Iced Pineapple Coconut Layer Cake

Name: Iced Pineapple Coconut Layer Cake
Prep time: 60 min
Total time: 60 min
Yield: 12 servings
Cuisine: Française
Ingredients: 4 large eggs, separated; 1 cup (200 g) granulated sugar; 1 cup (240 ml) warm whole milk; 1½ cups (180 g) all-purpose flour, sifted; 1 tablespoon baking powder; Butter and flour for the pan; 1 cup (150 g) fresh pineapple, diced; 1 can (14 oz / 395 g) sweetened condensed milk; ¾ cup (200 ml) heavy cream; 2 cups (200 g) freshly grated coconut; 1⅔ cups (400 ml) cold heavy whipping cream

By Marie Lefebvre · Updated September 20, 2026

A dreamy tropical cake featuring a light, fluffy sponge filled with a luscious pineapple-coconut cream and finished with a cloud of homemade whipped cream. Perfect for summer gatherings or any time you crave a refreshing, crowd-pleasing dessert.

Prep⏱️ 60 min

Servings👥 12 servings

Difficulty📊 Easy

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🛒 Ingredients

12 servings

4 large eggs, separated
1 cup (200 g) granulated sugar
1 cup (240 ml) warm whole milk
1½ cups (180 g) all-purpose flour, sifted
1 tablespoon baking powder
Butter and flour for the pan
1 cup (150 g) fresh pineapple, diced
1 can (14 oz / 395 g) sweetened condensed milk
¾ cup (200 ml) heavy cream
2 cups (200 g) freshly grated coconut
1⅔ cups (400 ml) cold heavy whipping cream

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Preheat oven to 350 °F (180 °C). Grease and flour a medium round cake pan.
2
Beat egg whites to stiff peaks. Gradually add egg yolks and sugar while continuing to beat until the mixture is pale and fluffy.
3
Slowly pour in the warm milk while mixing on low speed.
4
Gently fold in the sifted flour and baking powder using slow, sweeping motions to keep the batter airy.
5
Pour batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
6
Let the cake cool completely on a wire rack before slicing.
7
In a saucepan over medium heat, combine diced pineapple and condensed milk. Cook for 5 minutes, stirring occasionally.
8
Stir in the heavy cream and grated coconut; cook for another 5 minutes. Remove from heat and let cool completely.
9
Slice the cake horizontally into two layers. Spread the pineapple-coconut filling evenly over the bottom layer, then place the top layer back on.
10
Whip the cold whipping cream to firm peaks and frost the entire cake.
11
Garnish with extra grated coconut and fresh pineapple pieces. Refrigerate for at least 2 hours before serving.

💡 Chef's Tip

For the best whipped cream, chill your mixing bowl and beaters in the freezer for 15 minutes beforehand. This cake is even more delicious the next day, making it a perfect make-ahead dessert for parties.