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Slice of pineapple coconut cake topped with whipped cream, pineapple chunks, and toasted coconut flakes on a white plate.

Best Coconut Pineapple Cake Easy Summer Cake Recipe - Light, Lush, and Sunshine-Ready

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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Course Cake, Dessert
Cuisine American (Tropical-Inspired)
Servings 12 Slices

Ingredients
  

  • All-purpose flour – 2 cups (spooned and leveled)
  • Granulated sugar – 1 cup
  • Light brown sugar – 1/2 cup, packed
  • Baking powder – 2 teaspoons
  • Baking soda – 1/2 teaspoon
  • Kosher salt – 1/2 teaspoon
  • Eggs – 3 large, room temperature
  • Neutral oil (canola or vegetable) – 1/2 cup
  • Full-fat coconut milk – 3/4 cup, well shaken
  • Vanilla extract – 2 teaspoons
  • Coconut extract – 1/2 teaspoon (optional but boosts flavor)
  • Crushed pineapple – 1 can (20 oz), well drained; reserve 2 tablespoons juice
  • Sweetened shredded coconut – 1 cup, plus extra for topping
  • Cream cheese – 8 oz, softened
  • Unsalted butter – 1/2 cup (1 stick), softened
  • Powdered sugar – 2 1/2 to 3 cups, sifted
  • Vanilla extract – 1 teaspoon
  • Reserved pineapple juice – 1 to 2 tablespoons (to taste)
  • Pinch of salt

Instructions
 

  • Prep the pan and oven. Heat oven to 350°F (175°C). Grease a 9x13-inch pan and line the bottom with parchment for easy release.
  • Toast the coconut topping. Spread 1/2 to 3/4 cup shredded coconut on a sheet pan and toast for 5–7 minutes, stirring once, until golden. Cool completely.
  • Mix dry ingredients. In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until no lumps remain.
  • Combine wet ingredients. In another bowl, whisk eggs, oil, coconut milk, vanilla, and coconut extract. Stir in the drained crushed pineapple.
  • Bring it together. Pour wet ingredients into dry and mix with a spatula just until combined. Fold in 1 cup shredded coconut. Do not overmix.
  • Bake. Spread batter evenly into the pan. Bake 28–34 minutes, or until the center springs back and a toothpick comes out with a few moist crumbs.
  • Cool fully. Let the cake cool in the pan on a rack for at least 1 hour before frosting.
  • Make the frosting. Beat cream cheese and butter until smooth and fluffy, 2–3 minutes. Add powdered sugar in batches, then vanilla, a pinch of salt, and 1–2 tablespoons pineapple juice until spreadable and tangy.
  • Frost and finish. Spread frosting over the cooled cake. Sprinkle generously with the toasted coconut. Chill 15 minutes to set, or slice and serve right away.