Moist Pineapple Coconut Cake – Easy Tropical Sheet Cake with Cream Cheese Frosting

Moist Pineapple Coconut Cake is a soft, tender cake loaded with crushed pineapple and shredded coconut, topped with a creamy, tangy frosting. Every bite is sweet, juicy, and full of tropical flavor.

This is the kind of cake that stays moist for days thanks to the pineapple, and it’s even better the next day. You can bake it as an easy 9×13 sheet cake for potlucks and family dinners or dress it up with toasted coconut on top for special occasions.

We’ll walk through how to keep the cake soft (never dry), how to balance the sweetness with a cream cheese frosting, and how to store it so it stays perfect.

Why You’ll Love This Moist Pineapple Coconut Cake

Incredibly moist: Crushed pineapple keeps the crumb soft and juicy.
Big flavor, simple method: No fancy layers or techniques; just mix, bake, frost.
Crowd-pleaser: Feels special but uses basic ingredients.
Make-ahead friendly: Tastes even better after chilling.
Tropical twist: Coconut + pineapple tastes like vacation in cake form.

Ingredients

For the Pineapple Coconut Cake

2 cups (250 g) all-purpose flour
1 1/2 cups (300 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup (120 ml) vegetable oil (or other neutral oil)
1 teaspoon vanilla extract
1 cup (240 ml) buttermilk or milk with 1 tablespoon lemon juice
1 (20 oz / 560 g) can crushed pineapple in juice, undrained
1 cup sweetened shredded coconut

For the Cream Cheese Coconut Frosting

8 oz (225 g) cream cheese, softened
1/2 cup (115 g) unsalted butter, softened
2 1/2–3 cups (300–360 g) powdered sugar, sifted
1 teaspoon vanilla extract
2–3 tablespoons pineapple juice or milk (as needed for consistency)
1/2–3/4 cup sweetened shredded coconut, for stirring in or sprinkling on top

Optional:

Lightly toasted coconut for garnish (toasted in a dry pan or oven until golden)

How to Make Moist Pineapple Coconut Cake

1. Prep the pan and oven

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and, if you like, line the bottom with parchment for easy removal.

2. Mix the dry ingredients

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. Add the wet ingredients

In a separate bowl, whisk eggs, oil, vanilla, and buttermilk.

Pour the wet mixture into the dry ingredients and gently stir until mostly combined. Don’t overmix.

4. Fold in pineapple and coconut

Add the entire can of crushed pineapple with the juice and the shredded coconut to the batter.

Fold gently until everything is evenly distributed. The batter will be looser than typical cake batter — that’s what makes it moist.

5. Bake the cake

Pour the batter into the prepared pan and smooth the top.

Bake at 350°F (175°C) for about 30–38 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean (a few small moist crumbs are okay, just no wet batter).

Let the cake cool completely in the pan before frosting.

6. Make the cream cheese coconut frosting

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

Gradually add powdered sugar, 1/2 cup at a time, beating until fluffy. Add vanilla and enough pineapple juice or milk to reach a spreadable, creamy consistency.

If you want coconut inside the frosting, fold in a small handful now. Otherwise, save it for sprinkling on top.

7. Frost and garnish

Spread the frosting evenly over the cooled cake.

Sprinkle shredded coconut (plain or lightly toasted) over the top. Chill briefly if you want cleaner slices.

Slice into squares and serve.

Serving Suggestions for Moist Pineapple Coconut Cake

Serve this cake:

Cold from the fridge for a dense, ultra-moist texture
Slightly chilled at parties and potlucks
With fresh pineapple slices or berries on the side
With a cup of coffee or tea for an afternoon treat

It’s perfect for:

Summer gatherings
Easter, Mother’s Day, or spring events
Office treats / school events
Any time you’re craving something tropical and comforting

Cook’s Tips

Don’t drain the pineapple.
The juice is what keeps the cake so moist. Use the whole can with its juice.

Mix gently.
Overmixing can make the crumb tough. Stir just until everything is combined.

Cool completely before frosting.
If the cake is warm, the cream cheese frosting will melt and slide.

Toast the coconut for extra flavor.
A few minutes in a dry skillet or on a baking sheet in the oven turns it golden and intensifies the coconut flavor.

Make ahead:
This cake is great made a day ahead and stored in the fridge. The flavors meld and it slices beautifully.

Variations & Add-Ins

Pineapple Poke Cake Twist:
Poke holes in the warm cake and pour a small amount of pineapple juice over before cooling, for extra moisture.
Nutty version:
Add 1/2 cup chopped pecans or walnuts to the batter or sprinkle on the frosting.
Coconut-only topping:
Skip the coconut inside the frosting and just do a thick coconut layer on top.
Layer cake:
Divide the batter into two 8-inch round pans, adjust bake time down slightly, and stack with frosting between layers.

Storage & Reheating

Fridge:
Because of the cream cheese frosting, store the cake covered in the refrigerator. It keeps well for 3–4 days and stays moist.

Freezer:
You can freeze slices (or the unfrosted cake) tightly wrapped for up to 2 months. Thaw in the fridge, then frost (if not already frosted).

Serving from fridge:
Let slices sit at room temperature for 10–15 minutes before serving if you prefer a softer frosting.

FAQ

Can I use fresh pineapple instead of canned?
Canned crushed pineapple in juice is easiest and most reliable. If using fresh, chop very finely and add some extra juice or a bit of pineapple juice to keep the moisture level similar.

Can I use coconut milk instead of buttermilk?
You can replace some or all of the buttermilk with canned coconut milk for more coconut flavor, but the texture will be slightly richer and denser.

Is the cake very sweet?
It’s a sweet, dessert-style cake. You can reduce the sugar in the batter slightly (to about 1 1/3 cups) or use a little less powdered sugar in the frosting if you want it less sweet.

Can I make this without cream cheese frosting?
Yes. You can dust with powdered sugar, use a simple glaze (powdered sugar + pineapple juice), or serve plain — but the cream cheese frosting really balances the sweetness.

Moist Pineapple Coconut Cake is the kind of dessert that looks simple in the pan but completely delivers when you take a bite. The pineapple keeps it tender and juicy, the coconut adds chew and flavor, and the cream cheese frosting ties everything together with a tangy, creamy finish.

Bake it for a gathering or just because you’re craving something tropical and homey. Either way, don’t be surprised when people go back for “just one more small piece.”