Pineapple Coconut Cake

Introduction

Pineapple Coconut Cake is a tropical-inspired dessert that brings sunshine to your table with every bite. This cake is incredibly moist, soft, and packed with sweet pineapple flavor, balanced perfectly by the rich nuttiness of coconut. It’s the kind of cake that feels light and refreshing while still being indulgent enough to satisfy any dessert lover.

The magic of this cake lies in its texture and flavor combination. Crushed pineapple adds natural sweetness and moisture, while shredded coconut brings a delicate chew and tropical aroma. Finished with a creamy frosting, this cake is perfect for celebrations, potlucks, holidays, birthdays, or anytime you want a dessert that stands out from classic chocolate or vanilla cakes.

Whether you grew up with pineapple coconut desserts or you’re discovering this flavor combo for the first time, Pineapple Coconut Cake is a timeless favorite that never goes out of style. It’s easy to make, beautiful to serve, and always a crowd-pleaser.

Ingredients
For the Cake

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

½ cup brown sugar

½ cup unsalted butter, softened

½ cup vegetable oil

3 large eggs, room temperature

1 teaspoon vanilla extract

1 cup crushed pineapple, drained slightly (reserve juice)

½ cup pineapple juice (from can or fresh)

1 cup shredded sweetened coconut

For the Frosting

8 oz cream cheese, softened

½ cup unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

Optional Topping

Toasted coconut flakes

Pineapple chunks or slices

Preparation
Step 1: Prepare the Oven and Pans

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking dish. Line the bottoms with parchment paper for easy release.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter, Oil, and Sugars

In a large mixing bowl, beat the butter, oil, granulated sugar, and brown sugar together until light and fluffy. This combination ensures a moist cake with a tender crumb.

Step 4: Add Eggs and Flavoring

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.

Step 5: Combine Wet and Dry Ingredients

Add the dry ingredients to the wet mixture in two additions, alternating with the pineapple juice. Mix just until combined. Gently fold in the crushed pineapple and shredded coconut.

Variation

Pineapple Coconut Sheet Cake: Bake in a 9×13 pan and frost directly.

Pineapple Coconut Bundt Cake: Bake in a bundt pan and drizzle with glaze instead of frosting.

Toasted Coconut Version: Toast coconut before folding into batter.

Lime Pineapple Coconut Cake: Add lime zest for a citrus twist.

Pineapple Coconut Cupcakes: Bake as cupcakes for parties.

Cooking Note

Do not overmix the batter after adding the flour. Overmixing can make the cake dense. Also, lightly draining the pineapple is important—too much liquid can affect the cake’s structure.

Serving Suggestions

Serve Pineapple Coconut Cake chilled or at room temperature. It pairs wonderfully with coffee, iced tea, or tropical drinks. Garnish with toasted coconut and pineapple slices for a bakery-style presentation.

Tips

Use crushed pineapple, not chunks, for even moisture.

Toast coconut for deeper flavor and texture.

Let the cake cool completely before frosting.

Store covered to keep the cake moist.

This cake tastes even better the next day.

Prep Time

20 minutes

Cooking Time

30–35 minutes

Total Time

55 minutes

Nutritional Information (Approximate per slice)

Calories: 410

Protein: 5 g

Sodium: 240 mg

FAQs

Can I use fresh pineapple instead of canned?
Yes, finely crush it and drain excess juice before using.

Can this cake be made ahead of time?
Absolutely. Bake the cake layers a day ahead and frost before serving.

Does this cake need refrigeration?
Yes, if frosted with cream cheese frosting, refrigerate leftovers.

Can I freeze Pineapple Coconut Cake?
Yes, freeze unfrosted layers for up to 2 months.

Can I make it dairy-free?
Use dairy-free butter and cream cheese alternatives.

Conclusion

Pineapple Coconut Cake is the perfect tropical dessert—moist, flavorful, and beautifully balanced. With sweet pineapple, rich coconut, and creamy frosting, it delivers vacation-style flavor in every slice. Easy to prepare and stunning to serve, this cake is guaranteed to brighten any occasion and become a favorite in your recipe collection. 🍍🥥🍰

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