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    You are here: Crunchy Creamy Sweet / Dessert / Coconut Pineapple Cake

    Coconut Pineapple Cake

    Published: May 17, 2017 · Modified: Oct 22, 2022 by Anna 17 Comments · This post may contain affiliate links.

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    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.

    Cake piece on plate.

    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?

    • Whisk together dry ingredient in a mixing bowl.
    • In another mixing bowl or large measuring cup, mix together wet ingredients. The batter should be smooth and thick.
    • Pour batter into prepared baking pan.
    • Bake for 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.
    Coconut Pineapple Cake Recipe - sweet and delicious coconut cake with light and fluffy whipped pineapple frosting! Perfect Summer dessert!

    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:

    • Coconut Cheesecake Bars
    • Cherry Poke Cake
    • Cinnamon Roll Cake

    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 piece on plate.

    Coconut Pineapple Cake

    Author: Anna
    This Coconut Pineapple Cake is simple and delicious coconut with a light and fluffy whipped pineapple frosting. The coconut cake has a tender crumb and melts in your mouth, all thanks to buttermilk. This frosting is made from just 3 ingredients stirred together; it's light, creamy and irresistible!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Dessert
    Cuisine American
    Servings 8 people
    Calories 532 kcal

    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

    1. 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.
    2. You can use any white frosting you like for this cake and top it with toasted coconut.

    Nutrition

    Calories: 532kcal | Carbohydrates: 69g | Protein: 6g | Fat: 21g | Saturated Fat: 17g | Cholesterol: 44mg | Sodium: 280mg | Potassium: 350mg | Fiber: 3g | Sugar: 40g | Vitamin A: 145IU | Vitamin C: 6.8mg | Calcium: 113mg | Iron: 2.2mg
    Tried this recipe?Leave a comment with rating below!

    More Dessert Recipes

    • Eggless Chocolate Cake
    • Easy Peach Cake
    • Mango Pineapple Popsicles
    • Easy Mini Lemon Cheesecakes

    Reader Interactions

    Comments

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      Recipe Rating




    1. Victoria Gaudet says

      February 01, 2021 at 7:23 pm

      What size is the Cool Whip tub!!!!!!!

      Reply
      • Anna says

        February 02, 2021 at 2:23 pm

        Hi Victoria! It should be 8 ounces.

        Reply
    2. Jordyn Horn says

      September 22, 2020 at 6:34 pm

      5 stars
      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.

      Reply
      • Anna says

        September 25, 2020 at 12:29 pm

        Ho Jordyn! I did not test it with coconut flour. So sorry!

        Reply
    3. Doreen Raddi says

      June 28, 2020 at 11:04 pm

      If"n when I make it, I'll use tid bits.

      Reply
    4. Paula says

      May 13, 2020 at 8:35 pm

      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?

      Reply
    5. KimCooks says

      March 31, 2018 at 10:40 am

      If I use sweetened coconut will that be an issue,

      Reply
    6. Debbie says

      January 19, 2018 at 3:36 am

      5 stars
      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

      Reply
      • Anna@CrunchyCreamySweet says

        January 19, 2018 at 11:55 am

        Hi Debbie! Yep, "c" means cup. I will update the recipe. I hope you love the cake! Thank you! - Anna

        Reply
        • Debbie says

          January 26, 2018 at 2:49 pm

          5 stars
          What is the British equivalent of vanilla instant pudding mix?

          Reply
          • Anna@CrunchyCreamySweet says

            January 27, 2018 at 3:19 pm

            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!

            Reply
    7. Liz says

      May 31, 2017 at 3:51 pm

      Do you think this cake would translate well into cupcakes?

      Reply
      • Anna@CrunchyCreamySweet says

        June 01, 2017 at 10:38 am

        Hi Liz! The cake works perfectly for cupcakes. The frosting is not stiff enough for piping. Hope this helps!

        Reply
    8. cakespy says

      May 21, 2017 at 9:09 am

      5 stars
      I am a coconut lover. Therefore, I need/love this cake. It looks lovely!

      Reply
    9. sue says

      May 17, 2017 at 9:31 pm

      5 stars
      My eyes are popping! Sharing this gorgeous cake!

      Reply
    10. Sues says

      May 17, 2017 at 8:51 pm

      5 stars
      I loveee coconut and love it even more when it's combined with pineapple. This cake looks beautiful and so summery!

      Reply
    11. averie says

      May 17, 2017 at 6:47 pm

      5 stars
      This looks absolutely delicious! Soft, moist, fluffy perfect!

      Reply

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