I can never resist this Pineapple Coconut Cake, with its sunny pineapple sweetness, fluffy crumb, and dreamy coconut finish. One slice looks simple, but it has the kind of flavor that makes everyone ask what your secret is.
I’m obsessed with this Pineapple Coconut Cake because it tastes bold, juicy, and ridiculously lush without trying too hard. The crushed pineapple keeps every bite bright and tangy, while sweetened shredded coconut brings that chewy little edge I can’t stop thinking about.
I love how the cake feels rich but not heavy, with frosting that makes the whole thing feel extra without turning it into a sugar bomb. And the texture.
Soft, moist, a little tropical, a little messy in the best way. I make this when I want dessert that gets people quiet.
Then they go back for more.
Ingredients
- Flour gives the cake structure, so it slices nicely without feeling heavy.
- Sugar keeps it sweet, soft, and honestly pretty hard to stop eating.
- Eggs help everything hold together and give the crumb a little richness.
- Vegetable oil makes this cake super moist, even the next day.
- Crushed pineapple brings juicy sweetness and that sunny, tropical vibe.
- Coconut milk adds creamy coconut flavor without making things too intense.
- Sour cream keeps the texture tender, soft, and bakery-style.
- Vanilla rounds out the sweetness and makes the whole cake smell amazing.
- Shredded coconut adds chewy little bites and extra tropical flavor.
- Cream cheese gives the frosting tang, so it’s not just pure sugar.
- Butter makes the frosting smooth, rich, and totally lick-the-spoon worthy.
- Powdered sugar sweetens and thickens the frosting into that fluffy finish.
- Plus, pineapple juice thins the frosting while sneaking in more fruity flavor.
- Basically, toasted coconut on top brings crunch and makes it look fancy.
Ingredient Quantities
- 2 1/2 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 3 large eggs
- 1 cup vegetable oil
- 1 cup crushed pineapple, undrained
- 1/2 cup full fat coconut milk
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut, plus 1 cup for topping
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 to 2 tablespoons reserved pineapple juice or milk for thinning frosting
- Optional: toasted shredded coconut for garnish
How to Make this
1. Preheat oven to 350 F. Grease and flour two 9 inch round cake pans or line with parchment.
2. Whisk together 2 1/2 cups all purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, and 1 teaspoon fine salt in a large bowl.
3. In a separate bowl beat 3 large eggs with 1 cup vegetable oil, 1 teaspoon vanilla extract, 1/2 cup full fat coconut milk, and 1/2 cup sour cream until smooth.
4. Stir 1 cup crushed pineapple, undrained, into the wet mixture.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in 1 cup sweetened shredded coconut.
6. Divide batter evenly between prepared pans and smooth the tops. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then remove to wire racks to cool completely.
7. For the frosting, beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until creamy. Gradually add 4 cups sifted powdered sugar and beat until smooth.
8. If frosting is too thick, thin with 1 to 2 tablespoons reserved pineapple juice or milk until spreadable.
9. Assemble cake by placing one layer on a serving plate, spread a portion of frosting, top with second layer, then frost top and sides. Press remaining 1 cup shredded coconut onto the sides and top.
10. Garnish with optional toasted shredded coconut if desired. Chill briefly to set before slicing and serving.
Equipment Needed
1. Two 9 inch round cake pans (or parchment to line them)
2. Mixing bowls (one large for dry, one medium for wet)
3. Electric mixer or hand mixer
4. Whisk and rubber spatula
5. Dry and liquid measuring cups plus measuring spoons
6. Wire cooling rack
7. Offset spatula or butter knife for spreading frosting
8. Baking sheet or small skillet for toasting coconut and a toothpick for doneness checks
FAQ
The BEST Pineapple Coconut Cake Recipe Substitutions and Variations
- All purpose flour: substitute with cake flour (use 2 1/4 cups cake flour for 2 1/2 cups AP) or with whole wheat pastry flour (use cup for cup for a slightly heartier texture)
- Vegetable oil: substitute with melted unsalted butter (equal volume) for richer flavor or light-tasting coconut oil (equal volume) for a subtle coconut note
- Sour cream: substitute with plain Greek yogurt (use equal volume) or buttermilk (replace 1 to 1, reduce other liquid slightly if batter seems loose)
- Cream cheese (for frosting): substitute with mascarpone (equal weight) for a creamier, less tangy frosting or with full fat ricotta, blended smooth (use equal weight) for a lighter texture
Pro Tips
1. Bring eggs, cream cheese and butter to room temperature before you start. They blend so much more smoothly that your batter will be silkier and the frosting will be lump free and easy to spread.
2. Save the pineapple juice and taste it. Use a tablespoon or two to loosen the frosting for spreading, and if the cake batter feels heavy after mixing, drain a little of the pineapple liquid from the crushed fruit to avoid a gummy crumb.
3. Fold gently and don’t overmix. Once the dry and wet ingredients are combined, stop. Overworking the batter develops gluten and yields a tougher cake instead of tender, light layers.
4. Toast some of the shredded coconut for the top and keep the rest untoasted inside the cake for contrast. Toasted coconut adds deep nutty flavor and a better visual finish, while the untoasted bits inside give chew and moisture.
The BEST Pineapple Coconut Cake Recipe
I can never resist this Pineapple Coconut Cake, with its sunny pineapple sweetness, fluffy crumb, and dreamy coconut finish. One slice looks simple, but it has the kind of flavor that makes everyone ask what your secret is.
12
servings
787
kcal
Equipment: 1. Two 9 inch round cake pans (or parchment to line them)
2. Mixing bowls (one large for dry, one medium for wet)
3. Electric mixer or hand mixer
4. Whisk and rubber spatula
5. Dry and liquid measuring cups plus measuring spoons
6. Wire cooling rack
7. Offset spatula or butter knife for spreading frosting
8. Baking sheet or small skillet for toasting coconut and a toothpick for doneness checks
Ingredients
-
2 1/2 cups all purpose flour
-
2 cups granulated sugar
-
1 teaspoon baking soda
-
1 1/2 teaspoons baking powder
-
1 teaspoon fine salt
-
3 large eggs
-
1 cup vegetable oil
-
1 cup crushed pineapple, undrained
-
1/2 cup full fat coconut milk
-
1/2 cup sour cream
-
1 teaspoon vanilla extract
-
1 cup sweetened shredded coconut, plus 1 cup for topping
-
8 ounces cream cheese, softened
-
1/2 cup unsalted butter, softened
-
4 cups powdered sugar, sifted
-
1 to 2 tablespoons reserved pineapple juice or milk for thinning frosting
-
Optional: toasted shredded coconut for garnish
Directions
- Preheat oven to 350 F. Grease and flour two 9 inch round cake pans or line with parchment.
- Whisk together 2 1/2 cups all purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, and 1 teaspoon fine salt in a large bowl.
- In a separate bowl beat 3 large eggs with 1 cup vegetable oil, 1 teaspoon vanilla extract, 1/2 cup full fat coconut milk, and 1/2 cup sour cream until smooth.
- Stir 1 cup crushed pineapple, undrained, into the wet mixture.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in 1 cup sweetened shredded coconut.
- Divide batter evenly between prepared pans and smooth the tops. Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then remove to wire racks to cool completely.
- For the frosting, beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until creamy. Gradually add 4 cups sifted powdered sugar and beat until smooth.
- If frosting is too thick, thin with 1 to 2 tablespoons reserved pineapple juice or milk until spreadable.
- Assemble cake by placing one layer on a serving plate, spread a portion of frosting, top with second layer, then frost top and sides. Press remaining 1 cup shredded coconut onto the sides and top.
- Garnish with optional toasted shredded coconut if desired. Chill briefly to set before slicing and serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 237g
- Total number of serves: 12
- Calories: 787kcal
- Fat: 42.1g
- Saturated Fat: 14.3g
- Trans Fat: 0.17g
- Polyunsaturated: 5g
- Monounsaturated: 11.7g
- Cholesterol: 93mg
- Sodium: 276mg
- Potassium: 167mg
- Carbohydrates: 105g
- Fiber: 2.5g
- Sugar: 84.1g
- Protein: 6.4g
- Vitamin A: 188IU
- Vitamin C: 9.8mg
- Calcium: 41mg
- Iron: 1.6mg
