A moist, tropical-style cake packed with crushed pineapple and topped with a creamy coconut frosting—simple to make and perfect for gatherings.
⏱️ Time & Yield
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Prep: 15 minutes
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Bake: 35–40 minutes
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Cool & Frost: 45 minutes
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Total: ~1 hour 40 minutes
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Serves: 12–16 (9×13-inch cake)
🧺 Ingredients
For the Cake
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2 cups all-purpose flour
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1½ cups granulated sugar
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1 tsp baking soda
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½ tsp salt
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2 large eggs, room temperature
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1 tsp vanilla extract
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1 can (20 oz / 565 g) crushed pineapple in juice — do NOT drain
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½ cup chopped pecans or walnuts (optional)
For the Coconut Cream Frosting
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½ cup (1 stick) unsalted butter, softened
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1 cup powdered sugar, sifted
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4 oz cream cheese, softened
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1 tsp vanilla extract
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1 cup sweetened shredded coconut
Optional Garnishes
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Toasted coconut flakes
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Extra chopped nuts
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Pineapple tidbits or maraschino cherries (for decoration)
👩🍳 Directions
1. Prepare the Pan & Oven
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Preheat oven to 350°F (175°C).
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Lightly grease a 9×13-inch baking dish (glass or metal).
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Set aside.
2. Mix Dry Ingredients
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In a large bowl, whisk together:
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Flour
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Sugar
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Baking soda
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Salt
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Make sure everything is evenly combined—this helps the cake rise evenly.
3. Add Wet Ingredients
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Add eggs and vanilla extract to the bowl.
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Pour in the entire can of crushed pineapple with juice.
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Stir gently until just combined—do not overmix.
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Fold in nuts if using.
👉 The batter will look thick and slightly chunky—this is normal.
4. Bake the Cake
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Pour batter evenly into the prepared pan.
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Smooth the top with a spatula.
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Bake for 35–40 minutes, or until:
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A toothpick inserted in the center comes out clean
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The top is lightly golden
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Remove from oven and cool completely in the pan (about 30–40 minutes).
🥥 Make the Frosting
5. Cream the Base
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In a medium bowl, beat:
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Softened butter
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Cream cheese
until smooth and fluffy (about 2 minutes).
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6. Sweeten & Flavor
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Gradually add powdered sugar, beating until creamy.
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Mix in vanilla extract.
7. Add Coconut
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Fold in shredded coconut using a spatula.
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Taste and adjust sweetness if needed.
🎂 Assemble the Cake
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Once the cake is completely cool, spread frosting evenly over the top.
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Add optional garnishes if desired.
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Slice and serve!
❄️ Storage Tips
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Refrigerate covered for up to 4 days
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Best served slightly chilled or at room temperature
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Can be frozen (unfrosted) for up to 2 months
🌺 Variations
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Extra Tropical: Add ½ cup diced mango or banana to batter
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Lighter Version: Use whipped topping instead of cream cheese frosting
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Cupcakes: Bake 18–22 minutes in lined muffin tins