Name: Pineapple Coconut Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 can (20 oz) crushed pineapple (with juice); 2 large eggs; 1/4 cup oil; 1 cup sugar; 1/2 cup brown sugar; 2 cups all-purpose flour; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 can (12 oz) evaporated milk; 1 cup butter; 1 1/2 cups sugar; 2 cups shredded coconut; 1 cup chopped pecans; 1 teaspoon vanilla extract; 1/4 teaspoon salt

Jump to Recipe

If you’re a fan of dreamy, fruity desserts that transport you straight to a tropical paradise, this Pineapple Coconut Cake will absolutely steal your heart (and taste buds!). This luscious, golden cake is outrageously moist, dotted generously with crushed pineapple, and topped with a decadent coconut and pecan glaze. It’s the kind of showstopper dessert you’d expect at a beachside cafe, yet it’s surprisingly easy to whip up in your own kitchen. Did you know pineapple and coconut are both symbols of hospitality in many cultures? That means serving this cake is like sending an edible hug to your family and friends!

What I love most is how fuss-free it is—no mixer, no fancy steps, just pure tropical delight in under an hour. If you’ve tried my popular Banana Bread with Toasted Coconut, you’ll notice a similar crowd-pleasing, homey vibe packed into every bite. So grab your spatula—let’s make cake memories today!

What is Pineapple Coconut Cake?

Well, the name doesn’t hold back any secrets, does it? Pineapple Coconut Cake is exactly what it sounds like—a deliciously tender cake brimming with sweet-tart pineapple and crowned with a coconut-pecan topping that’s downright irresistible! Ever wonder how recipes get these straightforward names? Maybe the cake-makers were just too dazzled by the flavors to get creative! They say the way to a man’s heart is through his stomach, and I guarantee, anyone you serve this to will be smitten. So, what are you waiting for? Dive in and discover why this cake has everyone swooning!

Why You’ll Love This

First, let’s talk about the main reason you’ll crave seconds (and thirds): the incredible combination of juicy pineapple and creamy coconut, all wrapped in a rich, buttery cake. This cake is a tropical getaway on a plate! Making this treat at home also means you’ll skip the bakery markup and use pantry staples, so you save money while indulging in bakery-quality flavor. What really makes it sing is that thick, gooey topping of shredded coconut and chopped pecans, which gets caramelized and golden in the oven. It’s a textural dream!

If you love my Easy Coconut Sheet Cake, you’re in for a real treat—this recipe has a similar moist crumb but gets an extra burst of flavor from crushed pineapple. I encourage you to give this Pineapple Coconut Cake a spot in your baking rotation; your next dessert craving will thank you!

How to Make Pineapple Coconut Cake

Quick Overview

What makes this cake a must-bake? It’s simple, super flavorful, and doesn’t require fancy tools or skills. In just about 55 minutes total, you’ll pull a moist, fluffy cake out of the oven, already soaked in a warm, coconut-pecan glaze that takes it over the top. Even if you’re new to baking, you’ll love how straightforward it is! This cake is pure comfort and sunshine in every forkful.

A slice of moist pineapple coconut cake topped with caramelized pecan coconut glaze on a white plate

Ingredients

1 can (20 oz) crushed pineapple (with juice)
2 eggs
1/4 cup oil
1 cup sugar
1/2 cup brown sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt

For the Topping:
1 can (12 oz) evaporated milk
1 cup butter
1 1/2 cups sugar
2 cups shredded coconut
1 cup chopped pecans
1 teaspoon vanilla extract
1/4 teaspoon salt

Step-by-Step

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
Mix Wet Ingredients: In a large mixing bowl, combine the crushed pineapple (with juice), eggs, oil, sugar, and brown sugar. Whisk until well combined and a little frothy.
Add Dry Ingredients: Add in the flour, baking soda, and salt. Stir until just combined—don’t overmix. The batter will be thick and lumpy.
Bake: Pour batter into your prepared baking dish and spread it evenly. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the Topping: While the cake bakes, add the evaporated milk, butter, and sugar to a saucepan. Bring to a gentle boil over medium heat, stirring constantly.
Finish Topping: Remove from heat and stir in the shredded coconut, pecans, vanilla, and salt.
Glaze the Cake: Once the cake is out of the oven, use a toothpick or fork to poke small holes all over the surface. Pour the hot coconut-pecan mixture evenly over the warm cake, letting it soak in.
Cool & Serve: Allow the cake to cool for at least 30 minutes for the topping to set. Serve warm or at room temperature.

What to Serve Pineapple Coconut Cake With

Pair your Pineapple Coconut Cake with a scoop of creamy vanilla ice cream or a dollop of whipped cream for an indulgent treat. It’s wonderful with a warm mug of coffee or iced tea. If serving as part of a larger spread, consider fresh fruit salad or a bright citrusy dessert on the side to contrast the cake’s rich sweetness. For brunch, serve alongside a savory egg casserole or sausage bake for a well-rounded meal.

Top Tips for Perfecting Pineapple Coconut Cake

Don’t Overmix: Just combine wet and dry until no flour streaks remain; this keeps your cake tender.
Substitutions: Out of pecans? Try walnuts or leave the nuts out for a nut-free version. No evaporated milk? Half-and-half or coconut milk works.
Watch the Bake Time: Not all ovens are the same. Start checking your cake at 30 minutes to avoid over-baking.
Spice It Up: A pinch of cinnamon or nutmeg can add a warm touch if desired.
Avoid a Soggy Bottom: Make sure to drain off excess pineapple juice if your can seems too liquidy, but don’t go overboard—some juice keeps the cake moist.

Storing and Reheating Tips

Store any leftover cake tightly covered in the refrigerator for up to 5 days. The flavors get even better after a day or two! To enjoy warm, simply microwave individual slices for 10-15 seconds. You can also freeze the cake, wrapped well in plastic and foil, for up to three months. Thaw overnight in the fridge, then reheat gently before serving. For best texture, add a little drizzle of milk or cream if reheating in the oven.

FAQs

Can I use fresh pineapple instead of canned?
Yes! Just finely chop fresh pineapple and include some juice for moisture. You’ll want about 2 cups total.

Can I make this cake gluten-free?
Absolutely. Simply swap the all-purpose flour with your favorite gluten-free flour blend in equal measure.

Do I need to toast the coconut?
Nope, the topping caramelizes beautifully in the oven for plenty of flavor, but you can toast the coconut for an extra nutty touch!

Can I make this cake in advance?
Definitely—this cake gets more delicious as it sits. Make it a day ahead and store in the fridge until ready to serve.

Is there a good nut-free alternative?
Omit the pecans, or replace them with sunflower seeds or more shredded coconut for crunch without nuts.

Conclusion

There you have it—an easy, crowd-pleasing Pineapple Coconut Cake that brings a taste of the tropics right into your kitchen! With juicy pineapple, luscious coconut, and a buttery pecan topping, this cake is sure to become a family favorite for gatherings, celebrations, or just because you need a little extra sunshine on your plate. It’s quick, simple, budget-friendly, and absolutely irresistible. Give it a try, and don’t forget to share your results and any creative twists you dream up. Happy baking!