Easy Pineapple Coconut Cake

This Easy Pineapple Coconut Cake is simply bursting with tropical flavors. Now, tropical desserts, have long held a special place in our hearts. Tangy pineapple and delicate sweet coconut are a great example of tropical charm.

Imagine a cake that has the spirit of a tropical getaway yet is effortless to make. Well, our Easy Pineapple Coconut Cake recipe promises to be a crowd-pleaser and a source of endless satisfaction.

So, roll up your sleeves, preheat your oven, and let’s create the perfect Easy Pineapple Coconut Cake!

Easy Pineapple Coconut Cake: A Slice of History

The Easy Pineapple Coconut Cake, a true tropical delight, boasts a rich history that traces its origins to various corners of the world. While there’s no single birthplace for this mouthwatering creation, its roots can be found in several cultures and traditions.

One of the earliest references to a cake featuring the combination of pineapple and coconut can be found in Caribbean cuisine. The Caribbean Islands have long embraced them as staples in their culinary repertoire. It’s believed that the Easy Pineapple Coconut Cake was born out of the fusion of indigenous Caribbean ingredients with influences from colonial settlers, including Europeans and African immigrants.

In Hawaii, the Pineapple Coconut Cake takes on a special significance. The pineapple, often referred to as the “king of fruits,” became an iconic symbol of the Hawaiian Islands. This cake came to be associated with hospitality and was often served to guests as a warm welcome to the islands. Throughout the years, this cake has made its way to various corners of the world, each region adding its unique twist.

Gathering Your Tools and Ingredients

Before embarking on your Pineapple Coconut Cake adventure, it’s crucial to ensure your kitchen is well-equipped. Here’s a handy list of the tools and ingredients you’ll need:

  • Two 9-inch Round Cake Pans: You’ll need two cake pans to bake the layers. Ensure they’re well-greased and lined with parchment paper for easy removal.
  • One 9×13 Cake Pan: Just grease your pan.
  • Electric Mixer: A hand or stand mixer will make the process of blending the cake batter much easier.
  • Mixing Bowls: Have a few mixing bowls in various sizes for combining ingredients.
  • Measuring Cups and Spoons: You’ll need both dry and liquid measuring cups and a set of measuring spoons.
  • Rubber Spatula: Useful for scraping down the sides of bowls and folding in ingredients.
  • Cooling Racks: You’ll need these to cool the cake layers once they’re out of the oven.


For the Cake

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter, softened (1 stick)
  • 1 teaspoon pure vanilla extract
  • 1 cup milk
  • 1/2 coconut
  • 8 ounces (1 cup) Juice from drained pineapple

For the Cream Cheese Frosting

  • 1 package cream cheese
  • 1 stick butter (1/2 cup)
  • 4 cup powdered sugar
  • 1 teaspoon pure vanilla extract

Optional Garnish

  • Additional shredded coconut for decorating the cake
  • Fresh pineapple slices or maraschino cherries for a tropical touch

With these tools and ingredients at your disposal, you’re well-prepared to embark on the journey of creating a delectable Pineapple Coconut Cake. For even more magic try starting off with a box mix like this Pineapple Coconut Cake recipe.

The Art of Preparing the Easy Pineapple Coconut Cake

  • Begin by preheating your oven to 350°F (175°C).
  • Grease two 9-inch round cake pans or line the bottoms with parchment paper for easy removal.
  • In a mixing bowl, combine 2 cups of all-purpose flour, and all dry ingredients. Whisk them together to mix well.
  • In a separate bowl, cream 1/2 cup of softened butter and 1 1/2 cups of sugar until light and fluffy.
  • Add 3 large eggs one at a time, mixing well after each addition.
  • Stir in 1 teaspoon of pure vanilla extract.
  • Gradually add the dry ingredients to the butter and egg mixture, alternating with 1 cup of milk. Mix until just combined.
  • Gently fold in 1 cup of well-drained crushed pineapple. Be careful not to overmix this makes the cake dense.
  • Divide the cake batter evenly between the prepared pans. Or add all to a 9×13 casserole diah.
  • Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean. Do not overbake.
  • Once the cakes are out of the oven, let them cool in the pans for about 10 minutes before transferring to cooling racks .
  • While the cakes are cooling, you can prepare the frosting.
  • In a large bowl, beat cream until it begins to thicken.
  • Add 1 cup confectioners’ sugar; beat until stiff peaks form.

Tips and Tricks

  • Use room temperature ingredients for the cake batter, as it ensures better incorporation and a lighter texture.
  • Do not overmix the batter; gently fold in the pineapple to avoid a tough cake.
  • The cake is best when it’s moist, so watch closely and avoid overbaking.

Common Mistakes to Avoid

  • Overmixing the batter can lead to a dense cake.
  • Baking for too long results in a dry cake.
  • There needs to be more cooling time to prevent the frosting from melting or sliding off the cake.

With these steps, tips, and precautions in mind, you’re on the path to creating a Pineapple Coconut Cake that’s sure to captivate your taste buds and those of your lucky guests.

layered pineapple coconut cake on a white saucer

The Magic of Pineapple and Coconut

The Pineapple Coconut Cake is a delightful dance of flavors and textures. Pineapple, with its tangy and citrusy notes, introduces a bright and refreshing kick to each bite of the cake. It adds a zesty, tropical punch that awakens the taste buds. Coconut, on the other hand, offers a warm, nutty, and creamy sweetness that complements the pineapple’s vibrancy. It brings a soothing, comforting element to the cake.

Decorating Your Easy Pineapple Coconut Cake

  • Coconut Frosting: The simplest and most traditional way to decorate this cake is by generously spreading the coconut frosting over the top and sides. You can create decorative swirls or patterns on the frosting for a classic look.
  • Fresh Pineapple Slices: For an elegant and tropical touch, adorn the cake with slices of fresh pineapple. The vibrant yellow hue of pineapple provides a lovely contrast to the white frosting.
  • Maraschino Cherries: A maraschino cherry on top of each cake slice not only adds a pop of color but also brings a touch of sweetness and visual appeal.
  • Toasted Coconut Flakes: Sprinkle toasted coconut flakes around the edges or on top of the cake. Toasted coconut not only adds a delightful crunch but also a rich, golden-brown hue that complements the cake’s tropical theme.

Serving Suggestions for the Pineapple Coconut Cake

  • Casual Family Gatherings: For relaxed family get-togethers, serve slices of Pineapple Coconut Cake on individual plates. Pair it with a dollop of vanilla ice cream or a drizzle of warm caramel sauce for a comforting treat that satisfies everyone’s sweet tooth.
  • Beach Picnics: Take a slice of paradise to the beach. Wrap individual slices in parchment paper or serve them in portable containers. The cake’s tropical flavors make it a fantastic choice for seaside picnics, complemented by a cool fruit salad or freshly squeezed citrus juice.
  • Tropical Luau Parties: Embrace the cake’s Hawaiian influence by serving it at a luau-themed party. Decorate with tropical flowers and fresh pineapple garnishes. Consider offering tropical cocktails or mocktails on the side to enhance the island vibes.
layered slice of easy pineapple coconut cake on a aqua plate

The Perfect Pairing

To enhance the delightful experience of savoring Pineapple Coconut Cake, consider these perfect pairings that complement its tropical flavors:

  • Piña Colada Cocktail: This coconut and pineapple-infused cocktail perfectly mirrors the cake’s flavors.
  • Fresh Fruit Salad: Balance the sweetness of the cake with a refreshing bowl of fresh fruit salad.
  • Coconut Sorbet: Elevate the coconut factor with a scoop of coconut sorbet. It’s creamy, dairy-free goodness.
  • Iced Coffee or Cold Brew: For a caffeine kick, pair your Pineapple Coconut Cake with a chilled coffee beverage.
  • Tropical Fruit Smoothie: Blend up a tropical fruit smoothie with pineapple, coconut milk, and a hint of banana.
  • Hibiscus or Ginger Tea: The warm, spicy notes of ginger tea provide a pleasant contrast to the cake’s tropical flavors.

Whichever you choose, you’ll find that these accompaniments enhance the overall experience of enjoying your Pineapple Coconut Cake.

Storing and Preserving the Easy Pineapple Coconut Cake

  • Refrigeration: If you need to wait to serve the cake, store it in the refrigerator. Cover it with plastic wrap or place it in an airtight container to prevent moisture loss and maintain its moisture.
  • Freezing: For longer storage, you can freeze the cake. Wrap it in multiple layers of plastic wrap and aluminum foil to prevent freezer burn. Label it with the date for reference. The cake can be frozen for up to 2-3 months.
  • Thawing: When you’re ready to enjoy the frozen cake, transfer it to the refrigerator for a gradual thaw. This prevents condensation from forming on the cake’s surface. Allow it to thaw for several hours or overnight.
  • Serve Fresh: To experience the cake at its best, consume it within 2-3 days if stored in the refrigerator. If frozen, the cake can be enjoyed within 2-3 months without a significant loss of quality.

Proper storage ensures that your Easy Pineapple Coconut Cake retains its moisture, flavor, and overall deliciousness.


We have explored the enchanting world of Easy Pineapple Coconut Cake, a dessert that embodies the magic of tropical flavors. From its historical roots to the delightful interplay of pineapple and coconut, we’ve discovered that this cake is a slice of paradise on a plate.

This easy-to-follow recipe, adorned with decorating possibilities and variations for different dietary preferences, invites you to embark on a delicious adventure.

The combination of bright pineapple and soothing coconut creates a balance of flavors and textures that’s nothing short of magical.

Now, I encourage you to try your hand at baking this tropical masterpiece in your own home.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you think!

Happy cooking and bon appétit!

coconut pineapple cake in a pan

Pineapple Coconut Cake

This cake is moist, elegant, fresh, and easy to make. It can be beautifully layered or cooked in a 9×13 pan. Delicious and beautiful for any occasion.
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 20 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12


  • 1 9×13 pan
  • 2 8 inch round cake pans


Dry Ingredients

  • 2 cups All purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 4 large eggs separate yolks and whites
  • 1 12 oz can crushed pineapples drain juice for cake and save pineapple for icing
  • 11/2 cup sugar, divided 1/2 cup to be used in egg whites
  • 1/2 cup butter melted
  • 1 cup milk
  • 1/2 cup shredded coconut
  • 1 tsp vanilla extract

Egg Whites

  • 4 egg whites
  • 1/2 cup sugar

Cream Cheese Frosting

  • 8 ounce cream cheese, softened
  • 4 cups confectioners sugar
  • 1 stick butter, melted (1/2 cup)
  • 1 teaspoon vanilla


  • 2 cups sweetened shredded coconut


  • Preheat oven to 350°.
  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes.
  • Drain pineapple, reserving 1 cup juice. Set aside for cake batter.

Dry Ingredients

  • In a mixing bowl, whisk together dry ingredients.

Wet Ingredients

  • In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup of the sugar, beating on high speed until thick and lemon colored.
  • Beat in butter and the cup of drained pineapple juice, milk and vanilla.

With Clean Beaters

  • Beat egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high until stiff peaks form.
  • FOLD this by hand into the cake batter.
  • Transfer to one 9 x 13 pan or two greased and floured 9-in. round baking pans.
  • Bake the 9-inch cakes for 18-22 minutes or until toothpick comes out clean.
    Bake the 9 x 13 cake for 35-40 minutes or until toothpick comes out clean.
    Cool 10 minutes before removing from pans to wire racks to cool completely.

Cream Cheese Frosting

  • Beat cream cheese, butter, vanilla until smooth.
  • Add powdered sugar little at a time.
  • Fold drained pineapple into the cream cheese frosting.
  • Spread on cooled cake.


Nutrition Estimate
Nutrition Information: Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 460Total Fat: 25gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 84mgSodium: 218mgCarbohydrates: 54gFiber: 2gSugar: 33gProtein: 5g
Keyword cake, pineapple coconut cake

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