The hunt is over, prepare yourself for The Most Delicious Tropical Pineapple Cake Recipe!
I’m in love with this recipe because it’s minimal effort while yielding maximum results. You have one cake cut in half, a cake soak of unsweetened pineapple juice and then it’s slathered in a super simple and hella delicious coconut cream cheese frosting – this easy cake recipe is the stuff of dreams.
It’s a bit like a tropical vacation or (and?) a pina colada in food form. There are a lot of pineapple coconut cake recipes out there, I promise that this one will be the easiest, prettiest and most delicious – you will LOVE it.
Check out more delicious layer cake recipes, my favorite bright, sunshine-y Lemon Olive Oil Cake (One Bowl!) and this Chocolate Coconut Bundt Cake!
This recipe is a super fun collaboration with Mariani to celebrate the release of their mega delicious (crispy!) Pineapple Chips; more on the chips and Mariani below! Thanks Mariani! xx
What Makes This Cake Fabulous?
- We start with a single, one-bowl cake that we cut into two layers (LOVE)
- Nothing fussy or complicated, just a really delicious, mega moist cake
- Get all of your pineapple flavor from an unsweetened pineapple soak; no need for making pineapple curd or buying cans of pineapple chunks
- No mixer is needed for the cake, just a whisk and a bowl (I prefer a mixer for the coconut frosting, but it’s not necessary)
- The pineapple soak keeps this cake nice and moist making it the perfect make-ahead dessert. It’s such a beautiful cake with minimal effort that it’s awesome for entertaining
Step-by-Step Instructions for this Pineapple Coconut Cake
Below are step-by-step photos (with captions) to make the most delicious Tropical Pineapple Coconut Cake perfect every single time! My biggest tips are:
- Place your cake in the freezer before cutting it in half. This will make it easier to cut.
- Use finely shredded coconut for the cake. It’s also easier to cut the cake in half if you use finely shredded coconut. Thicker coconut is harder to cut through with this fluffy cake texture.
- Don’t stress about perfectly cutting the cake in half, I didn’t! 😉 And guess what, it’s still delicious! I do have tips below on how to get the cleanest cut possible!
- Make sure the cake cools completely before frosting! Otherwise your frosting will melt.
HOT TIP!
Place your cake in the freezer for 30 to 60 minutes before cutting it in half to firm it up a bit. Then, using a very sharp knife (the sharpest you have), make cuts on the sides of the cake halfway between the top and the bottom edges.
Don’t cut through at this point. Once you’ve created these cuts, then slowly cut through your cake, trying to ‘meet up’ with the cuts on the other side of the cake.
Variations: Ways to Personalize Your Coconut Cake
More Pineapple Flavor in Your Cake
For the Pineapple-Coconut Cake Base
If you’d like to amp up the tropical flavors in the cake, you can add one more ¼ cup (56 g) of unsweetened pineapple juice when you soak the cake.
You can do this the night before. Once the cake has cooled, place it back into the cake pan and brush (or slowly pour) the pineapple juice over the cake. W
rap the pan and stash in the fridge overnight and then when you cut the cake in half brush the second ¼ cup (56 g) unsweetened pineapple juice over the top of the cake halves.
Coconut Frosting for Cake Tips
You can replace the milk with unsweetened pineapple juice to add more pineapple flavor to the cake. This will bring out those tropical cocktail vibes!
More Coconut Flavor in Your Cake
For the Cake Base
You can replace the water in the cake recipe with canned unsweetened coconut milk (full or reduced fat) to amp up the coconut flavor.
I love adding coconut milk to cakes as I did in this Candy Bar Chocolate-Coconut Cake (so good).
For the Frosting
Replace the milk in the frosting recipe with unsweetened coconut milk for more coconut flavor!
Add Some Spiced Rum For Tropical Cocktail Vibes
A splash of spiced rum in place of the milk in the frosting would bring this tropical cake to the next level for mega pina colada cake vibes.
Pineapple Chips for the Win!
I created this recipe last fall specifically for Mariani to celebrate the launch of their pineapple chips (which is now!)! I was (and am!) so excited about this Tropical Pineapple Coconut Cake for three reasons:
- It’s SO DELICIOUS!
- It’s SO PRETTY!
- It’s SO EASY!!
And I’m so happy to finally be able to share it with you!
Most dried fruit is chewy. Which is fab. But when you make them crispy, it’s a special form of magic. Mariani has both pineapple and mango chips that are crispy, like, well, chips!
You may also have seen pineapple chips called pineapple flowers. Same thing. Both are dried pineapple slices. But they do look like flowers, don’t you think?
I love them on this cake for the contrast in texture: you have the creamy, soft, fluffy cake and then this bright, crispy pop of pineapple. Second, they look so fab on the coconut cake giving people a hint as to what they’ll taste when they take a bite.
I reserved a little bit of the cream cheese frosting to use as a paste to stick the pineapple chips onto the cake.
The Baker’s Guide to Measuring Flour
One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!
One More Pineapple Chip Note!
For the Month of May 2023 use code 20ROADTRIP for 20% off their
Pineapple or Mango Fruit Chips on Amazon (one promo per person).
I have more recipes I created with Mariani. I’m so proud of all of them, so go take a peek. They include: Bourbon-Soaked Chocolate Chip Cookies, Toasted Brie Cranberry Crostini, Spiced Apricot Oatmeal Cookies and this savory Mango Goat Cheese Salad.
My Favorite Coconut Pineapple Cake Tools
Scale
My absolute favorite scale and the one I sent Stella to college with…I highly recommend it!
Cake Pan
I used these pans for testing The Cake Book
Pastry Brush
Super simple, nothing fancy. Silicon pastry brushes are nice too!
Glass Bowls
The same ones that are in most of my photos and videos
Whisk
Love
Spoonula
Use this every single day — love love love
Cake Lifter
I use mine for cakes and for taking pizzas in and out of the oven — I love it!
Mixer
For the frosting, if using
Pineapple Chips
Because they’re pretty and delicious!
More Cakes Please!
If you love cakes as much as I do (hellloooo Cake Book!), then be sure to check out My Top 10 Favorite Easy Baking Tips for Perfect Cakes for my best cake-baking tips.
This Dreamy Chocolate Guinness Cake with Malted Buttercream is the stuff of dreams. And I’m not sure whether pavlovas qualify for cakes, but this Chocolate Pavlova with Berries and Whipped Cream is HEAVENLY!
Enjoy your Delicious Tropical Pineapple Coconut Cake!
Tropical Pineapple Coconut Cake (Moist & Fluffy!)
Ingredients
For the Cake
- 1 cup (200 g) granulated sugar
- 2 tablespoons (4 g) lemon zest
- 1 teaspoon (5 g) baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon (6 g) sea salt
- 2 large eggs (room temperature)
- 1 1/2 teaspoons (6 g) real vanilla extract
- 1 teaspoon (4 g) coconut extract
- 3/4 cup (168 g) neutral oil, (such as sunflower or grapeseed oil)
- 1 1/2 cups (203 g) all-purpose flour (how to measure flour)
- 3/4 cup (168 g) water (room temperature)
- ¾ cup (37 g) unsweetened coconut (finely shredded)
For the Cake Soak
- 1/4 cup (56 g) unsweetened pineapple juice (room temperature)
For the Coconut-Cream Cheese Frosting
- 8 ounces (226 g) cream cheese (room temperature)
- ½ cup (113 g) unsalted butter (room temperature)
- 1 teaspoon (4 g) coconut extract
- 5 ½ cups (660 g) confectioners’ sugar
- 1 tablespoon (15 g) whole milk (or more to thin)
To Garnish
- Sweetened, finely shredded coconut
- Mariani Pineapple Chips
Instructions
For the Cake
- Preheat the oven to 350°F (177°C) and place a rack in the center of the oven. Grease an 8-inch (20-cm) cake round and line the bottom of the pan with parchment paper.
- In a large bowl, add the sugar, lemon, baking powder, baking soda and salt and give the mixture a couple of good whisks to combine. Add in the eggs, vanilla, coconut extract and whisk until the mixture is light and frothy, about 2 to 3 minutes. Slowly add in the oil, whisking until fully combined (set the bowl on a towel to keep it from moving about). Alternate adding the flour and water in two additions, whisking each until just combined. Fold in the unsweetened coconut. Let the cake batter sit for 5-10 minutes.
- Pour the cake batter into the prepared cake pan, smooth the top and bake in the preheated oven for 50 minutes. When done, the top will be puffed and lightly golden brown. Set on a wire rack and after 15 minutes turn the cake out of the pan to finish cooling. Once cool, use a sharp knife to cut the cake horizontally through the middle so that you have two, equal-sized cake rounds. Gently brush the top of each round with the pineapple juice.
For the Coconut-Cream Cheese Frosting
- In the bowl of an electric stand mixer fitted with the paddle attachment, add the cream cheese and butter and beat on medium speed until they are completely smooth and blended. Add in the coconut extract and confectioners’ sugar and mix on low speed until combined, 1 to 2 minutes. Turn the mixer to high speed and run for 1 to 2 minutes more, or until the buttercream looks light and whipped. If necessary, add 1 tablespoon (15 g) of milk to thin.
To Assemble
- To assemble, add half of the frosting to the bottom of the cake and place the second cake layer over the top and repeat, frosting the tops and sides of the cake. To decorate, press the coconut around the side of the cake. Smear any remaining frosting on the back of the Mariani Pineapple Chips and press on top of the coconut to anchor them on the side of the cake. Serve immediately!
Video
Notes
Make Ahead
You can make the cake ahead of time (see note on using extra pineapple juice above) and stash it in the fridge for several days. For longer storage, freeze (take care to make sure it is wrapped airtight). The frosting is so simple to make, I prefer to make it the same day that I’m serving the cake.Storage
Store in an airtight container, at room temperature. If it’s especially hot and humid, wrap tightly with plastic wrap and store in the fridge.Double the Pineapple
See the note above (under Variations) about using double the pineapple soak for mega pineapple flavor.Adding the Pineapple Chips
Add the pineapple chips the same day that you’re serving the cake otherwise they will soften from the moisture of the cake.Coconut Flakes
I like to use finely shredded unsweetened coconut to the cake base so that it’s not too sweet and the finely shredded coconut makes it easier to cut. I use sweetened finely shredded coconut on the exterior because it’s that beautiful bright white (unsweetened is more of an off-white color). However, feel free to pick one over the other if you only want to purchase one type of coconut. Just note that sweetened coconut in the cake base will sweeten up the cake and unsweetened coconut on the exterior won’t be as bright. One last coconut note…when I was taking the photos I could only find larger coconut flakes for the cake base (you’ll see that in the photos). If that’s all you can find, that’s fine. The coconut types listed in the recipe are my *ideal* ingredients. Leave any questions in the comments below!Cream Cheese
For best results, use full-fat block cream cheese for the frosting.Mixers
The cake is easily mixed using a large bowl and whisk, or an electric mixer (electric stand mixer or handheld mixer). However, I do prefer to make the frosting with a mixer as it gets the butter and cream cheese well mixed and whipped. You could mix the frosting by hand as well. Just make sure you really get the cream cheese and butter well mixed and whipped!Want more cake tips/ideas/recipes?! Check out my 10 Favorite Easy Tips for Perfect Cakes! xx
The Most Delicious Tropical Pineapple Coconut Cake Recipe was created in collaboration with Mariani!! A big THANK YOU to them + you for supporting the brands I work with! Mariani is a family-run farm located in California that produces dried fruit (apricots, dates, mango, pineapple, peaches, bananas, prunes and more!) that’s available nationwide. To find their products near you, use their Store Locator. You can also purchase their products on Amazon and on their website.
Oh my god this looks absolutely DELECTABLE!! I can not wait to try this out, the hubby will love. Anything coconut flavored is a must in our home. Thank you for another wonderful recipe, Rebecca.
Thank you Annabelle! I hope you all love it!!