If you love tropical flavors, this Easy Pineapple Coconut Cake is a must-try. Bursting with the sweetness of pineapple and the richness of coconut, this cake delivers a moist, fluffy texture with every bite. Whether you’re making it for a casual family dessert or a special occasion, this recipe is simple enough for beginners yet impressive enough to wow guests.
What makes this cake stand out is its balance of flavors. The crushed pineapple adds natural sweetness and moisture, while the shredded coconut provides a subtle chewiness. A touch of coconut extract enhances the tropical essence, making each slice a treat to savor.
This recipe is designed for convenience—no complicated steps or rare ingredients. You can use canned pineapple and coconut milk for an easy pantry-friendly version, or go the extra mile with fresh pineapple and homemade coconut cream. Either way, this cake comes together effortlessly and is sure to be a crowd-pleaser.
Ready to bake? Let’s explore why this pineapple coconut cake is worth making and how you can create the perfect tropical dessert at home.
Easy Pineapple Coconut Cake With Cake Mix Recipe
Ingredients
For the Cake:
- 2 ½ cups 310g all-purpose flour
- 1 ½ cups 300g granulated sugar
- 1 teaspoon baking soda
- 1 cup 240ml coconut milk
- ½ cup 120ml vegetable oil
- 3 large eggs
For the Frosting :
- 8 oz 225g cream cheese, softened contrast.
- ½ cup 115g unsalted butter, softened
- 2 cups 240g powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract
- ¼ cup 25g toasted coconut
Instructions
- Mix the Dry Ingredients
- Prepare the Wet Ingredients
- Combine the Ingredient
- Bake the Cak
- Make the Frosting (Optional)
- Assemble the Cake
Table of Contents
Key Benefits for Easy Pineapple Coconut Cake
This Easy Pineapple Coconut Cake is more than just a delicious dessert—it comes with several benefits that make it a go-to recipe for any occasion. From its irresistible flavor to its effortless preparation, here’s why this cake deserves a place in your kitchen.
1. Simple and Beginner-Friendly
Even if you’re new to baking, this recipe is easy to follow. With basic pantry ingredients and straightforward steps, you can create a bakery-quality cake without complicated techniques. No special equipment is needed—just a mixing bowl, a whisk, and an oven.
2. Incredibly Moist and Flavorful
Thanks to the crushed pineapple and coconut milk, this cake has a soft, tender crumb that stays moist for days. The combination of sweet pineapple juice and creamy coconut infuses the cake with a rich, tropical taste that’s both refreshing and indulgent.
3. Versatile and Customizable
This recipe allows for plenty of variations. Want a more decadent version? Add a layer of cream cheese frosting. Prefer a healthier option? Use whole wheat flour and natural sweeteners. You can also switch between canned or fresh pineapple, sweetened or unsweetened coconut, and even mix in nuts or chocolate chips for extra texture.
4. Perfect for Any Occasion
Whether you’re making a weeknight dessert, a birthday cake, or a holiday treat, this cake is always a hit. It pairs beautifully with tea, coffee, or fresh fruit, making it a great addition to brunch tables or potlucks.
5. Make-Ahead and Freezer-Friendly
This cake stores well, making it a convenient option for meal prep. It can be made a day ahead and stays fresh at room temperature. If you need to store it longer, simply freeze individual slices and thaw them whenever a craving strikes.
With all these benefits, it’s easy to see why this pineapple coconut cake is a favorite. Now, let’s look at the ingredients you’ll need to make it.
Ingredients
To make this Easy Pineapple Coconut Cake, you’ll need a combination of basic baking ingredients along with key tropical elements that bring out the rich pineapple and coconut flavors.
For the Cake:
- 2 ½ cups (310g) all-purpose flour – Provides structure and stability.
- 1 ½ cups (300g) granulated sugar – Balances the tartness of the pineapple.
- 1 teaspoon baking soda – Helps the cake rise and creates a light texture.
- ½ teaspoon salt – Enhances flavor and balances sweetness.
- 1 cup (240ml) coconut milk – Adds moisture and a creamy coconut taste.
- ½ cup (120ml) vegetable oil – Keeps the cake soft and moist.
- 3 large eggs – Helps bind the ingredients and adds richness.
- 1 teaspoon vanilla extract – Complements the tropical flavors.
- ½ teaspoon coconut extract – Enhances the coconut aroma.
- 1 cup (225g) crushed pineapple, with juice – Adds natural sweetness and moisture.
- ¾ cup (75g) shredded coconut (sweetened or unsweetened) – Gives texture and boosts coconut flavor.
For the Frosting (Optional but Recommended):
- 8 oz (225g) cream cheese, softened – Adds a rich, tangy contrast to the cake.
- ½ cup (115g) unsalted butter, softened – Makes the frosting smooth and creamy.
- 2 cups (240g) powdered sugar – Sweetens and thickens the frosting.
- 1 teaspoon vanilla extract – Enhances the flavor.
- ¼ teaspoon coconut extract – Adds a light coconut essence.
- ¼ cup (25g) toasted coconut (for garnish) – Adds crunch and enhances presentation.
These ingredients work together to create a moist, flavorful cake with a perfect balance of sweetness and tropical taste. Now, let’s move on to the step-by-step instructions to bring this delicious cake to life.
Instructions
Follow these step-by-step instructions to make a moist and flavorful Pineapple Coconut Cake with ease.
Step 1: Prepare the Oven and Cake Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch cake pan (or two 9-inch round pans) with butter or nonstick spray. Lightly dust with flour or line with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
Step 3: Prepare the Wet Ingredients
- In a separate bowl, whisk the eggs and sugar until smooth.
- Add the vegetable oil, coconut milk, vanilla extract, and coconut extract. Stir until well combined.
Step 4: Combine the Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix—this keeps the cake light and tender.
- Fold in the crushed pineapple (with juice) and shredded coconut until evenly distributed in the batter.
Step 5: Bake the Cake
- Pour the batter into the prepared cake pan(s) and spread evenly.
- Bake for 30-35 minutes (for a 9×13-inch cake) or 25-30 minutes (for round pans), or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Frosting (Optional)
- In a mixing bowl, beat the cream cheese and butter on medium speed until smooth and creamy.
- Gradually add the powdered sugar, mixing well after each addition.
- Stir in the vanilla and coconut extracts until the frosting is fluffy and spreadable.
Step 7: Assemble the Cake
- Once the cake has cooled completely, spread the frosting evenly over the top (and sides, if using round layers).
- Sprinkle with toasted coconut for extra flavor and texture.
Your Pineapple Coconut Cake is now ready to enjoy! Next, let’s explore some pro tips and variations to customize this recipe even further.
Can I use pineapple chunks instead of crushed pineapple?
Yes, you can use pineapple chunks instead of crushed pineapple in this recipe. However, keep in mind that pineapple chunks will add a bit more texture and bite to the cake compared to the smooth consistency of crushed pineapple. If you choose to use chunks, you may want to lightly chop them into smaller pieces to ensure even distribution throughout the batter. Additionally, be sure to reserve some of the pineapple juice from the chunks and add it to the batter to maintain the cake’s moisture. The flavor will still be just as delicious, but with a slightly different texture!
Pro Tips and Variations
Enhance your Pineapple Coconut Cake with these expert tips and creative variations to customize flavor, texture, and presentation.
Pro Tips for the Perfect Cake
- Use Room Temperature Ingredients – Allow eggs, coconut milk, and cream cheese to sit at room temperature for 15-20 minutes before using. This ensures even mixing and a smooth batter.
- Do Not Overmix the Batter – Stir just until the ingredients are combined to maintain a soft and tender crumb. Overmixing can make the cake dense.
- Drain Pineapple Lightly – While some moisture from the crushed pineapple is necessary for a moist cake, excessive liquid can make the batter too wet. Lightly drain, but don’t press out all the juice.
- Test for Doneness Correctly – Insert a toothpick into the center of the cake. If it comes out clean or with a few dry crumbs, the cake is done.
- Toast the Coconut for More Flavor – Toasting the shredded coconut before adding it to the batter or as a topping enhances its nutty flavor and adds crunch.
- Cool the Cake Before Frosting – Let the cake cool completely on a wire rack to prevent the frosting from melting or becoming runny.
Delicious Variations
- Pineapple Coconut Layer Cake – Divide the batter into two 9-inch round cake pans and bake for a stunning layered presentation. Frost between the layers for an extra indulgent treat.
- Tropical Nutty Crunch – Add ½ cup chopped toasted pecans or macadamia nuts to the batter for a nutty contrast.
- Pineapple Coconut Bundt Cake – Bake in a Bundt pan for a beautiful, sliceable cake. Grease the pan well to prevent sticking.
- Coconut Cream Drizzle – Instead of frosting, drizzle a mixture of coconut cream and powdered sugar over the cooled cake for a lighter alternative.
- Dairy-Free Version – Substitute the butter with coconut oil and use a dairy-free cream cheese alternative for the frosting.
- Extra Moist Variation – Replace half the vegetable oil with melted butter for a richer texture.
These tips and variations allow you to customize the cake to your preference, whether you enjoy it with a classic frosting, a light glaze, or added texture.
Serving Suggestions
A Pineapple Coconut Cake pairs wonderfully with various accompaniments that enhance its tropical flavors. Here are the best ways to serve this delicious dessert:
Best Ways to Serve
- Chilled for a Refreshing Treat – Refrigerate the cake for a few hours before serving for a cool and refreshing bite, perfect for warm weather.
- With a Scoop of Ice Cream – Serve alongside vanilla, coconut, or pineapple ice cream for an extra indulgent experience.
- Drizzled with Caramel or Honey – A light drizzle of homemade caramel sauce or honey can add a rich depth of sweetness.
- Garnished with Fresh Fruit – Top the cake with pineapple slices, toasted coconut flakes, or fresh berries for added freshness and texture.
- With a Dollop of Whipped Cream – A scoop of lightly sweetened whipped cream or coconut whipped cream adds a fluffy contrast to the moist cake.
Occasions to Enjoy This Cake
- Celebrations and Gatherings – This cake is perfect for birthdays, family dinners, or holiday parties.
- Brunch or Afternoon Treat – Serve a slice with coffee, tea, or fresh coconut water for a delightful mid-day snack.
- Easter or Summer Dessert – Its tropical flavors make it an ideal choice for spring and summer occasions.
This cake is versatile and easy to pair with other desserts or beverages, making it a crowd-pleasing option for any event.
The Easy Pineapple Coconut Cake is a delightful and simple dessert that brings together the tropical flavors of pineapple and coconut in a moist, flavorful cake. Its easy preparation, combined with the option for variations, makes it an ideal choice for both beginner bakers and seasoned pros. Whether you serve it for a special occasion or enjoy it as a casual treat, this cake is sure to impress anyone who takes a bite.
The combination of sweet pineapple, rich coconut, and the soft, fluffy cake base creates a dessert that’s both satisfying and refreshing. With a variety of ways to customize and serve it, you can easily make it your own.
Try this recipe for your next gathering, and you’ll have a tropical dessert that’s both delicious and memorable!
Now, let’s move on to some commonly asked questions about making this cake.
FAQs
Here are answers to some frequently asked questions about making this Pineapple Coconut Cake.
Can I use fresh pineapple?
Yes, you can use fresh pineapple in this recipe. However, be sure to finely chop or crush the pineapple to mimic the texture of canned pineapple. Additionally, reserve the juice from the fresh pineapple to add moisture to the cake batter. Fresh pineapple can give the cake a more vibrant, natural flavor.
What makes a cake sticky?
A cake can become sticky for several reasons, including too much moisture in the batter (from ingredients like pineapple juice) or if it’s undercooked. To avoid a sticky cake, ensure that the cake is baked fully (test with a toothpick) and allow it to cool completely before frosting. If the cake is too wet, you can adjust by reducing the amount of pineapple juice used.
Does this cake need refrigeration?
Yes, it’s recommended to store this cake in the refrigerator, especially if you’ve used cream cheese frosting. The cake will stay fresh for up to 3-4 days when refrigerated. Be sure to cover it with plastic wrap or store it in an airtight container to maintain its moisture.
How do you keep nuts crispy in a cake?
To keep nuts crispy in a cake, toast them before adding them to the batter. Toasting enhances their flavor and helps retain their crunch, even when baked in the cake. You can toast the nuts in a dry pan over medium heat for 5-7 minutes or in the oven at 350°F (175°C) for about 8-10 minutes. Let them cool before adding them to the batter.
What type of coconut should I use?
For the best results, use unsweetened shredded coconut for the cake batter. If you’re using it as a topping, you can opt for toasted coconut for added flavor and texture. Avoid using sweetened coconut flakes for the cake, as it can make the cake overly sweet.
How do you crack a coconut easily?
To crack a coconut, first, drain the water by piercing the “eyes” (the three dark spots) with a sharp object, such as a screwdriver or knife. Once drained, place the coconut in a preheated 350°F (175°C) oven for about 10 minutes to loosen the shell. Then, use a hammer or the back of a cleaver to crack it open along the natural seams. Be cautious when handling the coconut to avoid injury.