Moist Pineapple Coconut Cake Recipe

 

Here’s a super moist Pineapple Coconut Cake recipe that’s tropical, tender, and easy to make — perfect for summer parties, potlucks, or anytime you want a sunny, sweet treat! 🍍🥥

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🍰 Moist Pineapple Coconut Cake

👨‍👩‍👧‍👦 Serves: 12–16

Prep Time: 15 minutes
Bake Time: 30–35 minutes
Total Time: ~50 minutes

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🧾 Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup granulated sugar
• ½ cup light brown sugar
• 1 tsp vanilla extract
• ½ cup vegetable oil (or melted butter)
• 1 (20 oz) can crushed pineapple in juice — do not drain
• 1 cup sweetened shredded coconut
• ½ cup sour cream or plain Greek yogurt (for extra moisture)

Optional Add-ins:

• ½ tsp cinnamon
• ½ cup chopped pecans or walnuts
• Zest of 1 lime (for tropical zing)

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For the Coconut Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup (1 stick) butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• ¼ cup sweetened shredded coconut (plus extra for topping)

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🔧 Instructions

1. Preheat Oven & Prepare Pan

• Preheat oven to 350°F (175°C).
• Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.

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2. Mix the Cake Batter

1. In a large bowl, whisk together flour, baking soda, salt (and cinnamon if using).
2. In another bowl, beat eggs, sugars, vanilla, and oil until smooth.
3. Stir in crushed pineapple (with juice), sour cream, and shredded coconut.
4. Fold wet mixture into dry ingredients just until combined.
5. Add nuts or lime zest if using.

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3. Bake

• Pour batter into prepared pan.
• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool completely before frosting.

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4. Make the Frosting

1. Beat cream cheese and butter until smooth and fluffy.
2. Add vanilla and gradually beat in powdered sugar.
3. Stir in shredded coconut.
4. Frost cooled cake and sprinkle extra coconut on top.

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🌴 Tips:

• Want extra coconut flavor? Use coconut milk in place of sour cream, or sprinkle toasted coconut on top.
• For cupcakes: Bake 18–22 min at 350°F.
• Store cake in the fridge for up to 5 days — it gets better as the flavors meld!