Moist Pineapple and Coconut Cake – Easy Summer Dessert
This Pineapple and Coconut Dream Cake is a tropical, no-fuss dessert packed with juicy pineapple, coconut, and a fluffy cream cheese frosting — perfect for warm weather gatherings or anytime you want a slice of sunshine.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 slices 1x
Ingredients
Cake:
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2 cups all-purpose flour
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1½ tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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3 eggs
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1½ cups granulated sugar
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½ cup melted butter or oil
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1 tsp vanilla extract
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1 can (20 oz) crushed pineapple with juice
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1 cup shredded coconut
Frosting:
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225g cream cheese, softened
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½ cup powdered sugar
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2 tbsp pineapple juice (optional)
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2 cups whipped topping or whipped cream
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½ cup toasted coconut flakes (for garnish)
Instructions
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Preheat oven to 175°C (350°F). Line a 9×13-inch pan.
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Mix dry ingredients in one bowl. Beat eggs, sugar, butter, and vanilla in another.
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Stir in pineapple (with juice) and coconut. Combine wet and dry ingredients.
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Pour into pan. Bake 30–35 minutes until golden and toothpick comes out clean.
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Cool completely. Beat cream cheese, sugar, and pineapple juice. Fold in whipped topping.
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Spread frosting on cooled cake. Garnish with toasted coconut. Chill 1 hour before serving.
Notes
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Store covered in the fridge for up to 4 days.
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Use gluten-free flour blend for a GF version.
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Frost just before serving if making ahead.