Home » Cake & Cupcake Recipes » Coconut Pineapple Cake

Coconut Pineapple Cake

Recipe Level: Easy Recipes

This coconut pineapple cake is a tropical delight! It's bursting with flavours of coconut, pineapple and lime. Not to mention it has a soft, moist crumb. It's topped with a lime cream cheese icing, that adds a zesty, sweet bite.  

Baked by Alie Romano

Professional Baker and Recipe Developer

* For best results, read the entire article. Every step matters, and I’ll provide helpful tips along the way!

Coconut Pineapple Cake

Wow, just wow! This cake is going to blow your socks right off! It’s a slice of paradise and is absolutely irresistible. It’s a simple sheet cake that packs a punch of exotic flavours of creamy coconut, juicy pineapple, and zesty lime. And we all love cream cheese icing, but this cake has fresh lime added to the icing to brighten it even further!

A coconut pineapple sheet cake is the perfect transition cake from spring to summer. Whether you’re hosting Easter, a summer birthday party, or a casual backyard get-together, this cake will be a huge hit at any occasion. It also feeds a crowd and freezes well. Talk about a bonus!

Coconut Pineapple Cake

Ingredients

The cake has an exotic blend of coconut and lime, which adds a refreshing twist to a pineapple dessert. What takes this cake to the next level is using coconut extract, so don’t skip this step. I buy all my extracts at my local Bulk Barn store where you can find just about any flavour you’re looking for. Also, make sure to use crushed pineapple, you’ll get little pineapple chunks within the cake but if you use fresh pineapple chunks you’ll lose the moisture in the cake. See Tips below for more information.

  • All-purpose flour
  • Unsalted butter
  • Granulated sugar
  • Icing sugar
  • Unsweetened coconut
  • Coconut milk
  • Crushed pineapple
  • Fresh lime
  • Sour cream (full fat)
  • Cream cheese
  • Eggs
  • Baking powder
  • Baking soda
  • Coconut extract
  • Vanilla extract
  • Salt

Coconut Pineapple Cake Variations

  • 2 Layer Cake: For a classic 2-layer cake, divide the batter evenly between two 9-inch round cake pans and bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
  • Bundt Cake: Transform this recipe into an elegant bundt cake by pouring the batter into a prepared bundt pan. Bake for approximately 45-55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The distinctive shape of a bundt cake adds visual appeal to any table setting.
  • Cupcakes: For individual treats, scoop the batter into lined cupcake tins, filling each cup about two-thirds full. Bake for 18-20 minutes, or until the cupcakes are lightly golden and a toothpick inserted into the center comes out clean. They are perfect for parties or convenient portion control!
  • No Icing: Dare I say, this cake doesn’t even need icing! For a lighter, less sweet option, omit the icing altogether. Instead, serve slices of this moist, flavorful cake with a dollop of whipped cream infused with lime zest.
Coconut Pineapple Cake

Tips for the Perfect Coconut Pineapple Cake

  1. Room temperature ingredients: For optimal texture and to avoid overmixing, make sure that your butter, eggs, and dairy ingredients like sour cream are all at room temperature before beginning the recipe. Room temperature ingredients mix more evenly, resulting in a smoother batter and a better rise for your cake.
  2. Read the can labels: When buying canned pineapple and coconut milk at the grocery stores make sure to read the ingredient labels and avoid any cans that have added sugar or any other ingredients. Especially pay attention to coconut milk as a lot of cans don’t even use real coconut milk but coconut extract to flavour powdered milk.
  3. Use canned crushed pineapple: It’s best to use canned pineapple that is crushed. The extra pineapple juice provides the perfect amount of juicy moisture to the cake and adds a nice texture.
  4. Slightly drain pineapple: Make sure to slightly drain the pineapple juice from the crushed pineapple. Just lightly press out about 80% of the juice. You don’t want to remove all the liquid as the extra pineapple juice will provide a moist cake with lots of flavour.
  5. Use a microplane zester: A microplane zester is the best tool to zest your lime. It will yield more and finer zest, perfect for this tropical cake!
  6. Use finely shredded coconut: Make sure the coconut is shredded in small pieces. If your shredded coconut is not finely shredded, consider pulsing it in a food processor for a few seconds. Finely shredded coconut blends more evenly into the batter and makes cutting the cake easier.
Coconut Pineapple Cake

How To Make A Coconut Pineapple Sheet Cake

Step One: In a large bowl add your dry ingredients; flour, baking powder, baking soda, and salt, mix together and set aside. In a bowl or a stand mixer, beat butter and sugar together. Add lime zest and beat for approx. 1 minute. Add egg whites and egg. Beat until smooth, light and pale in colour. Add coconut extract and vanilla extract. With the mixer running on low add flour mixture to the butter mixture, alternating with the coconut milk and sour cream, making 2-3 additions of each. Mix just until combined. Add the crushed pineapple and coconut and mix just until incorporated.

Step Two: Line a 9×13 inch pan with parchment paper. Pour the batter into the prepared pan. Bake in a preheated oven for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Let cake cool on a cooling rack.

Step Three: While the cake cools, make your icing. In a large bowl add cream cheese, butter, icing sugar and lime juice together. Beat until light and fluffy. Add cream cheese frosting to the top of the cake and smooth all over. Sprinkle the top with extra coconut or coconut flakes.

Coconut Pineapple Cake
Coconut Pineapple Cake

More Tropical Recipes You’ll Love

You might be new to baking with pineapple and tropical inspired recipes, but I promise once you start you’re not going to stop. This cake reminds me of my easy pineapple upside down cake and I’ll never forget my first bite of that cake! And it won’t be my last. Here are some more tropical inspired recipes that you’ll love:

  1. Easy Pineapple Upside Down Cake
  2. Ambrosia Salad
  3. Pineapple Carrot Muffins
  4. Coconut Cream Squares
Coconut Pineapple Cake
Coconut Pineapple Cake
Print

Coconut Pineapple Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This coconut pineapple cake is a tropical delight! It’s bursting with flavours of coconut, pineapple and lime. Not to mention it has a soft, moist crumb. It’s topped with a lime cream cheese icing, that adds a zesty, sweet bite.  

  • Author: Alie Romano
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 30 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale

Cake

  • 2 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, at room temperature
  • 1 1/4 cups granulated sugar
  • zest of a lime
  • 3 large egg whites, at room temperature
  • 1 large egg, at room temperature
  • 2 teaspoons coconut extract
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream, at room temperature
  • 3/4 cup coconut milk
  • 1 cup crushed pineapple, slightly drained
  • 1 cup unsweetened coconut (extra for topping)

Icing

  • 3/4 cup cream cheese, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • 3 cups icing sugar
  • 2 Tablespoons fresh lime juice

Instructions

  1. Preheat the oven to 350˚F. Line a 9×13 inch pan with parchment paper and set aside.
  2. In a large bowl add flour, baking powder, baking soda and salt, mix together and set aside.
  3. In a large bowl or a stand mixer, beat butter and sugar together using the paddle attachment. Add lime zest and beat for approx. 1 minute. This is to infuse the lime into the butter mixture.
  4. Add egg whites and egg. Beat until smooth, light and pale in colour, scraping done the sides of the bowl as necessary. Add coconut extract and vanilla extract.
  5. With the mixer running on low add flour mixture to the butter mixture, alternating with the coconut milk and sour cream, making 2-3 additions of each. Mix just until combined.
  6. Add the crushed pineapple and coconut and mix just until incorporated.
  7. Pour the batter into the prepared pan.
  8. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool on a cooling rack.
  9. Meanwhile, make your icing. In a large bowl add cream cheese, butter, icing sugar and lime juice together. Beat until light and fluffy.
  10. Add cream cheese frosting to the top of the cake and smooth out all over. Sprinkle the top with extra coconut or coconut flakes.

Notes

Store cake at room temperature in an airtight container for up to 4 days or freeze for up to 1 month. 

Nutrition

  • Serving Size: 1
  • Calories: 156
  • Sugar: 13.4g
  • Sodium: 993mg
  • Fat: 5.8g
  • Saturated Fat: 3.9g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 22.2g
  • Fiber: 0.7g
  • Protein: 2.4g
  • Cholesterol: 21mg

Did you make this recipe?

Write a review and let me know!

Share a photo and tag me on Instagram @bakingforfriends_

I can’t wait to see what you’ve made! xo alie

FAQ’s

Can I make this coconut pineapple cake in advance?

Absolutely! This cake is super moist which means it has a longer shelf life. It also freezes well and the icing too! You can make the entire cake, frost it, decorate it and then freeze it for up to 1 month! Cover the cake tightly with plastic wrap and tin foil, or if possible freeze the cake in an airtight container. Avoid cutting the cake before freezing as it will dry the cake edges out.

Can I use fresh pineapple instead of canned?

While fresh pineapple can be used, I highly recommend using canned crushed pineapple as it adds more moisture, has a lovely texture throughout the cake and adds more flavour.

What can I use instead of the lime cream cheese frosting?

While the lime cream cheese icing adds a tangy sweetness to the cake, you can omit it altogether. A great option that is light and fresh is to add dollops of lime-infused whipping cream to each slice of cake.

Can I use cream of coconut instead of coconut milk?

Cream of coconut is not an ideal substitute for coconut milk in the pineapple coconut cake recipe. Cream of coconut is much sweeter and thicker than coconut milk, which will alter the texture and sweetness of the cake.

This blog post has been sponsored by Bulk Barn Canada where you can find all your baking needs! All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this recipe.

Leave a Rating and Comment!

I love hearing from you! Leave a comment with any questions or how your recipe turned out (your email address will not be published)!

Subscribe
Notify of
guest

2 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Zara
Zara
17 days ago
Rating :
     

OMG! This cake is insane! Seriously, me and my daughter made this cake for our Easter family celebration and there is not one slice left! Soooo good, thank you for the recipe, I love your blog!






Life is uncertain, but dessert doesn't have to be!

Make Ahead Lemon Cream Cheese Bars

These make ahead lemon cream cheese bars are bright, creamy and smooth with pockets of lemon bursts throughout! The bars feature tangy lemon curd that's swirled into the cream cheese filling and baked onto a graham cracker crust.

Alie Romano

Meet

Alie

I'm a professional baker, recipe developer & photographer behind Baking For Friends. I specialize in classic & comforting baking. I hope you enjoy the recipes & find inspiration of your own to bring your family & friends together over home-cooked food!

2
0
Let me know what you think of this recipe!x
()
x
Peach Cobbler

Bake like a Pro

Discover 5 Secrets to Baking

16108
Share to...