I love how this pineapple coconut cake brings together tropical flavors in the simplest way possible. The cake turns out soft, buttery, and moist, with sweet pineapple and coconut flavors in every bite. I often make this when I want an easy dessert that still feels special and homemade.
Why You’ll Love This Recipe
I enjoy this recipe because it uses simple pantry ingredients and doesn’t require complicated steps. I like that the crushed pineapple adds moisture without needing extra effort, and the coconut gives it a warm, island-style flavor. I also appreciate how versatile it is, whether I serve it plain, dusted with powdered sugar, or topped with frosting.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 can crushed pineapple with juice (20 oz)
2 cups all-purpose flour
1 cup unsalted butter (2 sticks), softened
1 1/2 cups granulated sugar
4 large eggs
1 cup shredded sweetened coconut
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
Directions
I start by preheating my oven to 350°F (175°C) and greasing a 9×13-inch baking pan. In a bowl, I whisk together the flour, baking powder, baking soda, and salt, then set it aside. In another bowl, I cream the butter and sugar until light and fluffy. I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Next, I mix in the crushed pineapple with its juice, followed by the dry ingredients, stirring just until combined. I fold in the shredded coconut and pour the batter into the prepared pan. I bake the cake for about 40–45 minutes, until a toothpick inserted in the center comes out clean. I let it cool before slicing and serving.
Servings And Timing
I usually get about 12 servings from this cake. Prep time takes around 15 minutes, and baking time is about 45 minutes, so the total time comes to roughly 1 hour including cooling.
Variations
I sometimes add chopped nuts like walnuts or pecans for extra texture. When I want more coconut flavor, I replace half of the butter with coconut oil. I also enjoy topping the cake with a cream cheese frosting or a simple pineapple glaze for added sweetness.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. When I want to reheat a slice, I warm it gently in the microwave for about 15–20 seconds.
FAQs
Can I use fresh pineapple instead of canned?
I can use fresh pineapple, but I make sure it is finely crushed and includes enough juice to keep the cake moist.
Can I make this cake ahead of time?
I often bake it a day in advance and store it covered in the refrigerator until ready to serve.
Does this cake freeze well?
I freeze individual slices wrapped tightly, and they keep well for up to 2 months.
Can I make this recipe into cupcakes?
I have made this into cupcakes by baking them for about 20–25 minutes at the same temperature.
Is sweetened or unsweetened coconut better?
I prefer sweetened coconut for more flavor, but unsweetened works if I want a less sweet cake.
Conclusion
I find this easy pineapple coconut cake perfect for gatherings, family desserts, or whenever I crave something tropical and comforting. It’s simple, flavorful, and always a hit when I serve it.
Easy Pineapple Coconut Cake is a moist, buttery dessert bursting with tropical flavor from crushed pineapple and sweetened coconut. It’s a simple, crowd-pleasing cake that’s perfect for any occasion.
Total Time:1 hour
Yield:12 servings
Ingredients
1 can crushed pineapple with juice (20 oz)
2 cups all-purpose flour
1 cup unsalted butter (2 sticks), softened
1 1/2 cups granulated sugar
4 large eggs
1 cup shredded sweetened coconut
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Mix in the crushed pineapple with juice until combined.
Gradually add the dry ingredients, mixing just until combined.
Fold in shredded coconut.
Pour batter into the prepared pan and spread evenly.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely before slicing and serving.
Notes
Add chopped walnuts or pecans for extra crunch.
Swap half the butter for coconut oil for more coconut flavor.
Top with cream cheese frosting or a pineapple glaze for added sweetness.
Make cupcakes by baking for 20–25 minutes at 350°F.
Store covered at room temperature for 2 days or refrigerated for 5 days.
