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–+ servings
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

5 from 1 vote
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.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling & Assembly 45 minutes
Total Time 1 hour 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

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

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)

Method
 

  1. Preheat oven, grease pans, drain pineapple, toast coconut flakes
  2. Cream butter and sugar, add eggs and extracts
  3. 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.
  4. Divide batter into pans and bake until golden, then cool completely
  5. 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.
  6. Brush layers with pineapple juice, assemble and frost the cake, decorate with coconut

Nutrition

Serving: 125gCalories: 410kcalCarbohydrates: 48gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 75mgSodium: 210mgPotassium: 160mgFiber: 2gSugar: 32gVitamin A: 580IUVitamin C: 3mgCalcium: 80mgIron: 1.4mg

Notes

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

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