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Pineapple Coconut Cake

This Pineapple Coconut Cake is light, flavorful, and perfect for Easter gatherings. Let me know if you give it a try!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12

Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 cup unsalted butter softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple with juice
  • ¾ cup coconut milk
  • 1 cup shredded coconut

For the Frosting:

  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup coconut milk
  • ½ cup toasted shredded coconut for garnish

Instructions

Preheat the Oven & Prepare Pans

  • Preheat your oven to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients

  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream Butter & Sugars

  • In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).

Add Eggs & Vanilla

  • Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Incorporate Pineapple & Coconut

  • Mix in crushed pineapple (with juice) and coconut milk.
  • Gradually add the dry ingredients, stirring until just combined.
  • Fold in shredded coconut.

Bake the Cake

  • Divide the batter evenly between the prepared pans.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Frosting

  • Beat cream cheese and butter until smooth.
  • Gradually add powdered sugar, beating until fluffy.
  • Mix in vanilla extract and coconut milk until smooth and creamy.

Assemble the Cake

  • Spread frosting evenly over the first cake layer.
  • Place the second layer on top and frost the entire cake.
  • Sprinkle toasted shredded coconut on top for a beautiful finish.

Chill & Serve

  • For best results, chill the cake for at least 30 minutes before serving.
  • Slice and enjoy your Easter-perfect Pineapple Coconut Cake!

Notes

  • Use full-fat coconut milk for a richer texture.
  • Toast the shredded coconut for extra crunch and flavor.
  • Refrigerate the cake if making ahead—it stays fresh for up to 3 days!