Moist Pineapple Coconut Cake Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 cup crushed pineapple (with juice)
  • ½ cup vegetable oil
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 1 cup shredded sweetened coconut
  • ½ cup chopped pecans or walnuts (optional)

For the Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • ½ cup shredded coconut (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 8-inch round pans.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
  3. Add eggs, crushed pineapple (with juice), oil, and vanilla extract. Mix until just combined.
  4. Fold in shredded coconut and nuts (if using).
  5. Pour the batter into the prepared pan(s) and spread evenly.
  6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
  7. For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract; beat until fluffy.
  8. Spread frosting evenly over the cooled cake. Sprinkle extra shredded coconut on top.
  9. Slice, serve, and enjoy!

Would you like me to make a version without nuts or with a glaze instead of cream cheese frosting? 🌴✨

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