grilled cake and pineapple, with toasted coconut

This dessert is one of those fun, unexpected treats that feels a little fancy but is actually so simple to pull together. Grilled cake and pineapple, with toasted coconut!

The magic really happens on the grill. As the pineapple heats up, its natural sugars caramelize, creating that irresistible golden edge and deeper, richer flavor.

At the same time, the cake gets lightly toasted, giving it just enough crispness on the outside while staying soft and airy inside.

It’s that contrast of textures that makes every bite so good. You get the warm, slightly crisp cake, the juicy grilled pineapple, and that creamy drizzle tying it all together. Then the toasted coconut adds just the right amount of crunch and a nutty, tropical finish that really takes it over the top.

This is the kind of dessert that’s perfect after a summer cookout when the grill is still hot, and you want something quick, impressive, and a little different.

It’s playful, a little nostalgic with that cherry on top, and full of bright, sunny flavors.

Honestly, it feels like a vacation dessert you didn’t have to travel for.

Grilled cake…

I loved the toasted taste and the crispy edges, and so I piled on grilled pineapple and this easy and wonderful sauce, oh, and then it was topped off with toasted coconut and a cherry.

Really, you can’t go wrong with a cherry on top, can you?

If you’re looking for a dessert that feels a little extra without any extra effort, this is it.

Sweet, toasty, a little tropical, and completely irresistible, these grilled cake and pineapple bites are guaranteed to disappear fast. So go ahead, make a batch… and maybe don’t plan on leftovers.

Pineapple Recipes

• Tropical Smoothie
• Coconut chicken with Pineapple Guacamole
• Pineapple Jam
• Pineapple Cookies

Coconut Recipes

• Coconut Lime Scones,
• Coconut Banana Cake
•  Coconut Cut-Out Cookies
• Raspberry Coconut Scones 

You’ll find my tips on toasting coconut here.

The “sauce” reminds me of a cheesecake-ish filling. It’s great on other fruit as well. You can add vanilla extract to it, or another extract that you prefer.

This would be great with lemon extract and would go wonderfully with a Lemon Cake. 

And don’t miss this other great toasted coconut pineapple recipe for Luau Cupcakes if you feel like baking!

No need to bake, you can pick up an angel food cake or lemon cake at the grocery store, and whip up this whole recipe pretty quickly!

Feel free to double the sauce, you’ll want to dip all types of fruit in it!

Sweet Cream Cheese Fruit Dip

The sauce is what puts this over the top! So simple, 3 ingredients, and you’ll wonder…

Where has this been all my life?

It’s a mixture of cream cheese, marshmallow fluff, and vanilla extract. Whip it all together and drizzle it over the grilled cake, dip fruit into it, and use it as a frosting. Add some milk or cream if you’d like the dip to be thinner, for more of a light drizzle.

This recipe works with Angel food cake or any vanilla cake.

Need another fun, simple cake idea, check out this one in chocolate.

Print Recipe

4.75 from 4 votes

grilled cake and pineapple, with toasted coconut

This dessert is one of those fun, unexpected treats that feels a little fancy but is actually so simple to pull together. The magic really happens on the grill.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Dessert

Cuisine: American

Keyword: cake, fruit, sauce

Author: Diane Schmidt - createdbydiane.com

Ingredients

• 4 oz cream cheese room temperature
• 3 oz marshmallow fluff
• 1/2 teaspoon vanilla extract add any flavor extract (lemon, almond, cherry)
• 1 whole Angel Food Cake or pound cake
• 1 fresh pineapple cut into spears
• 1 cup toasted coconut
• 10-12 Maraschino Cherries drain and blot with a paper towel

Instructions

• Mix room temperature cream cheese with marshmallow fluff and vanilla until smooth and creamy. Place this into a piping bag.
• Toast coconut in pan on medium-low heat until golden.
• Slice Angel Food Cake into 1 1/2 inch-2 inch slices.
• Preheat grill to 350 degrees.
• Place pineapple on grill for 10 minutes turning so all sides get heated evenly.
• Place Angel Food Pieces on Grill the last 4 minutes while you are grilling the pineapple, turning each minute to toast each side. They will then all be done about the same time.
• Place the cake on the serving plate with a drizzle of the sauce then add the pineapple and another drizzle of sauce, top with toasted coconut and a cherry.