Mandarin Orange Pineapple Cream Cake. Layers of mandarin orange cake, filled with pineapple coconut pastry cream and covered in pineapple whipped cream and coconut chips. Perfect for Easter or Spring gatherings.

I can’t decide which I love more right now—the vibrant irises on my counter or this Mandarin Orange Pineapple Cream Cake. The irises’ deep, cool colors kept me inspired while I worked through recipe tests.

These flowers felt like free color therapy as I refined the cake. I developed this recipe from an old magazine cake I made years ago that used a boxed mix and a simple pineapple whipped cream. I wanted to revisit that idea but build it from scratch: a sturdy yet tender yellow cake flavored with mandarin orange, layered with pineapple-coconut pastry cream, and finished with stabilized pineapple whipped cream and coconut chips.

I love pineapple and whipped cream desserts—lighter frostings suit my taste—and this cake leans into that with a whipped cream frosting stabilized so it will hold for a couple of days. I also originally served it with a fresh mango sauce (just pureed mango with a squeeze of lime), which complements the tropical flavors nicely if you want to add an extra element.

My first cake trial was too dense from too much flour. The second attempt went wrong when I halved the recipe but accidentally left the liquids unchanged. The third bake, with careful measurements and the right balance of flour and liquid plus the added moisture from mandarin bits, was the winner.

On this batch I used baking strips for the first time; soaking them and wrapping them around the pans helped the cakes bake level without doming. They worked well, but they’re optional—your cake will still turn out if you don’t have strips, though it may brown or dome slightly more. If that happens, simply level the tops before assembling.

For the fillings I made a pineapple coconut pastry cream and a pineapple whipped cream. The pastry cream—rich, custardy, and infused with pineapple and coconut—was so tasty straight from the bowl I nearly forgot to put it in the cake. The whipped cream is stabilized with a little unflavored gelatin so it stays firm when folded with drained crushed pineapple.

Assembly is straightforward: bake two 9-inch rounds, split each in half so you have four layers, and alternate pastry cream and pineapple whipped cream between the cake layers. Finish the outside with more whipped cream, then press coconut chips into the sides and top. The pineapple whipped cream has a slightly chunky texture from the pineapple, so coconut chips help mask the bumps and add crunch and flavor.

For a seasonal touch I arranged irises on top of the cake, placing a circle of parchment between the flowers and the frosting since the blooms are not edible. They made a striking presentation for a spring holiday. If you use edible flowers, you can skip the parchment and place them directly on the cake at serving time.

This cake combines bright, juicy mandarin pieces in a tender orange-scented yellow cake with two layers of pineapple-coconut pastry cream, a layer of pineapple whipped cream, and a coconut-chip coating. The result is tropical, fresh, and light enough for Easter, a spring celebration, or any time you want a dessert that tastes like sunshine.

Notes and tips:

Measure flour with the spoon-and-level method to avoid a dense cake.
Drain mandarin oranges and crushed pineapple thoroughly; you want flavor without excess liquid.
If you skip baking strips your cakes may dome or brown more; level if needed.
Stabilize the whipped cream with gelatin to hold the pineapple and keep the frosting firm for a day or two.
Coating with coconut chips improves texture and presentation; alternatives include white chocolate shavings or chopped macadamia nuts.
Store the assembled cake in the refrigerator for up to three days.

Mandarin Orange Pineapple Cream Cake

Yield:
12 -16 servings

Ingredients

For the cake:

3 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
3/4 cup unsalted butter (1 1/2 sticks), room temperature
1 teaspoon vanilla extract
2 teaspoons orange zest (mandarin preferred)
4 large eggs, room temperature
1 1/4 cups buttermilk
11 ounce can mandarin oranges, drained thoroughly

For the pineapple coconut pastry cream:

1 cup pineapple juice
1 cup coconut milk (full fat preferred)
1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
4 large egg yolks
1 large egg
2 tablespoons unsalted butter, cold and cut into small pieces

For the pineapple whipped cream:

3 cups heavy whipping cream, cold
3 tablespoons confectioner’s sugar
3 teaspoons unflavored gelatin powder
12 ounces canned crushed pineapple, drained

For topping/coating:

coconut chips

Instructions

Make the pastry cream (earlier in the day or the day before):

Whisk pineapple juice and coconut milk in a saucepan and heat over medium until hot and steaming but not boiling. Remove from heat.
Whisk sugar, cornstarch, and salt in a small bowl and set aside.
Whisk egg yolks and egg until combined. Add the sugar mixture and whisk until light. Slowly ladle the hot milk mixture into the eggs while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium, whisking until it boils. Continue whisking vigorously for 3–4 minutes. Remove from heat and whisk in the butter a few pieces at a time.
Strain the cream into a shallow pan, press through the sieve to remove any cooked egg, spread evenly, and press plastic wrap onto the surface to prevent a skin. Chill until firm.

Make the cake:

Preheat oven to 350°F. Grease two 9″ round pans, line bottoms with parchment, and lightly spray the parchment.
Whisk flour, baking powder, baking soda, and salt together.
Cream butter and sugar until light and fluffy (3–4 minutes). Add vanilla and orange zest. Add eggs one at a time, mixing well between additions.
Alternate adding the flour mixture and buttermilk, beginning and ending with flour. When adding the last half of the buttermilk, fold in the drained mandarin oranges, then finish with the remaining flour. Mix until just combined.
Divide batter between pans and bake 30–35 minutes or until lightly golden and a toothpick shows a few moist crumbs. Cool 10–15 minutes in pans, then finish cooling on a rack.

Make the pineapple whipped cream:

Whip the cold cream with confectioner’s sugar until thick but before soft peaks form. Sprinkle gelatin over the cream, then add drained crushed pineapple and beat just until thickened. Do not overbeat.

Assemble the cake:

If necessary, level domed cakes. Cut each cake horizontally to create four layers and place the bottom layer on the serving plate.
Whisk the chilled pastry cream until spreadable. Spread half the pastry cream on the bottom layer, leaving about 1/2″ at the edge, then top with the next cake layer.
Spread a generous 1/2″ layer of pineapple whipped cream on the second layer, then add the third cake layer.
Spread the remaining pastry cream on the third layer (leaving 1/2″ at the edge), top with the final layer, and check alignment.
Cover top and sides with the remaining pineapple whipped cream, filling gaps between layers for a smooth edge. Press coconut chips onto the sides and top as desired. Refrigerate up to three days.

Notes

*Use the spoon-and-level method to measure flour to avoid a dense cake.

*Drain fruit well. If the pineapple seems wet, press it lightly in a strainer to remove excess juice.

*Coconut chips add texture and help hide the natural bumpiness of pineapple whipped cream; alternatives include shaved white chocolate or chopped macadamia nuts.

*If using non-edible flowers, place a circle of parchment between the flowers and the cake and remove flowers before slicing. If you use edible flowers, you can place them directly on the cake.

*If you worry the cake might be slightly dry, reserve some drained mandarin or pineapple syrup and brush lightly over warm cake layers before assembling.