This Pineapple Coconut Cake is creamy, juicy, and wonderfully comforting — the kind of dessert that brightens any weeknight and steals the show at potlucks. Imagine tender cake studded with crushed pineapple, topped with a warm, gooey coconut-pecan frosting that soaks into every forkful. Fun fact: this style of poke cake has its roots in simple home baking where canned ingredients became shortcuts to big flavor and nostalgia.
This recipe is special because it’s straightforward, quick to put together, and loved by kids and adults alike. If you enjoy easy tropical desserts, you might also appreciate my twist on the Pineapple Coconut Dream Cake, which pulls similar island flavors into a layered presentation. Read on — I promise this is an inviting, no-fuss cake you’ll want to make again and again.
What is Pineapple Coconut Cake?
What’s in a name? Pineapple Coconut Cake basically tells you everything you need to know: bright crushed pineapple folded into a simple batter, finished with a coconutty, nut-studded sauce. Who named it? Maybe someone who loves tropical vacations and speedy desserts. Curious why it tastes so homey? Could be that sticky-sweet topping — or that comforting memory of family gatherings. After all, “the way to a man’s heart is through his stomach.” Want to test that theory? Try this recipe and share the results — I dare you not to smile when friends take their first bite.
Why You’ll Love This
- Irresistible main highlight: soft, moist cake meets a buttery coconut-pecan sauce that seeps into each slice, giving a perfect balance of sweet, tangy, and crunchy textures.
- Cost-saving benefits: uses pantry staples and canned pineapple, so it’s much cheaper than bakery versions yet just as satisfying.
- Flavorful finishing touches: shredded coconut and chopped nuts add aroma and a pleasing bite that elevates a humble sheet cake into something memorable.
If you liked the creamy tang in my coconut layer cake, this one delivers similar tropical comfort in a quicker, single-batch format — great when you want that flavor without the fuss. Give it a try and let your oven do the work!
How to Make
Quick Overview
This recipe is easy to prepare, forgiving for beginners, and delivers rich, satisfying flavor. Preparation is mostly mixing and a little gentle heating for the frosting. Texture is soft and moist with a slightly sticky, nutty topping that adds contrast. Standout element: the hot coconut-pecan frosting that you pour over the warm cake so it melts into the holes — pure magic. Prep time: about 15 minutes. Bake time: 30–40 minutes. Cooling and final set: about 20–30 minutes.
Ingredients
- 2 cups all-purpose flour, measured and leveled
- 2 cups granulated sugar, for the batter
- 2 large eggs, slightly beaten
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 pinch salt
- 1 large can (20 oz) crushed pineapple with juice, do not drain
- 1 stick (1/2 cup) butter, for the frosting (melted during heating)
- 1 cup granulated sugar (for the frosting)
- 1 can (5½ ounce) evaporated milk
- 1 cup chopped walnuts or pecans, toasted lightly if desired
- 1 cup shredded coconut, sweetened or unsweetened per preference
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 13×9-inch baking dish evenly with butter or nonstick spray.
- In a large mixing bowl, whisk together the dry batter ingredients: 2 cups all-purpose flour, 2 cups granulated sugar, 1 tsp baking soda, and 1 pinch salt until combined.
- Add the wet batter components: 2 large slightly beaten eggs, 1 tsp vanilla, and the entire 20 oz can of crushed pineapple with its juice. Stir gently until just combined — avoid overmixing to keep the cake tender.
- Pour the batter into the prepared 13×9 baking dish and smooth the top with a spatula. Bake for 30–40 minutes, or until a wooden toothpick inserted in the center comes out clean. Start checking at 30 minutes to avoid overbaking.
- While the cake is baking, prepare the frosting: in a small saucepan combine 1 stick (1/2 cup) butter, 1 cup granulated sugar (for the frosting), and 1 can (5½ ounce) evaporated milk. Heat over medium, stirring until the mixture comes to a rolling boil. Cook and stir for about 5 minutes or until the sauce is slightly thickened and glossy.
- Remove the sauce from heat and quickly stir in 1 cup shredded coconut and 1 cup chopped walnuts or pecans. Mix until evenly distributed.
- When the cake comes out of the oven, use a kabob skewer or the handle of a wooden spoon to poke holes all over the top — about 20–30 holes so the frosting soaks in.
- Immediately pour the hot coconut-pecan frosting evenly over the hot cake, spreading gently to cover the surface and pushing some sauce into the holes. The topping will sink and soak into the cake, creating a lusciously moist texture.
- Allow the cake to cool on a wire rack until the topping sets slightly, about 20–30 minutes. Serve warm or at room temperature.
What to Serve With
- Whipped cream or a scoop of vanilla ice cream for extra creaminess.
- A simple green salad with citrus vinaigrette cuts the sweetness and rounds out a gathering meal.
- Fresh fruit platter — mango, kiwi, or berries pair nicely with the tropical notes.
- Hot coffee or a lightly sweetened iced tea to balance the rich topping.
- For brunch, serve with ham or breakfast sausage for a sweet-and-savory contrast.
Top Tips for Perfecting
- Ingredient substitutions: swap pecans for walnuts if preferred; unsweetened shredded coconut is fine if you want less sweetness.
- Toast your nuts lightly in a dry skillet for 3–4 minutes for a deeper, nuttier flavor.
- Timing adjustments: don’t overbake — check at 30 minutes; the cake should spring back lightly and a toothpick should come out mostly clean.
- Flavor enhancements: add 1/2 tsp ground cinnamon or a splash of rum extract to the frosting for warmth and depth.
- Common mistakes to avoid: draining the pineapple removes moisture and flavor, so use the juice. Also, pouring the topping while it’s too cool will prevent it from seeping into the cake.
Storing and Reheating Tips
- Refrigeration: cover the cake tightly with plastic wrap or store in an airtight container. It will keep well in the refrigerator for 4–5 days.
- Freezing: you can freeze slices wrapped tightly in plastic and then foil for up to 2 months; thaw in the refrigerator overnight before serving. Note that texture may change slightly after freezing.
- Reheating: warm individual slices in the microwave for 15–25 seconds to revive the gooey topping. Alternatively, serve at room temperature — the flavors develop nicely as it sits.
FAQs
Can I use crushed pineapple that’s drained?
No — keep the juice. The pineapple juice adds moisture and flavor to the batter and helps the cake stay tender.
Is it possible to make this cake without nuts?
Yes. Simply omit the chopped walnuts or pecans in the topping for a nut-free version; you can add extra coconut or a sprinkle of toasted coconut for texture.
Can I use unsweetened coconut instead of sweetened?
Absolutely. Unsweetened shredded coconut will reduce overall sweetness and give a slightly more toasted, natural coconut flavor.
How long does the frosting stay gooey?
The topping is most gooey when warm. As the cake cools, it sets slightly but remains moist and sticky. Reheat slices briefly if you want to restore the melty texture.
Can I make this gluten-free?
Yes — substitute a 1-to-1 gluten-free flour blend designed for baking. Texture may vary slightly, so check doneness a bit earlier and avoid overbaking.
Conclusion
This Pineapple Coconut Cake is a reliable, feel-good dessert that’s easy enough for weeknights yet special enough for company. It combines pantry-friendly ingredients with a show-stopping topping that turns a simple sheet cake into something unforgettable. If you want a tried-and-true generational version for inspiration, check out Big Mama’s Pineapple Coconut Cake (Generational Recipe) for a classic take and serving ideas. Give this recipe a go, share a slice, and enjoy the smiles it brings.
Pineapple Coconut Cake
Equipment
- Mixing Bowl
- Baking Dish
- Saucepan
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Measured and leveled
- 2 cups Granulated sugar For the batter
- 1 tsp Baking soda
- 1 pinch Salt
Wet Ingredients
- 2 large Eggs Slightly beaten
- 1 tsp Vanilla extract
- 1 can (20 oz) Crushed pineapple With juice, do not drain
Frosting Ingredients
- 1/2 cup Butter Melted
- 1 cup Granulated sugar For the frosting
- 1 can (5½ ounce) Evaporated milk
- 1 cup Chopped walnuts or pecans Toasted lightly if desired
- 1 cup Shredded coconut Sweetened or unsweetened per preference
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 13×9-inch baking dish evenly with butter or nonstick spray.
- In a large mixing bowl, whisk together the dry batter ingredients: flour, sugar, baking soda, and salt until combined.
- Add the wet batter components: eggs, vanilla, and the entire can of crushed pineapple with its juice. Stir gently until just combined — avoid overmixing to keep the cake tender.
- Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 30–40 minutes, or until a wooden toothpick inserted in the center comes out clean. Start checking at 30 minutes to avoid overbaking.
- While the cake is baking, prepare the frosting: in a small saucepan combine butter, sugar, and evaporated milk. Heat over medium, stirring until the mixture comes to a rolling boil. Cook and stir for about 5 minutes or until the sauce is slightly thickened and glossy.
- Remove the sauce from heat and quickly stir in shredded coconut and chopped walnuts or pecans. Mix until evenly distributed.
- When the cake comes out of the oven, use a kabob skewer or the handle of a wooden spoon to poke holes all over the top — about 20–30 holes so the frosting soaks in.
- Immediately pour the hot coconut-pecan frosting evenly over the hot cake, spreading gently to cover the surface and pushing some sauce into the holes. The topping will sink and soak into the cake, creating a lusciously moist texture.
- Allow the cake to cool on a wire rack until the topping sets slightly, about 20–30 minutes. Serve warm or at room temperature.