This Pineapple Coconut Dream Cake is a soft, tender crumb cake with bright pineapple sweetness and toasty coconut texture in every bite.
The cake feels light but rich thanks to butter and shredded coconut, and it stays moist from the drained crushed pineapple and a touch of milk.
It’s easy to make in one bowl for creaming, with simple ingredients and straightforward steps that fit a weeknight bake or a laid-back brunch.
Serve it warm with a scoop of vanilla ice cream or let it cool and pair with strong coffee for a sunny dessert moment.
If you like other coconut-pineapple bakes, try a similar flavor in smaller forms like these coconut and pineapple cottage cheese muffins for grab-and-go mornings.
Why You’ll Love This Pineapple Coconut Dream Cake
- Bright tropical flavors from real crushed pineapple and shredded coconut in every forkful.
- Moist, tender crumb that holds together well but never feels heavy.
- Fast to pull together: classic creaming method with simple folding—no special equipment.
- Uses pantry staples most home bakers already have: flour, sugar, butter, eggs, baking powder, milk.
- Versatile: serves as dessert, brunch cake, or a casual party treat.
- Friendly to scale up or down for rounds, loaf pans, or mini cakes.
- Easy to adapt with optional add-ins like toasted coconut or a light glaze.
What Is Pineapple Coconut Dream Cake?
Pineapple Coconut Dream Cake is a one-layer cake that blends crushed pineapple and shredded coconut into a buttery, tender batter. The taste is sweet and tropical with a soft cake texture and little coconut chew. It’s special because the pineapple keeps the cake moist without needing heavy syrups, and the coconut adds a subtle, warm texture that lifts each bite.
This cake is made using the creaming method: butter and sugar are beaten light, eggs are added, then dry ingredients alternate with milk before folding in pineapple and coconut. The vibe is casual comfort—great for family desserts, potlucks, or simple weekend gatherings where you want something bright and homey without fuss.
Ingredients for Pineapple Coconut Dream Cake
For the Cake
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Ingredient Notes (Substitutions, Healthy Swaps)
- Pineapple: Use canned crushed pineapple that you drain well. If only crushed-in-juice is available, drain and pat dry with a paper towel to avoid extra liquid. Fresh crushed pineapple works too; drain briefly.
- Shredded coconut: Unsweetened is best to control sweetness; sweetened shredded coconut will make the cake sweeter and darker. For less coconut texture, reduce to 3/4 cup.
- Butter: You can swap for an equal amount of neutral oil (like canola) for a slightly different texture—oil yields a moister cake but less buttery flavor.
- Milk: Use any milk you have—whole, 2%, or a plant milk (almond, oat) in equal amounts. Plant milks change flavor slightly.
- Sugar: Brown sugar can be swapped for part or all of the granulated sugar for a deeper caramel note—use 1:1 but expect a firmer crumb.
- Eggs: For an egg-free version, try a commercial egg replacer or 2 flax eggs (2 tbsp ground flax + 6 tbsp water, chilled) but texture will be different. (Optional)
Step-by-Step Instructions
Step 1 – Prepare and preheat
Preheat your oven to 350°F (175°C). Grease and flour a round cake pan (8- or 9-inch). Tap out excess flour so the batter won’t stick.
Visual cue: The pan should look evenly greased with no dry spots.
Step 2 – Cream butter and sugar
In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2–3 minutes with a hand mixer or 4–5 minutes by stand mixer on medium. Scrape the bowl once.
Step 3 – Add eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined. The batter will look smooth and slightly glossy.
Step 4 – Mix dry ingredients and combine
In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mix to the creamed mixture, alternating with the milk: add a third of the flour mix, then half the milk, then another third of flour, the rest of the milk, and finish with the last flour. Mix just until combined—do not overmix.
Step 5 – Fold in pineapple and coconut
Gently fold in the drained crushed pineapple and shredded coconut until evenly distributed through the batter. Be careful to keep as much air in the batter as possible.
Step 6 – Bake
Pour the batter into the prepared cake pan and smooth the top. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7 – Cool and serve
Allow the cake to cool in the pan for 10–15 minutes, then run a knife around the edge and invert onto a rack to cool completely before slicing and serving.
Pro cue: The cake should be golden on top and spring back slightly when touched; a clean toothpick means it’s done.
Pro Tips for Success
- Use room-temperature butter and eggs so they blend smoothly and trap air for a lighter cake.
- Drain pineapple thoroughly; excess juice will make the batter too wet and change baking time. Pat crushed pineapple with paper towels if needed.
- Do not overmix after adding flour. Overmixing develops gluten and makes the cake dense. Mix until just combined.
- Measure flour by spooning it into the cup and leveling with a knife—don’t scoop dry flour directly with the cup.
- If you want a slightly crisper top, bake on the middle rack and use a metal pan instead of glass.
- Rotate the pan once halfway through baking if your oven has hot spots.
- Cool the cake in the pan briefly to prevent breaking, then remove to a rack to avoid soggy bottom.
Flavor Variations
- Optional: Coconut-Glaze Finish — Mix 1 cup powdered sugar with 1–2 tbsp milk and a splash of vanilla, drizzle over cooled cake and sprinkle with toasted coconut.
- Optional: Nutty Twist — Fold 1/2 cup chopped macadamia nuts or pecans for crunch; lightly toast them first for better flavor.
- Optional: Citrus Brightness — Add 1 teaspoon grated lime or orange zest to the batter for extra zing.
- Optional: Toasted Coconut — Replace half of the shredded coconut with toasted coconut for deeper toasty notes.
- Optional: Rum-Free Soak — Brush the warm cake with a tablespoon of pineapple juice mixed with a teaspoon of vanilla for extra moisture (non-alcoholic).
- Optional: Mini Bundt Variation — Bake in a mini bundt pan for individual servings; reduce bake time slightly and check often.
Serving Suggestions
- Slice and serve with a scoop of vanilla ice cream and a sprinkle of toasted coconut for a dessert.
- Offer at brunch alongside coffee, fresh fruit, and yogurt for a light daytime treat.
- Turn a slice into a fancy plate by adding a spoonful of macerated berries and mint.
- Make small slices for a potluck or tea service—cut into wedges and garnish with lime zest.
- Serve warm with a dollop of lightly sweetened whipped cream for guests.
- Pack small portions for a picnic with tropical-flavored drinks or iced tea.
Make-Ahead, Storage & Reheating
- Make-ahead: You can bake the cake a day ahead and store it at room temperature wrapped in plastic wrap or in an airtight container. It holds well and the flavors meld overnight.
- Storage duration: Store at room temperature for up to 2 days in an airtight container; refrigerate for up to 4 days. Refrigeration will firm the cake and slightly change the texture.
- Reheating: For a fresh-warm slice, reheat single slices in a microwave for 10–15 seconds or in a 325°F (160°C) oven for 5–7 minutes. Avoid long reheating which can dry the cake.
- Texture changes: Refrigeration will make the cake firmer and the coconut chewier; allow slices to come to room temperature or warm them slightly before serving.
Storage and Freezing Instructions
- To freeze the whole cake: cool completely, wrap tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw in the refrigerator overnight, then bring to room temperature before serving.
- To freeze slices: wrap each slice in plastic and place in a freezer bag; freeze up to 1 month for best texture. Thaw in the fridge or at room temperature.
- Note: Freezing is fine, but very wet fillings or glazes may change texture after thawing—avoid glazing before freezing; add glazes after thawing for best results.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
355 kcal | 5 g | 55 g | 22 g | 2 g | 190 mg
Estimates vary by brands and portions.
FAQ About Pineapple Coconut Dream Cake
Q: Why is my cake too dense?
A: Likely overmixing after adding flour or using cold ingredients. Mix just until combined and use room-temperature butter and eggs.Q: Why did my cake turn out too wet in the center?
A: The pineapple may have been too wet, or the cake needs more bake time. Drain pineapple well and test with a toothpick; bake 3–5 minutes longer if needed.Q: Can I use sweetened shredded coconut?
A: Yes, but it will add extra sweetness and may brown faster. Reduce sugar slightly if desired.Q: How do I know when the cake is done?
A: A toothpick inserted in the center should come out clean or with a few moist crumbs. The top should be golden and spring back to touch.Q: Can I make this in a loaf pan?
A: Yes. Bake time will increase—start checking at 35 minutes and expect 45–55 minutes depending on pan size.Q: Can I skip the coconut?
A: Yes. Omitting coconut will change texture and flavor. You can fold in 1/2 cup extra flour or 1/2 cup nuts if you want texture replacement (optional).
Notes
- Let the cake cool fully before glazing so the glaze doesn’t run off.
- Toast shredded coconut in a dry skillet over medium heat until golden for a deeper flavor and garnish.
- For even slices, chill the cake slightly and use a sharp serrated knife.
- If using a dark pan, reduce oven temp by 25°F and check early to avoid over-browning.
- For a lighter presentation, dust with powdered sugar before serving.
Troubleshooting
- Problem: Cake is bland. Fix: Add a teaspoon of vanilla or a teaspoon of citrus zest to lift flavor; a pinch more salt can also help.
- Problem: Cake sinks in the middle. Fix: Don’t open the oven during early baking; ensure baking powder is fresh and measure flour correctly.
- Problem: Bottom or edges burn before center bakes. Fix: Use an oven thermometer to check temp, bake on a lower rack, or wrap the pan’s outer rim in foil.
- Problem: Cake is dry. Fix: Don’t overbake; add a small syrup brush (equal parts sugar and water heated) after baking to add moisture.
- Problem: Coconut clumps in batter. Fix: Toss shredded coconut with a teaspoon of flour before folding in to prevent sinking and clumping.
Final Thoughts
This Pineapple Coconut Dream Cake is a simple, dependable way to bring tropical flavor to your kitchen without fuss. It balances moist cake and chewy coconut for an easy crowd-pleaser that works for dessert or brunch. For an alternate version and inspiration, see the classic Pineapple Coconut Dream Cake Recipe – Allrecipes.
Pineapple Coconut Dream Cake
Ingredients
For the Cake
- 1 cup crushed pineapple, drained Use canned or fresh pineapple, drained well.
- 1 cup shredded coconut Unsweetened preferred; can reduce to 3/4 cup for less texture.
- 1/2 cup unsalted butter, softened Can be replaced with equal amount of neutral oil.
- 1 cup granulated sugar Brown sugar can replace for a deeper flavor.
- 2 large eggs Can use egg replacer or flax eggs for egg-free version.
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour Measure carefully to avoid dense cake.
- 1 1/2 teaspoons baking powder Ensure freshness for proper rise.
- 1/2 teaspoon salt
- 1/2 cup milk Any variety of milk can be used.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes with a hand mixer.
- Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry mix to the creamed mixture, alternating with the milk.
- Gently fold in drained crushed pineapple and shredded coconut until evenly distributed.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes, then invert onto a rack to cool completely before slicing.