Moist Pineapple Coconut Cake Recipe

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 in juice (do not drain)
  • 1 cup sweetened shredded coconut
  • ½ cup chopped pecans or walnuts (optional)

For the Frosting (Cream Cheese Style):

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3 ½ cups powdered sugar
  • 1 tsp vanilla extract
  • ¼ cup shredded coconut (for topping, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
  3. Add the eggs, vanilla extract, and undrained crushed pineapple. Stir until well combined.
  4. Fold in shredded coconut and optional nuts, mixing just until combined.
  5. Pour batter into prepared pan and spread evenly.
  6. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake cools completely, prepare the frosting:
    • Beat cream cheese and butter until smooth.
    • Gradually add powdered sugar and vanilla; beat until fluffy.
  8. Frost the cooled cake and sprinkle with additional shredded coconut on top if desired.
  9. Slice, serve, and enjoy your moist, tropical delight!

Let me know if you’d like a version without eggs or sugar substitutes!

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