This Pineapple Coconut Cake is incredibly moist, soft, and bursting with tropical flavor. Sweet crushed pineapple keeps the cake tender, while shredded coconut adds a delightful texture. Finished with a rich cream cheese frosting and toasted coconut, this cake is perfect for birthdays, holidays, potlucks, or any special occasion.
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Cooling Time: 1 hour
Total Time: 2 hours
Servings: 12
Ingredients
For the Cake
- 2½ cups (315 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon coconut extract (optional)
- 1 cup (240 ml) whole milk
- 1 cup (225 g) well-drained crushed pineapple
- 1 cup (85 g) sweetened shredded coconut
For the Cream Cheese Frosting
- 8 ounces (226 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2–3 tablespoons pineapple juice (optional, for a lighter consistency)
Garnish
- 1 cup toasted shredded coconut
- Pineapple tidbits or fresh pineapple slices
- Maraschino cherries (optional)
- Fresh mint leaves (optional)
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Rubber spatula
- Cooling rack
- Offset spatula or butter knife
Instructions
Step 1: Prepare the Oven
- Preheat the oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar for 3–4 minutes until light and fluffy.
Step 4: Add the Eggs
Beat in the eggs, one at a time, mixing well after each addition.
Stir in:
- Vanilla extract
- Coconut extract (if using)
Step 5: Combine the Batter
Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients.
Mix just until combined.
Fold in:
- Well-drained crushed pineapple
- Shredded coconut
Do not overmix.
Step 6: Bake
Divide the batter evenly between the prepared pans.
Bake for 35–40 minutes, or until:
- A toothpick inserted in the center comes out clean.
- The tops spring back lightly when touched.
Step 7: Cool
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Make the Cream Cheese Frosting
Beat together:
- Cream cheese
- Butter
until smooth and creamy.
Gradually add the powdered sugar.
Mix in:
- Vanilla extract
- Pineapple juice (if needed) for a spreadable consistency.
Beat until light and fluffy.
Assemble the Cake
- Place one cake layer on a serving plate.
- Spread a generous layer of frosting over the top.
- Add the second cake layer.
- Frost the top and sides of the cake evenly.
- Press toasted coconut onto the sides and sprinkle over the top.
- Decorate with pineapple pieces, cherries, and mint if desired.
Serving Suggestions
Serve with:
- Fresh tropical fruit
- Vanilla ice cream
- Whipped cream
- Iced tea or coffee
- Coconut milk latte
Storage
Refrigerator
Store covered in the refrigerator for up to 5 days.
Freezer
Wrap unfrosted cake layers tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting.
Tips for the Best Cake
- Drain the crushed pineapple well to prevent a soggy cake.
- Use room-temperature butter, eggs, and cream cheese for a smooth batter and frosting.
- Toast the coconut in a dry skillet or oven until lightly golden for extra flavor.
- Avoid overmixing the batter to keep the cake soft and fluffy.
- Chill the frosted cake for 20–30 minutes before slicing for cleaner cuts.
Delicious Variations
Pineapple Coconut Bundt Cake
Bake the batter in a greased Bundt pan for 45–55 minutes and finish with a pineapple glaze.
Tropical Layer Cake
Add sliced bananas or diced mango between the cake layers.
Pineapple Coconut Cupcakes
Divide the batter into lined muffin cups and bake at 350°F (175°C) for 18–22 minutes.
Toasted Coconut Cake
Double the toasted coconut topping for extra crunch and flavor.
Approximate Nutrition (Per Serving)
- Calories: 560
- Protein: 6 g
- Carbohydrates: 67 g
- Fat: 30 g
- Saturated Fat: 19 g
- Fiber: 2 g
- Sugar: 48 g
- Sodium: 260 mg
Nutrition values are approximate and may vary depending on the ingredients used.