite. Now, go preheat that oven and get ready for the compliments to roll in. You’ve got this!