Crushed Pineapple Cake Recipe with Coconut Frosting – A Tropical Treat!

Hi there, food lover! 👋 Ready for a slice of sunshine?

There’s something truly magical about tropical desserts—they transport you to warm breezes, swaying palm trees, and joyful gatherings where sweetness is shared with love. This Crushed Pineapple Cake Recipe with Coconut Frosting is one of those timeless treats that feels both nostalgic and delightfully indulgent. Passed down through generations and often served at family celebrations, potlucks, and Sunday tables, this cake is humble in preparation yet rich in flavor and tradition.

What makes this cake special is its simplicity. Crushed pineapple brings natural sweetness and moisture, creating a soft, tender crumb without the need for fancy techniques. The coconut frosting, creamy and lightly textured, adds a tropical finish that balances the fruity base beautifully. Together, pineapple and coconut form a pairing that has long been cherished in traditional home baking, especially in warm regions where these ingredients were a symbol of comfort and hospitality .

This recipe is perfect for both beginner and seasoned bakers. You don’t need special equipment, and the ingredients are easy to find. Whether you’re baking for a family gathering, a festive occasion, or simply to treat yourself, this cake delivers warmth, flavor, and a sense of homemade joy. So preheat your oven, take a deep breath, and let’s bring a little tropical happiness into your kitchen.

Ingredients:

For the Pineapple Cake:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 large eggs, room temperature
• 1 can (20 oz) crushed pineapple, undrained
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• ½ cup vegetable oil

For the Coconut Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 1 tsp vanilla extract
• 1 ½ cups shredded coconut (sweetened or unsweetened)

Directions:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
3. Add the eggs, crushed pineapple with its juice, vegetable oil, and vanilla extract. Stir gently until just combined—do not overmix.
4. Pour the batter evenly into the prepared baking dish, smoothing the top with a spatula.
5. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove the cake from the oven and allow it to cool completely in the pan.

Prepare the Frosting:
7. In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
8. Gradually add the powdered sugar, mixing on low speed until incorporated.
9. Stir in the vanilla extract and shredded coconut until evenly mixed.

Assemble:
10. Once the cake is completely cool, spread the coconut frosting generously over the top.
11. Slice, serve, and enjoy every tropical bite!

Notes:

• This cake tastes even better the next day after the flavors have had time to meld.
• You can toast the shredded coconut lightly for extra depth and texture.
• Store covered in the refrigerator for up to 4 days.

Nutritional Information:

⏰ Prep Time: 20 minutes | 🔥 Baking Time: 40 minutes | ⏳ Total Time: 1 hour
⚡ Calories per serving: ~420 | 🍽️ Servings: 12

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Bon appétit and happy cooking!