Pineapple Coconut Cake is the kind of dessert that instantly transports you to a sunny kitchen filled with warm, sweet aromas and nostalgic comfort. With its ultra-moist crumb, bursts of juicy pineapple, and a rich coconut-pecan icing that soaks into the cake while it’s still warm, this recipe delivers pure indulgence in every bite. The sweetness is balanced, the texture is irresistible, and the flavors feel both tropical and classic at the same time.
This cake is a perfect example of easy dessert recipes that feel special without being complicated. Made with simple pantry staples and no fancy equipment, it’s ideal for home bakers who love affordable meals and simple family recipes that always impress. Whether you’re baking for a potluck, holiday gathering, church supper, or just craving a comforting homemade dessert, this Pineapple Coconut Cake is guaranteed to disappear fast.
Why You’ll Love This Recipe
• Easy dessert recipe with no mixer required
• Ultra-moist cake thanks to crushed pineapple
• Budget-friendly ingredients you can find anywhere
• Family comfort food perfect for gatherings and holidays
• Beginner-friendly baking with foolproof results
• Rich coconut pecan topping that soaks into the cake
Ingredient Breakdown
Crushed Pineapple with Juice – Adds natural sweetness, moisture, and bright tropical flavor, making this cake incredibly soft without extra liquid.
Eggs – Provide structure and richness, helping the cake bake evenly.
Vegetable Oil – Keeps the cake moist for days, making it perfect for make-ahead desserts.
Granulated Sugar – Sweetens the cake and balances the tanginess of pineapple.
Brown Sugar – Adds depth, moisture, and a subtle caramel note.
All-Purpose Flour – The base structure of the cake, giving it stability while staying tender.
Baking Soda – Reacts with the pineapple’s acidity to create a light, fluffy texture.
Salt – Enhances flavor and balances sweetness.
Evaporated Milk – Creates a rich, creamy base for the icing without being overly heavy.
Unsalted Butter – Adds richness and smoothness to the coconut icing.
Sugar – Sweetens the icing and helps it thicken into a luscious topping.
Shredded Coconut – Provides texture and bold coconut flavor that defines the cake.
Pecans – Add crunch and nutty depth, complementing the sweetness perfectly.
Vanilla Extract – Rounds out flavors and enhances the overall richness.
Salt (for icing) – Prevents the topping from tasting overly sweet.
Pro Tips
Use crushed pineapple with juice—do not drain it, as the liquid is essential for moisture.
Do not overmix the batter to keep the cake light and tender.
Toast the pecans before adding them to the icing for deeper flavor.
Pour the icing over the cake while both are warm so it absorbs properly.
Let the cake cool before slicing to allow the topping to set.
Ingredient Swaps or Variations
Swap pecans for walnuts if preferred.
Use unsweetened coconut to reduce overall sweetness.
Replace vegetable oil with melted coconut oil for extra coconut flavor.
Make it gluten-free by using a 1:1 gluten-free flour blend.
Add a pinch of cinnamon for a subtle warm spice note.
Serving Suggestions
Serve Pineapple Coconut Cake slightly warm for the ultimate comfort food experience. It pairs beautifully with coffee, tea, or a cold glass of milk. For gatherings, cut into generous squares and serve on a dessert tray alongside other easy party food ideas. It’s also wonderful topped with a small scoop of vanilla ice cream for an extra indulgent dessert.
Make Ahead + Storage Tips
This cake is perfect for meal prep desserts and actually tastes better the next day. Store it covered at room temperature for up to 2 days or refrigerate for up to 5 days. To freeze, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving. The cake stays moist and flavorful even after freezing, making it one of the best freezer-friendly desserts.
Cultural and Comfort Food Roots
Pineapple Coconut Cake is inspired by classic American comfort food desserts, often found at Southern gatherings, church potlucks, and family celebrations. The combination of pineapple, coconut, and pecans reflects a long tradition of simple, affordable desserts that rely on pantry staples and bold flavors rather than complicated techniques. This cake honors that tradition while remaining timeless and crowd-pleasing.
Frequently Asked Questions
Can I make Pineapple Coconut Cake ahead of time?
Yes, this cake is ideal for making ahead and tastes even better the next day.
How should I store leftovers?
Cover tightly and store at room temperature for short-term storage or refrigerate for longer freshness.
Can I make this recipe healthier?
You can reduce the sugar slightly or use unsweetened coconut, though this is meant to be a rich comfort dessert.
What substitutions work for allergies?
Use nut-free toppings if needed and gluten-free flour for gluten sensitivity.
Can I bake this in a different pan?
Yes, you can use two 9-inch round pans, adjusting baking time slightly.
Pineapple Coconut Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix the crushed pineapple with juice, eggs, oil, granulated sugar, and brown sugar until well combined.
- Add the flour, baking soda, and salt. Stir just until incorporated, being careful not to overmix.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the icing. In a saucepan over medium heat, combine the evaporated milk, butter, and sugar. Stir until the butter melts and the mixture begins to simmer.
- Add the shredded coconut, toasted pecans, vanilla extract, and salt. Simmer gently for 5–7 minutes, stirring often, until thickened.
- Pour the warm icing evenly over the cake as soon as it comes out of the oven.
- Allow the cake to cool before slicing. Serve warm or at room temperature.
