One summer afternoon, my granddaughter and I set out to bake something bright and cheerful for a family picnic. She insisted on pineapple because it reminded her of the little umbrella drinks she had seen at the beach, and I suggested coconut since it always brings a bit of tropical comfort to my kitchen.
We gathered our ingredients, laughing as she nibbled on a piece of pineapple before it made its way into the bowl. The air was filled with the sweet, buttery aroma as the cake baked, and everyone gathered around the kitchen, asking when it would be ready.
The first slice disappeared faster than I expected, with my husband declaring it “sunshine on a plate.” My daughter asked for the recipe before she even finished her piece, and the grandchildren licked the frosting off their forks before going back for seconds.
Baking this cake didn’t just make a dessert, it created a memory—an afternoon filled with laughter, sticky fingers, and the joy of sharing something homemade. This cake has since become a favorite request for gatherings, especially when we want to bring a taste of summer to the table, no matter the season.
Short Description
This Pineapple and Coconut Dream Cake is a moist, tropical-inspired dessert made with fresh pineapple, shredded coconut, and a soft, buttery crumb. Finished with a light powdered sugar frosting, it’s the perfect cake to brighten any occasion.
Key Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup full-fat coconut milk
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup pineapple chunks, fresh or canned (drained)
- ½ cup shredded coconut, unsweetened
- Powdered sugar (for frosting)
Tools Needed
- 8-inch round cake pan
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Wire cooling rack
Cooking Instructions
Step 1: Prepare the Oven and Pan
Preheat oven to 350°F (175°C). Grease and lightly flour an 8-inch round cake pan.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly blended.
Step 3: Mix the Wet Ingredients
In another bowl, whisk eggs, coconut milk, melted butter, and vanilla extract until smooth.
Step 4: Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix.
Step 5: Fold in Fruit and Coconut
Gently fold in pineapple chunks and shredded coconut until evenly distributed in the batter.
Step 6: Bake
Pour batter into the prepared pan. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
Step 7: Cool and Frost
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, make a light glaze by mixing powdered sugar with a small splash of coconut milk. Drizzle over the cake.
Troubleshooting Tip: If the cake browns too quickly, cover loosely with foil for the last 10 minutes of baking.
Why You’ll Love This Recipe
Tropical Flavor: Pineapple and coconut create a naturally sweet, refreshing taste.
Simple Ingredients: Uses pantry staples with just a touch of fruit.
Light and Moist: Coconut milk keeps the crumb soft and tender.
Crowd-Pleaser: Perfect for family gatherings, potlucks, or afternoon coffee.
Easy to Customize: Works with fresh or canned pineapple and different frosting styles.
Mistakes to Avoid & Solutions
Overmixing the Batter: This can make the cake dense. Stir until just combined.
Using Too Much Liquid from Pineapple: Always drain canned pineapple well. Extra juice can make the cake soggy.
Skipping Room Temperature Eggs: Cold eggs don’t blend as smoothly. Let them sit out for 20 minutes before baking.
Not Cooling Before Frosting: Frosting too early melts the glaze. Wait until the cake is completely cooled.
Serving and Pairing Suggestions
Serve with fresh pineapple slices or toasted coconut on top.
Pair with vanilla ice cream for a decadent treat.
Perfect alongside hot tea, iced coffee, or a fruity cocktail.
For gatherings, cut into squares and serve family-style.
Storage and Reheating Tips
Store leftover cake in an airtight container at room temperature for 2 days.
Refrigerate for up to 4 days to keep fresh.
To freeze, wrap tightly in plastic wrap and foil, then freeze up to 2 months.
Reheat slices in the microwave for 10–15 seconds to bring back softness.
FAQs
1. Can I use canned coconut milk instead of fresh?
Yes, canned full-fat coconut milk works perfectly in this recipe.
2. Can I use crushed pineapple instead of chunks?
Yes, but make sure it’s well-drained to avoid excess moisture.
3. Can I make this cake dairy-free?
Swap butter for coconut oil and use coconut milk for a fully dairy-free version.
4. Can I bake this in a different pan size?
Yes, a 9-inch pan works, but reduce baking time by 5 minutes and check early.
5. How do I know when the cake is done?
Insert a toothpick in the center, it should come out clean with just a few moist crumbs.
Tips & Tricks
Toast the shredded coconut before adding for a deeper flavor.
For a richer glaze, add a splash of pineapple juice to the powdered sugar.
Keep butter melted but not hot, so it blends smoothly.
If you prefer a layered cake, double the recipe and bake in two pans.
Recipe Variations
Pineapple Upside-Down Style: Arrange pineapple rings on the bottom of the pan with a little brown sugar before pouring in the batter.
Cream Cheese Frosting Version: Replace powdered sugar glaze with cream cheese frosting for a richer finish.
Nutty Twist: Add ½ cup chopped macadamia nuts or pecans for crunch.
Lighter Version: Use light coconut milk and reduce sugar to ¾ cup for a less sweet, lower-calorie option.
Final Thoughts
This Pineapple and Coconut Dream Cake is light but flavorful, tropical yet comforting, and always gone too soon once it’s set on the table. My grandchildren love the bursts of pineapple in each bite, while the adults appreciate the subtle richness from the coconut milk.
What I enjoy most is how versatile it is—perfect for birthdays, summer afternoons, or even just a sweet ending to Sunday supper. Every time I bake it, I feel like I’m sharing a little piece of sunshine with those I love. And isn’t that what baking is truly about—gathering, sharing, and creating memories around something homemade?
Pineapple and Coconut Dream Cake
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup full-fat coconut milk
- 2 large eggs room temperature
- ½ cup unsalted butter melted
- 1 tsp vanilla extract
- 1 cup pineapple chunks fresh or canned (drained)
- ½ cup shredded coconut unsweetened
- Powdered sugar for frosting
Instructions
- Preheat oven to 350°F (175°C). Grease and lightly flour an 8-inch round cake pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk eggs, coconut milk, melted butter, and vanilla until smooth.
- Pour wet mixture into dry ingredients. Stir gently until just combined, without overmixing.
- Fold in pineapple chunks and shredded coconut.
- Pour batter into pan. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Cool in pan for 10 minutes, then transfer to a wire rack. Once cooled, drizzle with glaze made from powdered sugar and a splash of coconut milk.
