...
Go Back
–+ servings
Homemade Coconut Pineapple Cake with cream cheese frosting, shredded coconut, and pineapple rings on a white kitchen table, shot from above

Coconut Pineapple Cake

A moist tropical cake made with fresh pineapple, shredded coconut, and a creamy frosting – the perfect slice of paradise.
Print Pin
Course: Dessert
Cuisine: American, Tropical
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill & Frosting: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices
Calories: 420kcal
Cost: $12–15

Equipment

  • 1 2 × 9-inch round cake pans
  • 1 Electric mixer or stand mixer
  • 1 Mixing bowls
  • 1 Measuring cups/spoons
  • 1 Wire cooling racks
  • 1 Offset spatula
  • 1 Fine-mesh strainer
  • 1 Sharp knife for pineapple prep

Ingredients

  • 2 ½ cups All-purpose flour
  • 1 cup Granulated sugar
  • ½ cup Brown sugar packed
  • 1 cup Butter softened
  • 3 Eggs room temperature
  • 1 cup Coconut milk full-fat
  • ½ cup Pineapple juice fresh or canned
  • 1 ½ cups Fresh pineapple chunks drained
  • 1 cup Shredded coconut sweetened or unsweetened
  • 2 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 teaspoon Vanilla extract
  • ½ teaspoon Coconut extract optional
  • 8 oz Cream cheese softened
  • 3 cups Powdered sugar for frosting
  • ½ cup Heavy cream for frosting
  • Pineapple rings for decoration

Instructions

  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extract.
  • Blend in the coconut milk and pineapple juice until smooth.
  • Fold in the dry ingredients, pineapple chunks, and shredded coconut until just combined.
  • Divide batter evenly between prepared pans and bake for 30 minutes, or until a toothpick comes out clean.
  • Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  • For the frosting: Beat cream cheese until smooth, then gradually add powdered sugar and heavy cream until fluffy.
  • Frost cooled cakes, stacking layers, and decorate with pineapple rings and extra shredded coconut if desired.

Notes

For a stronger tropical flavor, toast the shredded coconut before adding it to the batter or as a garnish.

Nutrition

Serving: 120g | Calories: 420kcal | Carbohydrates: 55g | Protein: 4g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 210mg | Potassium: 150mg | Fiber: 2g | Sugar: 38g | Vitamin A: 600IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 1.8mg