This 2011 Utah State Fair Winner Pina Colada Cake, more commonly known as Coconut Cake with Pineapple Filling, is a cake you will love and make over and over again!

2011 Utah State Fair Winner Pina Colada Cake

With tender slices of cake bathed in pineapple and cream layers, this dessert could not be more heavenly!

This recipe was shared in the Deseret News Newspaper in 2011, and is an original recipe from Lisa Blodgett. Lisa used King Arthur Flour in her recipe as part of a King Arthur sponsored contest at the Utah State Fair.

Ingredients for Coconut Cake with Pineapple Filling

Besides the usual cake ingredients (flour, butter, baking powder, sugar)

you’ll need:

Coconut milk and coconut extract for that mellow coconut flavor and rich, creamy texture

Eggs whites whipped to peaks for a light and tender texture

Canned crushed pineapple with sugar and cornstarch for a creamy, fruit filling. 

And for the frosting – cream cheese, coconut milk, powdered sugar and coconut extract folded together with whipped cream. Delightful. 

How to Make Coconut Cake with Pineapple Filling

Whip egg whites and fold into remaining cake ingredients. Divide in 2 cake pans, bake. 

When cooled, slice horizontally.

Spread first layer with pineapple filling, followed by frosting on the second layer, then pineapple filling for third layer, finally add the fourth layer and frost the entire cake. Enjoy!

Cook pineapple filling in saucepan

Fold together whipped cream with coconut cream cheese frosting

Step by step coconut pineapple cake

A Simple Trick for Cutting Cake Horizontally

Insert toothpicks around the outside of the cake at the halfway mark to use as a guide for cutting evenly. Use a serrated knife for best results.

Simple way to cut cake layers in half horizontally

Lisa’s original recipe calls for baking the cake layers and then cutting each round into two thin layers, but we have made it various ways to speed up the process. This recipe can be baked in a 9×13, or round cake pans, and if you’d like, skip the step of cutting the round layers in half. We recommend following Lisa’s original directions for the most wonderful results!

Coconut cake with pineapple filling

More cake recipes you’ll love: White Cake Recipe with Pink Frosting, Coconut Cake with Cream Cheese Frosting, Amazing Chocolate Cake, Lemon Almond Poppyseed Cake.

This post originally published October 2011, updated May 2026

Coconut Cake with Pineapple Filling – Pina Colada Cake

5 from 2 votes
Print Pin
Author: Si Foster
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes
Servings: 10
Lisa Blodgett

Ingredients 

Cake

  • 2 cups all-purpose flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 2 cups sugar
  • 1 1/4 cups coconut milk
  • 1 1/2 teaspoons coconut extract
  • 5 egg whites

Pineapple Filling

  • 1 20-ounce can crushed pineapple
  • 2/3 cup sugar
  • 2 tablespoons cornstarch

Frosting

  • 8 ounces cream cheese, softened
  • 2 tablespoons coconut milk
  • 2 cups powdered sugar
  • 1 teaspoon coconut extract
  • 1 1/2 cups heavy whipping cream, whipped, or 1 (16-ounce) container whipped topping

Instructions

Cake

  • Mix flour, baking powder, and salt in a bowl. Set aside.
  • Preheat oven to 350 degrees. Place rack in the center of the oven. Grease and line two 8-inch cake pans.
  • Place butter in a mixing bowl and beat on medium speed with a mixer for 1 minute. Add sugar and beat for another minute. Add coconut milk and coconut extract to the butter mixture.
  • Gradually add the flour mixture to the butter mixture and beat for 2 minutes.
  • In another bowl, beat egg whites until stiff peaks form. Fold the egg whites into the batter until all ingredients are incorporated.
  • Divide batter evenly between the cake pans. Bake for 23-28 minutes, until a toothpick inserted in the center of the cake comes out clean.
  • Remove the pans from the oven and place on a cooling rack for 5-10 minutes before removing cake from the pans.

Pineapple Filling

  • In a medium saucepan, combine pineapple filling ingredients over medium heat. Cook, stirring frequently, until the mixture thickens and has a glossy appearance, about 4-5 minutes. Set aside to cool.

Frosting

  • In the bowl of a stand mixer, beat cream cheese until smooth. Add coconut milk, powdered sugar, and coconut extract. Mix well and then fold the whipped cream into the mixture.

Assembly

  • Use a serrated knife to cut the cake horizontally into layers, making four 8-inch rounds. If desired, insert toothpicks around the outside of the cake at the halfway mark to use as a guide for cutting evenly.
  • Place the first cake layer on a serving plate and spread with half the pineapple filling. Place the second cake layer on top and spread with about a ⅓-inch layer of frosting. Add the third cake layer and spread with the remaining pineapple filling. Top with the last cake layer. Frost the sides and top of the cake. Sprinkle with coconut.

Notes

Coconut Cake with Pineapple Filling tastes best when refrigerated for at least 4 hours and is delicious served either chilled or at room temperature.
This cake freezes well for up to three months.

Did you make this recipe?

Be sure to leave a comment and rate this recipe! I’d love to see a photo, tag @abountifulkitchen on Instagram!