Pineapple Coconut Cake

Pineapple coconut cake

Reiner Schmitz / Getty Images

  • Total: 55 mins
  • Prep: 25 mins
  • Cook: 30 mins
  • Yield: 12-24 servings
Nutritional Guidelines (per serving)
203 Calories
8g Fat
33g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12-24 servings
Amount per serving
Calories 203
% Daily Value*
Total Fat 8g 10%
Saturated Fat 3g 15%
Cholesterol 24mg 8%
Sodium 125mg 5%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 5%
Protein 2g
Calcium 65mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This extremely moist Pineapple Coconut Cake is made from scratch. The recipe is loaded with toasted nuts, coconut, and pineapple. The directions call for the cake to be cooled before serving, but I prefer it warm.


  • 2 cups flour
  • 2 1/2 teaspoons baking powder
  • 2 eggs
  • 3 cups sugar (divided)
  • 1 (20-ounce) can crushed pineapple (undrained)
  • 1/4 cup butter
  • 1 (5 1/2-ounce) can evaporated milk (not sweetened condensed)
  • 1 cup pecans (or walnuts, chopped and lightly toasted)
  • 1 cup coconut
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon juice

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F. Grease a 9 x 13 baking pan.

  3. Combine the flour and baking powder in a small bowl with a wire whisk and set aside.

  4. In a large bowl combine the eggs, 2 cups of sugar and the can of crushed pineapple with its juice. Mix well.

  5. Stir in the flour mixture and mix until just combined and no more flour is visible.

  6. Carefully pour the batter into the prepared pan.

  7. Bake the cake for 25 to 30 minutes.

  8. While the cake is baking, combine the remaining cup of sugar with the butter and evaporated milk in a heavy saucepan. Bring the mixture to a boil. Stir it constantly for 3 to 4 minutes.

  9. Remove it from the heat and stir in the pecans, coconut, vanilla and lemon juice.

  10. After removing the cake from the oven, poke holes in the top of the cake with a wooden spoon handle.

  11. Pour the hot icing over the hot cake.

  12. Allow the Pineapple Coconut Cake to cool completely on wire rack before serving. Optionally, serve with whipped cream.