Coconut Pineapple Cake – simple and delicious coconut cake with light and fluffy whipped pineapple frosting. Perfect Summer dessert!
If you enjoy these flavors, you may also like my Grilled Pineapple recipe and the Coconut Pineapple Crumb Bars.
Pineapple and coconut combo is one of my very favorites when it comes to Summer desserts. It just screams vacation to me! Pina Coladas are the summer drink for a reason. The coconut cake has a tender crumb and melts in your mouth, all thanks to buttermilk which is my favorite to use in cakes. The frosting is my favorite frosting recipe ever! Forget the overly sweet vanilla frosting from the store or even the homemade buttercream (yes, I said that!)! This frosting is made from just 3 ingredients stirred together; it’s light, creamy and irresistible!
Ingredients:
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- salt
- unsweetened coconut
- vegetable oil
- buttermilk
- 2 large eggs
- coconut or vanilla extract
- crushed pineapple (can)
- vanilla instant pudding mix
- whipped topping
- toasted coconut (topping)
How to make Coconut Pineapple cake?
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Whisk together dry ingredient in a mixing bowl.
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In another mixing bowl or large measuring cup, mix together wet ingredients. The batter should be smooth and thick.
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Pour batter into prepared baking pan.
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Bake for 28 – 32 minutes, until the top is golden brown and the toothpick inserted in the center of the cake comes out clean.
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Cool before frosting.
The frosting:
This is my favorite cake frosting to date! It’s super easy and absolutely delicious!
- Drain crushed pineapple but reserve the juice.
- Squeeze as much liquid as possible.
- Mix vanilla pudding mix with the reserved juice until thick.
- Add pineapple and whipped topping and fold in.
Storing:
I recommend storing this cake in the fridge for up to 3 days. It will stay fresh longer.
More cake recipes:
For more recipes like this one, feel free to browse our Dessert Category.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Coconut Pineapple Cake
Ingredients
!for the cake:
- 2 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsweetened shredded coconut
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 2 eggs
- 1/2 tsp coconut or vanilla extract
!for the frosting:
- 20 oz can crushed pineapple
- 3.9 oz box vanilla instant pudding mix
- 1 tub whipped topping like Cool Whip
- toasted coconut for garnish optional
Instructions
!to make the cake:
- Preheat your oven to 350 degrees.
- Grease and flour a 9" x 13" baking pan.
- In a large mixing bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda, salt and coconut). In another mixing bowl or large measuring cup, mix together buttermilk, oil, eggs and coconut extract.
- The batter should be smooth and thick.
- Place the batter into prepared baking pan.
- Bake 28 - 32 minutes, until the top is golden brown and the toothpick inserted in the center of the cake comes out clean.
- Cool before frosting.
!to make the frosting:
- Drain pineapple from juice, reserving the juice in a small bowl. Squeeze out as much liquid as possible.
- In a large mixing bowl, whisk together reserved pineapple juice and pudding mix. Whisk until thickened. Add pineapple and stir well. Add whipped topping and fold in gently.
- Spread frosting over cooled cake.
- Chill cake in fridge until ready to serve.
Notes
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- You can use any white frosting you like for this cake and top it with toasted coconut.
Nutrition
Victoria Gaudet says
What size is the Cool Whip tub!!!!!!!
Anna says
Hi Victoria! It should be 8 ounces.
Jordyn Horn says
This is my all time favorite cake my Nana used to make it at least 4 times each summer! Is there any way to substitute this into using coconut flour??
I’ve just learned I have a gluten allergy and I’m trying to recreate all my favorite recipes gluten free now but it’s hard finding them.
Anna says
Ho Jordyn! I did not test it with coconut flour. So sorry!
Doreen Raddi says
If”n when I make it, I’ll use tid bits.
Paula says
Many thanks for the recipe. Can you please tell me the weight of the cream in the Cool Whip as I can’t find it where I am and I want to substitute it?
KimCooks says
If I use sweetened coconut will that be an issue,
Debbie says
This looks delicious. What measurement is c? I thought it might be cup but then you write 3/4 cup of coconut. I would really like to make this. Please advise. Many thanks. Debbie
Anna@CrunchyCreamySweet says
Hi Debbie! Yep, “c” means cup. I will update the recipe. I hope you love the cake! Thank you! – Anna
Debbie says
What is the British equivalent of vanilla instant pudding mix?
Anna@CrunchyCreamySweet says
Hi Debbie! I did a little bit of research and it seems as custard powder would work. Let me know if you try it! Thank you!
Liz says
Do you think this cake would translate well into cupcakes?
Anna@CrunchyCreamySweet says
Hi Liz! The cake works perfectly for cupcakes. The frosting is not stiff enough for piping. Hope this helps!
cakespy says
I am a coconut lover. Therefore, I need/love this cake. It looks lovely!
sue says
My eyes are popping! Sharing this gorgeous cake!
Sues says
I loveee coconut and love it even more when it’s combined with pineapple. This cake looks beautiful and so summery!
averie says
This looks absolutely delicious! Soft, moist, fluffy perfect!