Coconut and Pineapple Birthday Cake with Toasted

I created this coconut and pineapple birthday cake with toasted coconut one year for a tropical-themed celebration and I’ll never forget the moment everyone took their first bite and paused in delight. The flavor combination reminded us of sunshine and beach breezes and it brought such a fun and refreshing twist to the usual birthday cake lineup that it instantly became a new favorite.

From that day on and because the sweet pineapple layers blend so perfectly with the creamy coconut frosting and the toasted coconut adds irresistible crunch and I’ve made this cake part of our summer traditions. It’s perfect when I want something fruity and light and it still feels indulgent and celebratory without being overly rich.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – Provides a sturdy but soft structure for the cake.
• Baking powder – Helps the cake rise and become light and airy.
• Baking soda – Works with the acidic ingredients to boost lift.
• Salt – Enhances the overall flavor of the cake.
• Granulated sugar – Adds sweetness and moisture to the crumb.
• Eggs – Bind the batter and give it richness and texture.
• Unsweetened coconut milk – Infuses the cake with creamy coconut flavor.
• Vegetable oil – Keeps the layers moist and soft.
• Vanilla extract – Adds warmth and enhances the coconut flavor.
• Crushed pineapple – Adds juicy sweetness and a tropical note to the filling.
• Heavy whipping cream – Whips into a smooth and fluffy frosting.
• Powdered sugar – Sweetens the whipped cream frosting without adding graininess.
• Shredded coconut – Toasted for crunchy topping and extra coconut flavor.

Tools You’ll Need

• Mixing bowls – For combining cake batter and frosting separately.
• Hand or stand mixer – Helps with whipping cream and blending ingredients smoothly.
• Cake pans – I use three 8-inch pans for consistent layering.
• Spatula – Great for folding ingredients and spreading frosting evenly.
• Whisk – For mixing the dry and wet ingredients thoroughly.
• Baking sheet – Used for toasting the shredded coconut until golden.
• Serrated knife – Helpful for trimming cake tops if needed.
• Cooling rack – Allows the cake layers to cool completely and evenly.
• Cake stand – Makes assembling and presenting the cake easier and more attractive.

Instructions

Step 1: Preheat the Oven

I preheat the oven to 350°F and prepare three 8-inch round cake pans by greasing and lining them with parchment paper for easy release.

Step 2: Mix the Dry Ingredients

In a medium bowl I whisk together flour, baking powder, baking soda, and salt and I set this aside for later.

Step 3: Blend Wet Ingredients

In another bowl I beat the eggs and sugar until fluffy then I add in the coconut milk, vegetable oil, and vanilla and mix until everything is well combined.

Step 4: Combine and Mix

I gradually add the dry ingredients to the wet mixture and stir until the batter is smooth then I divide the batter evenly among the prepared pans.

Step 5: Bake and Cool

I bake the cakes for about 25–30 minutes until golden and set then I let them cool in the pans for 10 minutes before transferring to a wire rack.

Step 6: Toast the Coconut

While the cakes are cooling I spread the shredded coconut on a baking sheet and toast it in the oven at 325°F for 5–7 minutes until golden and fragrant then I let it cool.

Step 7: Make the Whipped Cream Frosting

I whip the heavy cream with powdered sugar until soft peaks form and I chill the frosting slightly while I prepare the pineapple layer.

Step 8: Prepare the Pineapple

I drain the crushed pineapple slightly to remove excess liquid and keep it from making the cake soggy.

Step 9: Assemble the Cake

I layer the cake with whipped cream and spoonfuls of crushed pineapple between each then I finish the top with a generous layer of frosting.

Step 10: Decorate with Toasted Coconut

Finally I sprinkle the toasted coconut over the top of the cake and gently press a bit around the sides if desired for a crunchy and fragrant finish.

Tips

To avoid a soggy cake I make sure to drain the pineapple well and use it sparingly between layers. I also like to chill the whipped cream frosting a bit before assembling so it stays firm and holds its shape. For an extra coconut boost I sometimes add a few drops of coconut extract to the batter or frosting.

Ways to Serve

At beach-themed or tropical birthday parties

With pineapple juice or coconut cocktails on the side

As a light summer dessert for brunch or outdoor gatherings

Topped with extra fruit like mango or kiwi slices

Served cold from the fridge for a cool treat on hot days

Frequently Asked Questions

Can I make the coconut and pineapple birthday cake with toasted coconut ahead of time?

Yes and I like to bake the cake layers a day in advance and assemble everything fresh the day of the celebration.

How should I store the coconut and pineapple birthday cake with toasted coconut?

I keep it covered in the fridge and it stays fresh for up to four days and I serve it chilled for the best flavor and texture.

Can I use canned whipped topping instead of homemade frosting for the coconut and pineapple birthday cake with toasted coconut?

You can and but I highly recommend using homemade whipped cream for the best flavor and structure.

See You in the Kitchen

I hope you try this coconut and pineapple birthday cake with toasted coconut and bring a bit of the tropics to your next celebration. It’s one of those cakes that feels special and simple all at once and I’d love to hear how yours turns out!

Happy Cooking!

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