Pineapple Coconut Cake with Cream Cheese Frosting
A moist, tropical cake featuring crushed pineapple baked directly into the batter with crunchy walnuts for texture. The cream cheese frosting is enhanced with coconut extract and optional shredded coconut topping for extra tropical flavor. This sheet cake feeds a crowd and works perfectly for potlucks, summer gatherings, or when you want a fruity dessert that's not overly sweet. The pineapple juice keeps the cake incredibly tender while the coconut elements transport you to island paradise.
Ingredients
Instructions
- 1
Heat oven to 350 degrees
- 2
Beat together eggs with sugar and vanilla in a large bowl
- 3
Add flour, pineapple with juice, baking soda and walnuts and mix well to combine
- 4
Pour cake batter into a 9x13 inch baking pan sprayed with cooking spray
- 5
Bake 35 to 40 minutes
- 6
Cream together cream cheese and butter
- 7
Add vanilla, coconut extract, and powdered sugar and beat with electric mixer until frosting is smooth
- 8
Frost cake once it has cooled after baking
- 9
Add the coconut on top if desired
Tips
Make sure cream cheese and butter are fully softened before making frosting to avoid lumps
Don't drain the pineapple juice - it adds moisture and flavor to the cake
Let cake cool completely before frosting or the frosting will melt
Good to Know
covered at room temperature up to 3 days or refrigerated up to 1 week
cake can be baked 1 day ahead and frosted before serving
at room temperature, cut into squares
Common Mistakes
don't overmix batter to avoid tough cake
ensure frosting ingredients are room temperature to avoid lumps
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use fresh pineapple instead of canned?
Yes, but you'll need to add extra liquid since canned pineapple juice contributes moisture. Use 1.5 cups chopped fresh pineapple plus 1/2 cup pineapple juice.
What if I don't have coconut extract?
You can omit it or substitute with additional vanilla extract. The cake will still be delicious but less tropical in flavor.
How long does this cake keep?
Store covered at room temperature for up to 3 days or refrigerated for up to 1 week. The frosting may firm up when chilled.