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Flavorful Tropical Hawaiian Luau Cake Recipe with Pineapple Coconut Filling Perfect for Parties

Hawaiian luau cake - featured image
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A moist and vibrant tropical cake layered with luscious pineapple coconut filling and optional whipped coconut cream frosting, perfect for parties and casual treats.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) buttermilk (or whole milk with 1 tbsp lemon juice, let sit 5 min)
  • 1 can (20 oz/567g) crushed pineapple in juice, drained (reserve juice for moistening)
  • 1 cup (100g) sweetened shredded coconut, toasted lightly
  • ½ cup (100g) granulated sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy cream, chilled (optional for frosting)
  • ¼ cup (30g) powdered sugar (optional for frosting)
  • ½ teaspoon coconut extract (optional for frosting)
  • Toasted coconut flakes for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Using a mixer, beat softened butter with sugar on medium speed until fluffy and pale, about 4-5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  5. Add dry ingredients in three parts, alternating with buttermilk, starting and ending with dry mix. Mix gently on low speed until smooth.
  6. Divide batter evenly between pans and smooth tops. Bake 30-35 minutes or until toothpick inserted comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to wire rack to cool completely.
  8. For filling: In saucepan, combine drained pineapple, sugar, cornstarch, and butter over medium heat. Stir constantly until thick and glossy, about 5-7 minutes.
  9. Remove from heat, stir in toasted shredded coconut and vanilla extract. Let cool completely.
  10. For frosting (optional): Whip chilled heavy cream with powdered sugar and coconut extract until stiff peaks form.
  11. Assemble cake: Place one cake layer on plate, spread half the pineapple coconut filling evenly on top.
  12. Add second cake layer and spread remaining filling.
  13. Frost top and sides with whipped coconut cream, then sprinkle toasted coconut flakes on top.

Notes

Rotate pans halfway through baking for even rising. Cool cakes completely before frosting to prevent melting. Toast coconut lightly in a dry skillet until golden for best flavor. Refrigerate cake for 30 minutes before slicing for cleaner cuts. Filling can be made a day ahead and stored in fridge.

Nutrition

Keywords: tropical cake, Hawaiian cake, pineapple coconut cake, luau cake, party dessert, moist cake, coconut frosting

Find it online: https://snappyspoon.com/flavorful-tropical-hawaiian-luau-cake-recipe-with-pineapple-coconut-filling-perfect-for-parties/