Here’s a simple, moist, tropical Pineapple Coconut Cake recipe you can make from scratch (or with a cake-mix shortcut). Let me know if you want dairy-free, gluten-free, or frosting alternatives!
🍍 Coconut Pineapple Cake (From-Scratch)
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple with juice
- 1 cup shredded sweetened coconut
- ½ cup oil (vegetable or coconut oil)
For the topping (optional glaze)
- ½ cup butter
- ¾ cup sugar
- ⅔ cup evaporated milk (or regular milk)
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans or walnuts (optional)
- 1 tsp vanilla
🥣 Directions
1. Make the cake
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking pan.
- In a large bowl, whisk flour, sugar, baking soda, and salt.
- Add eggs, vanilla, oil, and the entire can of crushed pineapple with juice.
- Stir until just combined; fold in the shredded coconut.
- Pour into the prepared pan and bake 35–40 minutes, or until golden and a toothpick comes out clean.
2. Make the glaze (optional but amazing!)
- In a saucepan over medium heat, melt butter.
- Add sugar and milk; bring to a gentle boil for about 3 minutes.
- Stir in coconut, nuts, and vanilla.
- Pour the warm glaze over the warm cake.
✨ Tips
- For extra tropical flavor: add ½ tsp coconut extract to the batter.
- For a lighter cake: substitute ½ the oil with applesauce.
- For a layer cake: bake in two 8-inch rounds and frost with cream cheese frosting.
