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A slice of homemade pineapple coconut cake with two layers of moist yellow sponge, creamy frosting, and shredded coconut on top. Garnished with fresh pineapple wedges and a cherry, served on a ceramic plate with a soft, natural background.

Pineapple Coconut Cake

A tropical-inspired pineapple coconut cake that’s moist, flavorful, and easy to make using pantry staples. Perfect for parties, potlucks, or just a sweet escape to the islands — no plane ticket required.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Best pineapple coconut cake recipe, Easy pineapple coconut cake, Grandma's coconut pineapple cake, Mango pineapple coconut cake, Moist pineapple coconut cake recipe, Old fashioned coconut pineapple cake, Pineapple Coconut Cake, Pineapple coconut cake recipe
Prep Time: 25 minutes
Cook Time: 30 minutes
Cooling & Assembly: 45 minutes
Total Time: 1 hour 40 minutes
Servings: 12
Calories: 410kcal
Cost: $12

Equipment

  • 2 9-inch round cake pans (For baking the cake layers)
  • 1 Electric mixer (Hand or stand mixer)
  • 2–3 Large mixing bowls (For batter and frosting)
  • 1 set Measuring cups & spoons (For accurate ingredient measuring)
  • 1 Wire cooling rack (To cool cake layers after baking)
  • 1 Spatula or offset spatula (For spreading frosting)

Ingredients

The Cake Base:

  • 2 ½ cups All-purpose flour
  • 1 ¾ cups Granulated sugar
  • 3 Large eggs - Room temperature
  • ¾ cup Unsalted butter - Softened
  • 2 ½ teaspoon Baking powder
  • 1 teaspoon Vanilla extract
  • 1 cup Whole milk - Or sub with coconut milk

The Tropical Stars:

  • 1 can Crushed pineapple - Drained, reserve juice
  • 1 cup Sweetened coconut flakes
  • 1 teaspoon Coconut extract
  • ¼ cup Pineapple juice - From the drained can

The Frosting:

  • 8 oz Cream cheese - Softened
  • 2 ½ cups Powdered sugar - Adjust to taste
  • ¼–⅓ cup Heavy cream - Add slowly for texture
  • ½ cup Coconut flakes - For topping

Extra Touches:

  • 1 pinch Salt - For toasting coconut
  • ½ cup Toasted coconut - Decoration
  • Optional Fresh pineapple - Chunks for garnish

Instructions

  • Preheat oven, grease pans, drain pineapple, toast coconut flakes
  • Cream butter and sugar, add eggs and extracts
  • Alternate adding flour and milk, fold in pineapple and coconut flakes
    Bowl of pineapple coconut cake batter with pineapple chunks and coconut flakes being folded in, on a floured marble counter with eggs and flour nearby.
  • Divide batter into pans and bake until golden, then cool completely
  • Make frosting by beating cream cheese, adding powdered sugar and cream until spreadable
    Cream cheese frosting being mixed in a bowl, with cream poured from a jar and powdered sugar around the edges on a marble counter.
  • Brush layers with pineapple juice, assemble and frost the cake, decorate with coconut

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 125g | Calories: 410kcal | Carbohydrates: 48g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 210mg | Potassium: 160mg | Fiber: 2g | Sugar: 32g | Vitamin A: 580IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1.4mg