Moist Pineapple Coconut Cake Recipe

If you’re dreaming of a tropical getaway, but you’re stuck at home, why not bring the tropics to your kitchen? This moist pineapple coconut cake is a celebration of sunshine, sweetness, and soft textures — the ultimate crowd-pleaser for summer parties, family gatherings, birthdays, or just a midweek treat.

Combining the juicy tang of crushed pineapple with the sweet creaminess of coconut, this cake delivers an island flavor that’s impossible to resist. Whether you’re a fan of classic coconut cakes or new to tropical baking, this recipe will win you over from the first bite.

For another take on tropical treats, check out our no-bake creamy cheesecake on tinsuf.com – another creamy, cool favorite!

 Why You’ll Love This Recipe

What sets this pineapple coconut cake apart is its ultra-moist crumb, deep coconut flavor, and rich cream cheese frosting that ties it all together. The pineapple gives it moisture and tang, while sweetened shredded coconut adds chew and texture.

Similar to the best recipes from sites like AllRecipes, Tasty, and Simply Recipes, this cake is made entirely from scratch with accessible pantry ingredients.

 Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup crushed pineapple (well drained)
• ¾ cup buttermilk
• 1 tsp vanilla extract
• 1 cup granulated sugar
• ½ cup light brown sugar
• ½ cup unsalted butter, softened
• ¼ cup vegetable oil
• 3 large eggs
• ¾ cup sweetened shredded coconut

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 ½ cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Garnish:

• Toasted shredded coconut
• Pineapple chunks or rings
• Lime or lemon zest

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Beat butter, oil, sugars, and vanilla until fluffy. Add eggs one at a time.
4. Stir in crushed pineapple and fold in shredded coconut.
5. Add dry ingredients alternately with buttermilk until just combined.
6. Pour batter into pans and bake 28–32 minutes. Cool completely.
7. For frosting: Beat cream cheese and butter, add sugar, vanilla, and salt. Spread on cooled cakes.

 Tips & Variations

• No buttermilk? Use ¾ cup milk + 1 tsp vinegar.
• Add ¼ tsp coconut extract for extra coconut flavor.
• Use chopped walnuts or macadamia nuts for crunch.
• Try baking as a 9×13 sheet cake for a simpler format.

For more baking tricks, see Serious Eats and The Spruce Eats.

 Storage

• Room temp: 2 days covered
• Fridge: Up to 5 days in an airtight container
• Freeze: Unfrosted layers up to 2 months

 Time & Yield

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 20 minutes
• Servings: 12

 Nutrition (Estimate per serving)

• Calories: 450
• Fat: 24g
• Carbohydrates: 55g
• Sugar: 36g
• Protein: 4g

 External Inspirations

• Tasty Pineapple Cake
• AllRecipes Coconut Cake I
• EatingWell Pineapple Desserts

SEO Metadata

• Focus Keyword: moist pineapple coconut cake
• Meta Description: Discover the best moist pineapple coconut cake with cream cheese frosting — a tropical dessert perfect for summer or any occasion.