I love making this pineapple coconut cake when I want something that tastes light, tropical, and a little bit special. The sweetness of pineapple combined with the creamy coconut mousse creates a dessert that feels refreshing yet indulgent at the same time.
Why You’ll Love This Recipe
I enjoy how this cake brings a tropical twist to a classic dessert. The pineapple adds natural sweetness and moisture, while the coconut mousse gives it a soft, airy texture. I also like that it looks impressive but is actually quite manageable to prepare, making it perfect for gatherings or just when I want to treat myself.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cake:
2 ½ cups (315 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (170 g) unsalted butter, softened
1 ½ cups (300 g) granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup (240 ml) coconut milk
1 cup (240 g) crushed pineapple, drained
For the coconut mousse:
1 ½ cups (360 ml) heavy cream
1 cup (240 ml) coconut cream
½ cup (60 g) powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin
2 tablespoons (30 ml) cold water
For garnish (optional):
½ cup (40 g) shredded coconut, toasted
½ cup (120 g) pineapple chunks
Directions
I start by preheating the oven to 180°C (350°F) and greasing two 9-inch round cake pans.
In a bowl, I whisk together the flour, baking powder, baking soda, and salt. In another bowl, I cream the butter and sugar until light and fluffy. I add the eggs one at a time, then mix in the vanilla extract.
I alternate adding the dry ingredients and coconut milk into the batter, mixing gently until combined. Then I fold in the drained crushed pineapple.
I divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. I let the cakes cool completely before assembling.
To make the coconut mousse, I sprinkle gelatin over cold water and let it bloom for a few minutes. I gently heat it until dissolved, then let it cool slightly.
In a bowl, I whip the heavy cream, powdered sugar, and vanilla until soft peaks form. I fold in the coconut cream, then slowly incorporate the dissolved gelatin, mixing gently to keep the mousse light and airy.
For assembly, I place one cake layer on a serving plate and spread a generous layer of coconut mousse on top. I add the second cake layer and cover the top and sides with the remaining mousse.
I finish by sprinkling toasted coconut and adding pineapple chunks for decoration. I refrigerate the cake for at least 2 hours before serving so the mousse can set properly.
Servings and Timing
I usually get about 10 to 12 servings from this cake.
Preparation time: 30 minutes Baking time: 25–30 minutes Chilling time: 2 hours Total time: about 3 hours
Variations
I sometimes add a thin layer of pineapple jam between the cake layers for extra flavor. When I want more coconut intensity, I mix shredded coconut into the batter. I also like turning this recipe into cupcakes for a fun, individual-serving option.
storage/reheating
I store the cake in the refrigerator because of the mousse, keeping it covered for up to 4 days. I don’t reheat this cake, but I let it sit at room temperature for about 15 minutes before serving so the texture softens nicely.
FAQs
Can I use canned pineapple?
I often use canned crushed pineapple, but I make sure to drain it well to avoid excess moisture.
What can I use instead of gelatin?
I sometimes substitute gelatin with agar-agar, adjusting the quantity according to the package instructions.
Can I make this cake ahead of time?
I like preparing it a day in advance since the flavors develop nicely after chilling.
How do I make the mousse firmer?
I add a little more gelatin if I want a firmer texture, especially in warmer conditions.
Can I freeze this cake?
I don’t usually freeze it because the mousse texture can change, but it can be frozen without the mousse if needed.
Conclusion
I find this pineapple coconut cake with coconut mousse to be a beautifully balanced dessert that feels both light and satisfying. The tropical flavors and creamy texture make it one of my favorite cakes to prepare when I want something refreshing and memorable.
A rich and comforting Million Dollar Ravioli Soup made with tender cheese ravioli, savory ground meat, creamy broth, and flavorful herbs for a hearty, satisfying meal.
Ingredients
1 lb ground beef (or Italian sausage)
1 small onion, diced
3 cloves garlic, minced
4 cups beef broth
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package (20 oz) refrigerated cheese ravioli
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups fresh spinach (optional)
Instructions
In a large pot over medium heat, cook ground beef until browned. Drain excess fat.
Add diced onion and cook until softened, about 3–4 minutes.
Stir in garlic and cook for 1 minute until fragrant.
Pour in beef broth, diced tomatoes, and tomato sauce.
Add Italian seasoning, salt, and pepper. Stir well and bring to a simmer.
Add ravioli and cook according to package instructions (about 4–5 minutes).
Reduce heat to low and stir in heavy cream.
Add mozzarella and Parmesan cheese, stirring until melted and creamy.
Stir in spinach and cook until wilted.
Serve hot, optionally garnished with extra cheese.
Notes
Use Italian sausage for extra flavor.
Frozen ravioli can be used; adjust cooking time accordingly.
