If you’re dreaming of a dessert that transports you to a tropical paradise, Pineapple Coconut Cake is the perfect choice. This delightful cake combines the sweet tanginess of pineapple with the creamy richness of coconut, resulting in a moist, flavorful treat that’s ideal for birthdays, summer gatherings, or just to satisfy a sweet craving.
In this post, we’ll show you how to make a delicious pineapple coconut cake, tips for enhancing its flavor, and creative decoration ideas.
Table of Contents
Why You’ll Love Pineapple Coconut Cake
The combination of pineapple and coconut brings together bright, fruity flavors with a creamy texture that’s hard to resist. Here’s why this cake is a favorite:
Moist texture thanks to crushed pineapple
Natural sweetness with tropical flair
Pairs perfectly with cream cheese or coconut frosting
Ideal for both casual and special occasions
Ingredients Overview
For the Cake:
1¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup crushed pineapple (with juice)
½ cup coconut milk (or regular milk)
¾ cup shredded sweetened coconut
For the Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3½ cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons coconut milk
½ cup shredded coconut (for garnish)
Optional: Pineapple slices or chunks for topping
How to Make Pineapple Coconut Cake
Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by vanilla extract. Stir in crushed pineapple (with juice) and coconut milk. Gradually fold in the dry ingredients, then gently stir in shredded coconut.
Bake
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Mix in vanilla extract and coconut milk until the frosting reaches a spreadable consistency.
Assemble and Decorate
Place one cake layer on a serving plate and spread a generous layer of frosting. Add the second layer and frost the top and sides of the cake. Garnish with shredded coconut and optional pineapple chunks or slices on top.
Tips for the Best Pineapple Coconut Cake
Use crushed pineapple with juice for extra moisture and flavor
Toast the shredded coconut for a nutty, crunchy garnish
Ensure the cakes are completely cool before frosting to avoid melting
For an extra flavor boost, add a splash of rum extract to the batter or frosting
Variations to Try
Make it a sheet cake for easy serving at gatherings
Turn it into pineapple coconut cupcakes for individual portions
Add a layer of pineapple jam or preserves between the cake layers
Use coconut cream frosting instead of cream cheese for a different texture
Pineapple coconut cake is a tropical dessert dream—sweet, moist, and bursting with fruity flavors. Whether you’re baking it for a summer celebration or a cozy family dessert, this cake is sure to impress and satisfy.
