Pineapple Coconut Cake

Why I Keep Coming Back to This Recipe

It was a sun-drenched spring afternoon when my grandma first offered me a slice of this cake—moist, golden, and almost glowing with tropical sweetness. She had just returned from visiting my aunt in the Caribbean, and the cake smelled like sandy beaches and warm ocean breezes. Biting into that tender crumb, speckled with juicy pineapple and flecks of coconut, I felt like I was on vacation in my own kitchen. Ever since, I’ve chased that exact fluffy texture and subtle tang, tweaking every test bake until this version stole my heart—and kept stealing my family’s taste buds.

Quick Ingredient Snapshot

• Crushed Pineapple: Brings natural sweetness and moisture—no need for extra sugar.
• Shredded Coconut: Adds chewy texture and a hint of island paradise.
• All-Purpose Flour: Gives structure—yet yields a soft, cloud-like crumb.
• Oil + Eggs: Keeps the cake tender and rich without heaviness.
• Vanilla & Lime Zest: Elevate the tropical flavor and keep it bright.

Why You’ll Love This Recipe

This cake is a dream for busy folks—you toss most things in one bowl, pop it in the oven, and suddenly your home smells like you’ve been baking all day. It’s just sweet enough that picky kids ask for seconds, and the texture hits that perfect spot: tender crumb with little pockets of pineapple juice that burst open in your mouth.

Compared to my Easy Almond Flour Cake, which is light and nutty, this pineapple coconut version leans softer and feels more tropical. I reach for the almond cake when I want cozy comfort, but this one? It brightens the soul like a beach breeze.

If you’re gluten-free, just swap in a 1-to-1 GF flour blend—make sure it contains xanthan gum, or add a pinch yourself. That combo keeps everything together. Want to make it vegan? Swap the eggs with flax “eggs,” and use coconut oil—though the crumb will be a bit denser and more fudge-like, it’s still irresistible.

Let’s Talk Ingredients

Crushed Pineapple: Make sure to drain it really well—too much juice makes it soggy. I usually pop it in a fine mesh strainer for 10 minutes so it’s juicy but not drippy.
Shredded Coconut: Freshly toasted coconut from the grocery store tastes divine here—it’s aromatic and slightly nutty. You can use unsweetened or sweetened, depending on how sweet you like it.
All-Purpose Flour: Measure by spooning it into the cup and leveling it off—this cake gets dense if you’re heavy-handed.
Oil + Eggs: Oil keeps it soft even days later; stick with neutral-flavored oils like canola, vegetable, or light olive oil.
Vanilla Extract & Lime Zest: Pure vanilla is non-negotiable for full flavor. If you like a citrusy pop, grated lime zest hits the spot without overpowering.

How to Make Pineapple Coconut Cake

Prepping the Ingredients

Start by draining that pineapple—pop it in a sieve over a bowl or sink. Meanwhile, preheat your oven and get your pan ready: grease it well and line the bottom with parchment to make flipping easy. In one medium bowl, whisk together flour, baking powder, a pinch of salt, and a little baking soda to keep everything light. In your mixing bowl, beat eggs with oil and vanilla until blended, then stir in the coconut and pineapple so they coat nicely.

Assembling & Baking

Gently fold the dry mix into the wet—don’t overmix, or you’ll lose fluffiness. That little streak of flour? No biggie—the cake sets beautifully. Pour it into your pan, smooth the top with a spatula, and let it bake until it’s golden and a toothpick comes out clean, maybe with a few moist crumbs. It smells like sunshine minutes before it’s ready.

Final Touches & Garnish

Once it’s cool, release it from the pan and let it rest on a wire rack. Top with a light dusting of powdered sugar or a thin glaze made from pineapple juice and cream cheese for a tangy finish. Want texture? Scatter a few toasted coconut flakes or lime slices over the top just before serving.

Recipe Don’ts

• Don’t overdrain the pineapple—some juicy sweetness is the magic.
• Don’t beat the batter too much—it only needs gentle folding.
• Don’t skip the resting time after baking—it firms up and slices beautifully.
• Don’t frost it when it’s hot—the glaze will melt off. Give it at least 30 mins to cool.

Variations You’ll Love

• Dairy-free: Use almond milk in the glaze and coconut oil in place of butter.
• Keto twist: Swap coconut sugar for a granular monk fruit blend and almond flour for half the AP flour—texture shifts, but flavor stays bright.
• Add-ins: Try a handful of macadamia nuts for crunch, or stir in diced mango with the pineapple in summer.
• Cultural spin: Add a sprinkle of toasted cardamom or nutmeg for an Indo-Caribbean vibe.

Expert Tips, Swaps & Storage Advice

This cake stays soft for days when stored in an airtight container at room temperature. Freeze a slice wrapped tightly in plastic for up to 2 months—thaw on the counter, then pop in a warm oven (150 °C/300 °F) for 5 minutes to refresh. Want to prep ahead? Mix dry and wet ingredients separately in zip-top bags and combine in the bowl when ready—no measuring, no fuss. To revive slightly stale slices, microwave for 10 seconds with a dab of butter or margarine.

If using cream cheese frosting, refrigerate leftovers within 2 hours for food safety (USDA).

What to Serve This With

Serve a slice with a scoop of coconut ice cream for a dessert that’s basically summertime in a bowl. For breakfast, top with Greek yogurt and mango salsa and sit on the porch with coffee. It also pairs beautifully with a chilled glass of sparkling lemonade for spring brunches or baby showers—bright, festive, and irresistibly shareable.

Common Questions

Can I make this pineapple coconut cake ahead of time?

Absolutely! In fact, the flavor deepens overnight. I usually bake it the day before a brunch or picnic, let it cool completely, then wrap it snugly in plastic wrap. Store it at room temp or in the fridge if your kitchen runs warm. Just bring it back to room temperature before serving for the best texture.

Can I use fresh pineapple instead of canned?

Yes, and it’s delicious—but you’ll want to chop it finely and make sure it’s well-drained. Fresh pineapple can be juicier and slightly more acidic, so I like to taste it before using. If it’s super tart, consider adding an extra teaspoon of sugar to balance things out.

How do I toast shredded coconut for topping?

Spread it in a single layer on a baking sheet and bake at 325°F (160°C) for about 5–7 minutes, stirring once or twice. Watch it like a hawk—it goes from golden to burnt quickly. Once it smells nutty and turns light brown, pull it out and let it cool. It adds the best little crunch on top.