Coconut Pineapple Cake

Coconut Pineapple Cake

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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.  


Units Scale


  • 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)


  • 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


  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.


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


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