Moist Pineapple Coconut Cake Recipe

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Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 can (20 oz) crushed pineapple in juice (do not drain)
  • 1 cup sweetened shredded coconut

For the Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a large mixing bowl, combine flour, sugar, eggs, baking soda, salt, vanilla, and crushed pineapple (with juice). Mix until well combined.
  3. Stir in the shredded coconut until evenly distributed.
  4. Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  5. While the cake cools, prepare the frosting: Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract; mix until fluffy.
  6. Spread frosting over the completely cooled cake.
  7. Sprinkle with shredded coconut on top for garnish.
  8. Slice and enjoy this moist, tropical dessert!

If you like, I can also give you a no-mixer, one-bowl version of this recipe so it’s even simpler. Would you like me to make that version?

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