Pineapple Coconut Cake
Prep time
Cook time
Total time
A great tropical cake with pineapple and coconut, topped with pineapple cream cheese frosting perfect for that luau and pina colada flavor.
Recipe type: Dessert, Cake
Cuisine: American
Serves: 8 servings
  • 1 cup granulated sugar
  • 2 large eggs
  • 1-1/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 cup milk
  • 1/4 cup pineapple juice
  • 1/4 cup butter, melted and cooled
  • 1 tablespoon oil, I use avocado oil
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1/2 cup sweetened shredded coconut
  • 2 teaspoons cornstarch or powdered sugar (to allow the coconut to be separated and dry a bit to not sink while baking cake)
pineapple frosting
  • 2 tablespoons butter, room temperature
  • 1 oz cream cheese, room temperature
  • 1 tablespoon heavy cream or milk
  • 1-2 tablespoons pineapple juice
  • 1 1/2 cups powdered sugar
  1. Preheat oven to 350°
  2. Prepare an 8" round cake pan with a baking spray or shortening and flour. Add cake leveling strip to bake a smooth flat cake.
  3. Ina. medium bowl whip sugar and eggs until fluffy.
  4. Add in flour, baking powder then pour in the milk and pineapple juice and mix well.
  5. Add in the butter, oil, and vanilla along with coconut extract.
  6. Stir the coconut with cornstarch or powdered sugar and then stir into the cake.
  7. Pour batter into the cake pan.
  8. Bake at 350° for 30 minutes or until a toothpick comes out clean.
  9. Allow the cake to cool for 10 minutes, then turn out the cake onto a cooling rack.
  10. Make the frosting by beating the butter and cream cheese until fluffy.
  11. Add in the heavy cream and pineapple juice and then add the powdered sugar, mix on low to combine, then whip on high until fluffy.
  12. Spread the frosting over the cooled cake and serve.
  13. Store cake in the fridge, but allow it to come to room temperature for the best flavor.
Recipe by Created by Diane at