Pineapple Coconut Pisces Cake

Name: Pineapple Coconut Pisces Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup unsweetened shredded coconut; 1 cup crushed fresh pineapple, drained; 1/2 cup unsalted butter, softened; 1 cup milk; 4 large eggs; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 4 cups powdered sugar; 1/4 cup heavy cream; 1 teaspoon vanilla extract; 1/2 cup unsweetened shredded coconut, for topping

Highlighted under: Sweet Baking Recipes

I absolutely adore baking cakes that bring a taste of the tropics into my home, and the Pineapple Coconut Pisces Cake is one of my all-time favorites. With the vibrant sweetness of pineapple and the creamy richness of coconut, this cake is a burst of sunshine in every bite. Whether for a celebration or just a sweet treat, it won’t disappoint. The combination of flavors and textures makes it a delightful dessert that can turn an ordinary day into a festive occasion.

Created by

Anna

Last updated on 2026-01-23T22:13:29.329Z

When I first decided to experiment with pineapple and coconut in a cake, I wasn't sure how the flavors would meld. To my surprise, they created a heavenly combination that reminded me of a beach getaway. I learned that using fresh pineapple instead of canned really amplifies the cake's juiciness and flavor profile, making every slice an indulgence.

This recipe has become a go-to for me because it's surprisingly easy to make, yet it tastes incredibly impressive. The key is to get the right whipped texture in both the cake and frosting, which I accomplish by ensuring my butter is at room temperature and my egg whites are whipped just to stiff peaks.

        Why You Will Love This Recipe
        Tropical flavors that transport you to a sunny paradise
Moist and fluffy texture that keeps you reaching for more
Perfect for any occasion, from birthdays to casual gatherings

      

Understanding the Ingredients

The key to a successful Pineapple Coconut Pisces Cake lies in the quality of your ingredients. Using fresh, ripe pineapple enhances the lush flavor of the cake, giving it that vibrant tropical twist. Make sure to drain the crushed pineapple well; excess moisture can lead to a dense cake. As for the shredded coconut, opt for unsweetened to balance the sweetness of the cake without overwhelming it. These details elevate your dessert from ordinary to extraordinary.

Butter plays a crucial role in the moisture and richness of the cake. I recommend using unsalted butter to control the saltiness of the dish, allowing the natural flavors of the pineapple and coconut to shine. When creaming the butter and sugar, aim for a light and fluffy texture—this incorporates air into the batter, which aids in achieving the cake’s fluffy consistency.

Baking Tips for Perfection

When baking, consistency in your oven temperature is vital. An oven thermometer can help ensure your oven is accurately calibrated, preventing under- or over-baking. For this recipe, a golden brown top and clean toothpick upon insertion are indicators of doneness. If your cakes are domed, gently level them with a serrated knife before frosting to ensure a beautiful presentation and easier stacking.

Cooling the cakes properly is just as important. After taking the cakes out of the oven, let them sit in the pans for about 10 minutes; this helps them set and makes them easier to remove. Once transferred to a wire rack, allow them to cool completely before frosting. If you’re short on time, you can even refrigerate the layers to speed up the cooling process.

Ingredients

For the Cake

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsweetened shredded coconut
1 cup crushed fresh pineapple, drained
1/2 cup unsalted butter, softened
1 cup milk
4 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup unsweetened shredded coconut, for topping

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt until well combined.

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Vanilla

Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.

Combine Wet and Dry Ingredients

Gradually add the dry mixture to the butter mixture, alternating with milk. Stir in the crushed pineapple and shredded coconut.

Bake the Cakes

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cakes

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well. Then mix in the heavy cream and vanilla extract until smooth and fluffy.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then add the second layer and cover the entire cake with the remaining frosting. Top with shredded coconut.

Pro Tips

For an extra burst of flavor, consider adding crushed pineapple to the frosting. Ensure it's well-drained to maintain the right consistency.

Storage and Make-Ahead Tips

You can make the Pineapple Coconut Pisces Cake ahead of time. Both the cake layers and frosting can be prepared a day in advance. Just store the cooled cake layers in an airtight container at room temperature, and keep the frosting in the refrigerator. When ready to serve, simply assemble the cake and let it sit at room temperature for about 15-20 minutes to soften before serving. This helps bring out all the flavors and improves the texture.

If you have leftovers, this cake stores well in an airtight container in the fridge for up to four days. For longer storage, consider freezing individual slices wrapped tightly in plastic wrap and then in aluminum foil. Just thaw in the fridge overnight when you’re ready to enjoy another slice of tropical bliss.

Flavor Variations

While this cake is delightful as is, there are ways to mix it up based on your preferences. Adding a hint of lime zest to the batter can elevate the tropical flavor profile and provide a refreshing brightness. Alternatively, you could incorporate macadamia nuts into the frosting or batter for added crunch and a richer nutty flavor that complements the coconut beautifully.

For those looking for a lighter version, consider substituting half the butter with applesauce. This will maintain moisture while reducing calories. Additionally, if you prefer a gluten-free version, using a 1-to-1 gluten-free flour blend should work without compromising too much in texture.

Questions About Recipes

→ Can I substitute the all-purpose flour?

Yes, you can use a gluten-free flour blend if needed, but the texture may vary.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze this cake?

Absolutely! Wrap the individual layers tightly in plastic wrap and freeze for up to 2 months.

→ What other fruits can I add?

Mango or banana can be wonderful additions for a tropical twist!