This Pineapple Coconut Cake is a tropical dream! Moist, fluffy cake layers filled with crushed pineapple, creamy coconut flavor, and topped with smooth coconut frosting. It’s perfect for summer gatherings, parties, holidays, or anytime you crave something sweet and refreshing. The pineapple adds natural sweetness and moisture, while shredded coconut gives the cake its classic island-style texture.
⏱ Prep Time
- Prep: 15 minutes
- Bake Time: 30 minutes
- Total Time: 45 minutes
- Servings: 10–12
🍳 Equipment
- Mixing bowls
- Electric mixer
- 9×13 baking pan or two 8-inch round cake pans
- Spatula
- Whisk
- Cooling rack
🧂 Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup crushed pineapple with juice
- 1 cup shredded coconut
- ½ cup vegetable oil
- 1 tsp vanilla extract
For the Coconut Frosting
- 1 (8 oz) package cream cheese, softened
- ½ cup butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp coconut milk (or regular milk)
- ½ cup shredded coconut (for topping)
📝 Ingredient Notes
- Crushed pineapple with juice: Do not drain — the juice makes the cake extra moist.
- Shredded coconut: Sweetened or unsweetened both work.
- Coconut milk: Adds richer coconut flavor, but regular milk is okay.
- Oil: Makes the cake softer and moist compared to butter.
🧑🍳 Instructions
1. Make the Cake Batter
- Preheat oven to 350°F (175°C).
- Grease a 9×13 pan or round cake pans.
- In a bowl, mix flour, sugar, baking soda, and salt.
- Add eggs, pineapple (with juice), shredded coconut, oil, and vanilla.
- Mix until fully combined—don’t overmix.
2. Bake the Cake
- Pour batter into prepared pan.
- Bake 28–32 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
3. Make the Coconut Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar gradually.
- Mix in vanilla and coconut milk.
- Spread frosting over the completely cooled cake.
- Sprinkle shredded coconut on top.
4. Serve
Slice and enjoy chilled or at room temperature!
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🍽 Nutrition (per slice)
Approximate:
- Calories: 420
- Protein: 4g
- Fat: 20g
- Carbs: 55g
- Fiber: 2g
💡 Tips
- Chill the cake before serving — it enhances the tropical flavor.
- Add ½ cup chopped pecans or walnuts for crunch.
- For extra coconut flavor, add ½ tsp coconut extract to the batter.
- Store in the fridge for up to 4 days.
🔄 Variations
- Pineapple Coconut Poke Cake: Poke holes after baking and pour coconut cream on top before frosting.
- Pineapple Coconut Layer Cake: Bake in two round pans and frost as a layer cake.
- Pineapple Coconut Sheet Cake: Perfect for parties and gatherings.
- Pineapple Upside-Down Twist: Add pineapple rings and cherries at the bottom before baking.
