Pineapple Coconut Cake

Nothing says tropical quite like the sweet combination of pineapple and coconut, and this cake captures that flavor perfectly. Every bite is soft, moist, and bursting with tropical goodness that feels like a mini getaway. It’s the kind of dessert that makes you want to close your eyes and imagine a sunny beach with a gentle breeze.

This easy coconut cake is perfect for any occasion, whether it’s a family gathering, a birthday, or just a weekend treat. The pineapple adds a natural sweetness and juiciness, while the coconut gives it a lovely texture and subtle nutty flavor. It’s a pairing that’s classic but always feels special.

What makes this recipe even better is how simple it is to prepare. With just a few basic ingredients, you can whip up a moist pineapple coconut cake that looks and tastes like it came from a bakery. Even if you don’t consider yourself a baking pro, the steps are straightforward, and the results are consistently delicious.

Tropical desserts like this one are a fun way to bring some sunshine into your kitchen, no matter the season. The combination of pineapple and coconut is light, refreshing, and indulgent all at once, making it a dessert that everyone will reach for again and again.

Why You’ll Love It

• Bursting with tropical flavor: Every bite combines juicy pineapple and sweet coconut, making it feel like a mini vacation in dessert form.
• Super moist and tender: The pineapple keeps the cake soft and perfectly moist, so it never feels dry or heavy.
• Simple to make: This easy pineapple coconut cake doesn’t require fancy techniques or complicated ingredients—any home baker can nail it.
• Perfect for any occasion: Whether it’s a casual family dinner, a birthday party, or a picnic, this cake always impresses.
• Versatile dessert: You can enjoy it on its own, with a dollop of whipped cream, or even paired with tropical fruit for an extra-special touch.

Ingredient List

For the Cake:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup coconut milk
• 1 cup crushed pineapple, drained
• ½ cup shredded sweetened coconut

For the Frosting:

• 1 cup unsalted butter, softened
• 3–4 cups powdered sugar
• ¼ cup coconut milk
• 1 tsp vanilla extract
• ½ cup shredded sweetened coconut, for topping

Ingredient Notes

• I always use fresh, crushed pineapple for the best flavor—it makes this cake extra juicy.
• Don’t skip the coconut milk! It keeps the cake moist and adds that signature tropical touch.
• Shredded sweetened coconut really gives the frosting and cake texture and flavor—it’s a must.
• Using unsalted butter lets you control the sweetness and balances the tropical flavors perfectly.
• For the coconut milk, I like the full-fat version—it adds richness without being heavy.

Kitchen Equipment Needed

• Mixing bowls (2–3): For combining wet and dry ingredients separately—I love using glass bowls so I can see everything clearly.
• Electric mixer or hand mixer: Makes beating butter and sugar super easy and ensures a fluffy cake.
• Measuring cups and spoons: Accurate measurements are key for a perfectly moist pineapple coconut cake.
• Spatula: Great for folding in pineapple and coconut without deflating the batter.
• 9×13-inch baking pan: Perfect size for this cake; I always line mine with parchment for easy removal.
• Cooling rack: Helps the cake cool evenly so the frosting doesn’t melt.
• Whisk: Useful for smoothing out the frosting and keeping it lump-free.

Instructions

Step 1: Prep Your Oven and Pan

• Preheat your oven to 350°F (175°C).
• Grease a 9×13-inch baking pan with butter or nonstick spray, then line it with parchment paper for easy cake removal.
• Pro Tip: Make sure your oven is fully preheated before baking so the cake rises evenly.

Step 2: Mix Dry Ingredients

• In a medium bowl, whisk together 2 cups all-purpose flour, 1 ½ tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
• Set aside.
• Pro Tip: Sifting the flour helps avoid clumps and makes your cake extra light.

Step 3: Cream Butter and Sugar

• In a large mixing bowl, beat ½ cup softened butter with 1 cup sugar until light and fluffy (about 2–3 minutes).
• Add 3 eggs, one at a time, beating well after each addition.
• Mix in 1 tsp vanilla extract.
• Pro Tip: Scrape down the sides of the bowl to ensure everything is evenly combined.

Step 4: Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the butter mixture, alternating with ½ cup coconut milk. Start and end with the dry ingredients.
• Fold in 1 cup drained crushed pineapple and ½ cup shredded sweetened coconut using a spatula.
• Pro Tip: Fold gently to keep the batter airy and prevent a dense cake.

Step 5: Bake the Cake

• Pour the batter evenly into the prepared pan and smooth the top with a spatula.
• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Step 6: Make the Frosting

• In a large bowl, beat 1 cup softened butter until creamy.
• Gradually add 3–4 cups powdered sugar, ¼ cup coconut milk, and 1 tsp vanilla extract. Beat until smooth and fluffy.
• Pro Tip: If the frosting is too thick, add a little more coconut milk, one teaspoon at a time, until it spreads easily.

Step 7: Frost and Top the Cake

• Once the cake is completely cooled, spread the frosting evenly over the top.
• Sprinkle ½ cup shredded sweetened coconut over the frosting for extra texture and flavor.
• Slice, serve, and enjoy!

Tips and Tricks for Success

• Make sure your pineapple is well-drained—too much liquid can make the cake soggy.
• Use room temperature butter and eggs for a smoother, more even batter.
• Don’t overmix once you add the dry ingredients; it keeps the cake light and tender.
• Let the cake cool completely before frosting to prevent melting.
• Toast the shredded coconut lightly for a nutty flavor and extra crunch.

Ingredient Substitutions and Variations

• Swap coconut milk with regular milk or almond milk if you want a lighter option.
• Use crushed pineapple in juice instead of drained for a slightly sweeter, juicier cake.
• Replace sweetened shredded coconut with unsweetened for less sugar.
• Add a handful of chopped macadamia nuts or pecans for crunch.
• Drizzle a little pineapple juice over the cooled cake before frosting for extra moisture.

Serving Suggestions

• I love serving this moist pineapple coconut cake with a scoop of vanilla ice cream—it complements the tropical flavors perfectly.
• Pair it with a hot cup of coffee or chai for a cozy afternoon treat.
• Top each slice with fresh pineapple chunks or toasted coconut for an extra pop of flavor.
• Serve it at brunch alongside fresh fruit and a light yogurt parfait—it makes the table feel festive and tropical.
• Drizzle a little pineapple glaze over the top for an indulgent, glossy finish that everyone will love.

Storage and Reheating Instructions

• Store the cake in an airtight container at room temperature for up to 3 days.
• Keep in the refrigerator for up to 5 days; let it sit at room temperature for 15–20 minutes before serving.
• You can freeze slices individually wrapped in plastic wrap for up to 2 months—thaw overnight in the fridge.
• To refresh slightly, warm slices in the microwave for 10–15 seconds before serving.
• Keep the frosting separate if storing long-term to maintain its creamy texture.

Frequently Asked Questions

Can I use canned pineapple instead of fresh?

Yes! Just make sure to drain it well so the cake doesn’t get too wet. Crushed pineapple in juice works best for a sweet, moist result.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The texture may be slightly different but still delicious.

How long will this cake stay moist?

When stored properly in an airtight container, the cake stays moist for up to 3–5 days at room temperature or in the fridge.

Can I make this cake ahead of time?

Yes! You can bake it a day or two in advance and frost it right before serving. For longer storage, freeze the unfrosted cake.

Can I use a different frosting?

Definitely! Cream cheese frosting pairs wonderfully with pineapple coconut flavors if you prefer a tangy twist.

Can I add nuts or other mix-ins?

Yes, toasted macadamia nuts, pecans, or even white chocolate chips are great additions for texture and flavor.

Did you try this recipe? Let me know in the comments how it turned out!