The first time I created this Hawaiian Pineapple Cake Recipe, I was nursing a serious case of island withdrawal. Three months after returning from my honeymoon in Maui, I found myself staring out the window at gray skies and drizzling rain, desperately missing the sunshine and tropical flavors that had become part of my daily routine.
That evening, while flipping through our vacation photos, I stumbled upon a picture of this incredible Pineapple Coconut Dream Cake from a little bakery near our hotel. The memory of that first bite—sweet pineapple, creamy coconut, and fluffy cake—sent me straight to the kitchen. If I couldn’t go back to Hawaii, I’d bring Hawaii to me!
After several attempts to recreate that Old Fashioned Pineapple Cake Recipe (and turning my kitchen into what looked like a tropical storm had hit it), I finally nailed what has now become our family’s favorite dessert. My Pineapple Coconut Dream Cake isn’t just a recipe—it’s a vacation for your taste buds!
Why You’ll Love This Pineapple Coconut Dream Dessert
Tropical Escape on a Plate
One bite of this cake transports you straight to a Hawaiian beach. The combination of fresh pineapple and coconut creates an authentic island flavor that makes everyday feel like a vacation.
Perfect Balance of Flavors
The tangy pineapple perfectly balances the sweet, creamy coconut. It’s neither too sweet nor too tart—just the right amount of tropical goodness that keeps you coming back for “just one more slice.”
Make-Ahead Miracle
This Southern Pineapple Cake actually tastes BETTER the next day! The flavors deepen and meld together overnight, making it perfect for busy hosts who want to prepare dessert in advance.
Crowd-Pleasing Superstar
I’ve never met anyone who didn’t love this cake. From picky eaters to sophisticated foodies, this Pineapple Layer Cake Recipe consistently earns rave reviews and recipe requests at every gathering.
Versatile Showstopper
It works as beautifully for birthday celebrations as it does for summer barbecues or holiday gatherings. This Best Coconut Cake Recipe Ever transitions effortlessly between casual and formal occasions.
Surprisingly Simple
Despite its impressive appearance and complex flavors, this Easy Coconut Cake Recipe comes together with basic techniques and common ingredients. No pastry chef skills required!
Nostalgia-Inducing Magic
There’s something about this Southern Coconut Cake Recipe that reminds people of cherished memories—whether it’s a tropical vacation or grandma’s kitchen. It sparks conversations and creates connections.
Ingredients for the Hawaiian Pineapple Coconut Dream Cake
For the Cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup crushed pineapple, drained
For the Frosting:
- 16 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
For the Filling and Topping:
- 1 cup sweetened shredded coconut, toasted
- 1 cup fresh pineapple chunks
- ¼ cup pineapple juice
- ¼ cup toasted macadamia nuts, chopped
Cooking Equipment Needed:
- Two 9-inch round cake pans
- Stand mixer or hand mixer
- Large mixing bowls
- Wire cooling rack
- Offset spatula for frosting
Cooking Instructions for the Pineapple Coconut Dream Cake Recipe
Step 1: Prepare Your Workspace
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, or line with parchment paper. Toast the shredded coconut in the oven for 5-7 minutes until golden brown, watching carefully to prevent burning.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside while you prepare the wet ingredients. This ensures everything is evenly distributed for a perfectly textured cake.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes. Add oil and continue beating until well incorporated. This creates air pockets that help the cake rise beautifully.
Step 4: Add the Wet Ingredients
Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts. Gradually add the buttermilk, alternating with the dry ingredients, beginning and ending with flour mixture.
Step 5: Fold in the Pineapple
Gently fold in the drained crushed pineapple until just combined. Overmixing will develop too much gluten and result in a tough cake, so use a light hand with your spatula here.
Step 6: Bake to Golden Perfection
Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pans for 10 minutes before removing to cooling racks.
Step 7: Prepare the Frosting
Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla and coconut extracts, beating until light and fluffy. If needed, add a splash of pineapple juice to reach desired consistency.
Step 8: Assemble the Cake
Once completely cooled, place one layer on a serving plate. Brush with pineapple juice, spread with frosting, and sprinkle with toasted coconut. Top with the second layer and repeat with juice before frosting the entire cake.
Step 9: Add the Final Touches
Decorate the top with fresh pineapple chunks, remaining toasted coconut, and chopped macadamia nuts. For an extra tropical touch, add a few edible flowers if available.
Notes:
Fresh vs. Canned Pineapple: Fresh pineapple gives the best flavor, but well-drained canned pineapple works in a pinch.
Coconut Milk Substitution: Replace half the buttermilk with coconut milk for an even more pronounced coconut flavor.
Make It Ahead: This cake actually improves after a day in the refrigerator as flavors meld together beautifully.
Frosting Consistency: If the frosting is too thick, add pineapple juice one teaspoon at a time until desired consistency.
Storage Tip: Store in the refrigerator for up to 5 days. Bring to room temperature before serving.
Cupcake Conversion: Batter makes approximately 24 cupcakes. Bake at the same temperature for 18-20 minutes.
Macronutrients per serving:
- Calories: 465
- Fat: 24g
- Carbohydrates: 58g
- Protein: 5g
- Fiber: 2g
- Sugar: 42g
Tropical Baker’s Secrets
Toast Your Coconut Perfectly
Spread coconut on a baking sheet and toast at 325°F, stirring every 3 minutes until golden. The lower temperature gives you more control and prevents burning.
Pineapple Juice Trick
Reserve the juice when draining crushed pineapple. Use it to brush on cake layers for extra moisture and flavor without adding additional ingredients.
Room Temperature Ingredients
For the fluffiest cake texture, ensure butter, eggs, and dairy are at room temperature before mixing. Cold ingredients don’t incorporate properly.
Cream Cheese Frosting Stability
Refrigerate the frosting for 30 minutes before spreading if it seems too soft. This makes it easier to work with in warm conditions.
Flavor-Boosting Secret
Add a tablespoon of dark rum to the cake batter for an authentic tropical depth that enhances both the pineapple and coconut flavors.
Garnish Just Before Serving
Add fresh pineapple garnishes just before serving to prevent excess moisture from making your frosting runny.
Your Cake Questions Answered
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better on day two as the flavors meld. Make it up to two days ahead and store in the refrigerator, but add fresh fruit garnishes just before serving.
What should I serve with this cake?
Serve with a scoop of vanilla ice cream, coconut sorbet, or a small glass of pineapple rum punch. For a complete tropical meal, follow grilled fish or Hawaiian chicken.
Can I use a different frosting?
While cream cheese frosting complements the tropical flavors perfectly, a Swiss meringue buttercream or even a simple whipped cream frosting works beautifully too.
How do I prevent my cake layers from sticking?
Line your cake pans with parchment circles and spray with non-stick spray. After baking, let cakes cool for exactly 10 minutes before removing from pans.
Can I make this cake gluten-free?
Yes! Substitute an equal amount of your favorite gluten-free 1:1 baking flour. The pineapple helps maintain moisture that gluten-free cakes sometimes lack.
How can I intensify the coconut flavor?
Replace regular flour with half coconut flour (reduce to 1/4 cup for every 1/2 cup regular flour), use coconut milk instead of buttermilk, and add coconut rum to the batter.
