Moist Pineapple Coconut Cake Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1 cup crushed pineapple (with juice)
  • ½ cup vegetable oil
  • ½ cup buttermilk (or regular milk with 1 tsp vinegar)
  • 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 garnish)
  • Pineapple tidbits (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs, then add crushed pineapple (with juice), oil, buttermilk, and vanilla. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in shredded coconut and nuts (if using).
  5. Pour the batter into the prepared pan(s) and smooth the top.
  6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool completely in the pan before frosting.
  8. For the frosting, beat the cream cheese and butter together until creamy. Add powdered sugar and vanilla and beat until smooth and fluffy.
  9. Frost the cooled cake and sprinkle with extra shredded coconut and pineapple tidbits if desired.
  10. Slice, serve, and enjoy!

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