Pineapple Coconut America Cake (Print Version)
Pineapple-coconut layer cake with cream cheese frosting, toasted coconut and fresh berries—bright, celebratory, and perfect for summer.
# What You Need:
→ Cake Batter
01 - 2 and 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, at room temperature
06 - 1 and 3/4 cups granulated sugar
07 - 4 large eggs, at room temperature
08 - 1 teaspoon pure vanilla extract
09 - 1 cup canned crushed pineapple, well drained
10 - 1 cup coconut milk
11 - 1 cup sweetened shredded coconut
→ Pineapple Filling
12 - 1 cup canned crushed pineapple, drained
13 - 1/4 cup granulated sugar
14 - 1 tablespoon cornstarch
→ Cream Cheese Frosting
15 - 8 ounces cream cheese, softened
16 - 1/2 cup unsalted butter, softened
17 - 3 and 1/2 cups powdered sugar, sifted
18 - 1 teaspoon vanilla extract
19 - 2 tablespoons coconut milk
→ Decoration
20 - 1/2 cup unsweetened shredded coconut, toasted
21 - 1/4 cup fresh blueberries
22 - 1/4 cup diced fresh strawberries
23 - Red, white, and blue sprinkles, optional
# How To Make It:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla extract.
04 - Add the flour mixture to the butter mixture in three additions, alternating with coconut milk, beginning and ending with the flour. Mix until just combined.
05 - Fold in sweetened shredded coconut and well-drained crushed pineapple until evenly distributed.
06 - Divide batter evenly between prepared pans and smooth the tops. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
07 - Combine crushed pineapple, granulated sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until mixture thickens, about 3 to 5 minutes. Cool completely before using.
08 - Beat cream cheese and butter together until smooth. Gradually add powdered sugar, beating until light and fluffy. Add vanilla and coconut milk; mix until creamy.
09 - Place one cake layer on a serving plate and spread with pineapple filling. Top with the second layer. Frost the top and sides with cream cheese frosting.
10 - Sprinkle the cake with toasted coconut, arrange fresh blueberries and diced strawberries on top, and add patriotic sprinkles as desired.
# Handy Tips:
01 -
- Your guests will never expect pineapple and coconut in a patriotic cake until the first bite blows them away.
- The layers stay moist for days which makes it secretly the host's best friend during parties.
02 -
- Once I skipped fully draining the pineapple and my cake was almost pudding—really make sure it’s dry.
- Chilling the cake layers makes frosting so much easier and keeps crumbs from sneaking into the finish.
03 -
- You can freeze cake layers ahead and assemble the day of for less stress and even better flavor.
- Reserve a little pineapple juice to brush on layers for extra moisture—but only what the cake can absorb.