Pineapple coconut dream cake: a moist tropical dessert with sour cream and pudding cream recept

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  • Easy to prepare
  • 12 portions
  • 180 minutes
Jan, 18. 12. 2025

A moist pineapple coconut cake made from a coconut sponge, with a pineapple layer and a delicate pudding cream. Ingredients, exact procedure, total preparation time and number of servings – ideal for celebrations and Sunday coffee.

This pineapple-coconut cake is a summer dream in every slice. A fluffy coconut sponge, juicy pineapple and velvety pudding cream create a harmony of flavors that will please even demanding dessert lovers. Preparation is straightforward, ingredients are readily available and the result looks and tastes great – exactly what you want on a festive table.

For 12 portions

Ingredients

Sponge (24–26 cm pan):

Filling and cream:

Preparation procedure

  • Sponge (10 min prep + 30–35 min baking) Preheat the oven to 180 °C. Grease the pan with butter and dust with flour. Beat the eggs with the sugar until light and frothy. Stir in the oil and coconut milk. Add the flour mixed with the baking powder and coconut, stirring until a smooth batter forms. Pour the batter into the pan and bake for 30–35 minutes (test doneness with a skewer). Let cool completely and slice the sponge in half lengthwise.
  • Cream (10 min + chilling) Cook the pudding in 400 ml of milk according to the instructions, but without sugar. Stir 100 g powdered sugar into the hot pudding, cover with plastic wrap „so it touches the surface“ and let cool to room temperature. Whip the butter until fluffy and gradually beat in the cooled pudding – a smooth buttercream will form.
  • Pineapple layer (3 min) Let the pineapple drain well; you can reserve the juice for lightly drizzling the sponge. If needed, chop the pieces finely.
  • Assembly (10 min + resting) Lightly drizzle the bottom sponge layer with pineapple juice (optional). Spread half of the cream, evenly distribute the pineapple and cover with the second sponge layer. Coat the surface with the remaining cream, sprinkle with coconut and chill for at least 2 hours (ideally overnight).

Total preparation time

  • Active work: approx 35–40 min

  • Baking: 30–35 min

  • Cooling/resting: 2–4 h

  • Total: approx 3 hours (including cooling)

Number of servings

12 servings

Tips for a perfect result

  • Rum for aroma: A teaspoon of rum in the batter or on the pineapple will take the flavor up a notch.

  • Fresh pineapple: Has a stronger flavor, but briefly cook it before use (this deactivates the enzyme bromelain, which could thin the cream).

  • More stable cream: If you want a firmer slice, stir 1 tablespoon of extra starch into the still-warm pudding and cook it through.

Conclusion

Pineapple coconut dream cake is an impressive yet simple dessert that cuts beautifully and tastes even better. Juicy pineapple, fragrant coconut and velvety cream ensure it will be snapped up at every celebration and Sunday coffee. Prepare it a day ahead – resting will improve the texture and flavor even more.

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