Pineapple Coconut Dream Cake
This Pineapple Coconut Dream Cake is a soft, ultra-moist tropical cake made with crushed pineapple, coconut milk, and a rich cream cheese frosting. Every bite delivers sweet pineapple flavor balanced with creamy coconut and fluffy cake layers. Perfect for summer desserts, birthdays, holidays, potlucks, and family celebrations, this cake tastes like a slice of island paradise.
Why You’ll Love This Pineapple Coconut Cake:
Moist & Tender Texture thanks to pineapple and coconut milk
Easy Homemade Cake Recipe using simple pantry ingredients
Crowd-Pleaser Dessert for parties, holidays, and gatherings
Cream Cheese Coconut Frosting that’s rich but not overly sweet
Make-Ahead Friendly great for prepping in advance
Tropical Flavor Combination that feels indulgent and refreshing
Ingredients:
For the Pineapple Coconut Cake
All-purpose flour: 2½ cups (315 g)
Baking powder: 1½ teaspoons
Baking soda: ½ teaspoon
Salt: ½ teaspoon
Unsalted butter, softened: ½ cup (115 g)
Vegetable oil: ¼ cup (60 ml)
Granulated sugar: 1½ cups (300 g)
Large eggs: 3 (room temperature)
Vanilla extract: 2 teaspoons
Coconut extract (optional): 1 teaspoon
Crushed pineapple, well drained: 1½ cups (330–350 g)
Coconut milk: 1 cup (240 ml)
For the Cream Cheese Coconut Frosting
Cream cheese, softened: 8 oz (225 g)
Unsalted butter, softened: ½ cup (115 g)
Powdered sugar: 3½–4 cups (420–480 g), to taste
Coconut milk: 3–4 tablespoons
Vanilla extract: 1 teaspoon
Coconut extract (optional): ½ teaspoon
Optional Toppings
Toasted shredded coconut
Pineapple slices or chunks
Maraschino cherries
Directions:
Preheat the oven and prepare two round cake pans. Whisk the dry ingredients in one bowl. In another bowl, cream butter, oil, and sugar until light and fluffy. Add eggs and extracts, then alternate adding dry ingredients and coconut milk. Gently fold in crushed pineapple. Bake until golden and a toothpick comes out clean. Cool completely.
Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in coconut milk and vanilla until fluffy and spreadable.
Layer the cakes with frosting, cover the top and sides, and decorate with toasted coconut and pineapple for a beautiful tropical finish.
Storage Tips:
Room Temperature: Unfrosted cake keeps up to 2 days
Refrigerator: Frosted cake lasts 4–5 days in an airtight container
Freezer: Unfrosted layers or frosted slices freeze well for up to 3 months
Perfect For:
Summer desserts
Birthday cakes
Holiday baking
Tropical-themed parties
Family gatherings & potlucks
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Pineapple Coconut Dream Cake is a moist tropical dessert made with crushed pineapple, coconut milk, and creamy cream cheese frosting perfect for parties, holidays, and summer treats.
