Pineapple Coconut Sheet Cake – Bright, Moist, and Easy
If you love tropical flavors and a cake that practically makes itself, this Pineapple Coconut Sheet Cake will be your new go-to. It’s moist, sunny, and full of sweet pineapple with a hint of toasted coconut. No fancy layers, no special equipment—just a straightforward sheet cake that feeds a crowd.
The frosting is creamy and lightly tangy, and it sinks into the warm cake for the best texture. If you’re hosting, bringing dessert to a potluck, or just want something cheerful for the week, this cake delivers.
Pineapple Coconut Sheet Cake - Bright, Moist, and Easy
Ingredients
Method
- Prep the pan and oven. Heat the oven to 350°F (175°C). Grease a 9x13-inch baking pan (or a 10x15 jelly roll pan for a thinner cake) and line with parchment for easy removal.
- Toast the coconut topping. Spread the sweetened shredded coconut on a baking sheet and toast in the oven for 4–6 minutes, stirring once, until lightly golden.Watch closely—it browns fast.
- Mix the dry ingredients. In a large bowl, whisk flour, sugar, baking soda, and salt until well combined.
- Add the wet ingredients. Add eggs, oil, vanilla, and the entire can of crushed pineapple with its juice. Stir with a spatula until no dry streaks remain. If using, fold in the unsweetened shredded coconut.
- Bake. Pour the batter into the prepared pan and smooth the top.Bake for 25–35 minutes (20–25 minutes for a jelly roll pan), until the center is set and a toothpick comes out with a few moist crumbs.
- Cool. Place the pan on a rack and let the cake cool until just warm, about 30–45 minutes. This helps the frosting glide on and meld with the cake.
- Make the frosting. Beat cream cheese and butter together until smooth and fluffy, 2–3 minutes. Add powdered sugar in batches, beating until creamy.Mix in vanilla, salt, and just enough buttermilk or sour cream to reach a spreadable consistency.
- Frost the cake. Spread frosting over the warm (not hot) cake. The warmth helps it settle in for that ultra-moist texture.
- Finish with toppings. Sprinkle toasted coconut over the frosting. Add nuts or pineapple tidbits if you like.Chill 20 minutes to set, or serve right away.
Why This Recipe Works
- Crushed pineapple keeps the cake moist without making it heavy. The fruit adds sweetness and structure, so you don’t need a long list of ingredients.
- Oil instead of butter gives the cake a soft, tender crumb that stays fresh longer.It also mixes quickly by hand.
- Buttermilk or sour cream in the frosting brings gentle tang that balances the sweetness of pineapple and coconut.
- Sheet pan format makes it bake evenly and cool fast. It’s easy to transport and slice—perfect for gatherings.
- Toasted coconut on top adds texture and amplifies the coconut flavor without overpowering the cake.
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon fine salt
- 2 large eggs, room temperature
- 1/2 cup neutral oil (canola, vegetable, or light olive)
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple in juice, undrained
- 1/2 cup unsweetened shredded coconut (optional in batter)
- For the frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 1/2 to 3 cups powdered sugar, sifted
- 1–2 tablespoons buttermilk or sour cream (to loosen)
- 1 teaspoon vanilla extract
- Pinch of salt
- For topping:
- 1 cup sweetened shredded coconut, lightly toasted
- Optional: 1/4 cup chopped toasted macadamia nuts or pecans
- Optional: Extra pineapple tidbits, drained well
How to Make It
- Prep the pan and oven. Heat the oven to 350°F (175°C). Grease a 9×13-inch baking pan (or a 10×15 jelly roll pan for a thinner cake) and line with parchment for easy removal.
- Toast the coconut topping. Spread the sweetened shredded coconut on a baking sheet and toast in the oven for 4–6 minutes, stirring once, until lightly golden.Watch closely—it browns fast.
- Mix the dry ingredients. In a large bowl, whisk flour, sugar, baking soda, and salt until well combined.
- Add the wet ingredients. Add eggs, oil, vanilla, and the entire can of crushed pineapple with its juice. Stir with a spatula until no dry streaks remain. If using, fold in the unsweetened shredded coconut.
- Bake. Pour the batter into the prepared pan and smooth the top.Bake for 25–35 minutes (20–25 minutes for a jelly roll pan), until the center is set and a toothpick comes out with a few moist crumbs.
- Cool. Place the pan on a rack and let the cake cool until just warm, about 30–45 minutes. This helps the frosting glide on and meld with the cake.
- Make the frosting. Beat cream cheese and butter together until smooth and fluffy, 2–3 minutes. Add powdered sugar in batches, beating until creamy.Mix in vanilla, salt, and just enough buttermilk or sour cream to reach a spreadable consistency.
- Frost the cake. Spread frosting over the warm (not hot) cake. The warmth helps it settle in for that ultra-moist texture.
- Finish with toppings. Sprinkle toasted coconut over the frosting. Add nuts or pineapple tidbits if you like.Chill 20 minutes to set, or serve right away.
Keeping It Fresh
- Room temp: If your kitchen is cool, the frosted cake keeps well at room temperature for up to 8 hours. Cover loosely to prevent drying.
- Refrigerate: Because of the cream cheese frosting, store leftovers covered in the fridge for 3–4 days. The flavor actually improves by day two.
- Freeze: Freeze slices tightly wrapped for up to 2 months.Thaw overnight in the fridge. For best texture, freeze the cake unfrosted and add frosting fresh.
- Prevent sogginess: If adding pineapple tidbits on top, drain them very well and pat dry before garnishing.
Health Benefits
- Pineapple brings vitamin C and manganese, which support immune health and energy metabolism.
- Coconut adds fiber and healthy fats, providing a bit of satiety and texture.
- Oil-based cakes can be lighter than butter-heavy ones in saturated fat, depending on the oil you use.
- Portion-friendly: Sheet cakes are easy to slice into smaller servings, so you can enjoy a treat without overdoing it.
Pitfalls to Watch Out For
- Overmixing the batter. Stir just until combined. Overmixing can make the cake tough.
- Using pineapple in syrup. Pineapple in juice keeps the sweetness balanced and the texture right.Syrup can make the cake too sweet and dense.
- Skipping the parchment. This cake is moist and can stick. A parchment sling makes removal clean and easy.
- Overbaking. The cake should be springy with a few moist crumbs on the tester. Dry edges mean it’s gone too far.
- Frosting a hot cake. Let it cool to warm.Too hot and the frosting melts into a greasy layer; too cold and it won’t meld into the crumb.
Variations You Can Try
- Pina colada twist: Add 1/2 teaspoon coconut extract to the batter and 1 tablespoon rum to the frosting. Or brush the warm cake with a little coconut rum syrup.
- Lighter frosting: Swap half the cream cheese frosting for whipped cream or Greek yogurt whipped with a bit of powdered sugar and vanilla.
- Nutty crunch: Fold 1/2 cup toasted macadamias or pecans into the batter for texture.
- Gluten-free: Use a 1:1 gluten-free all-purpose blend with xanthan gum. Let the batter rest 10 minutes before baking.
- Dairy-free: Use dairy-free cream cheese and butter alternatives, and a plant-based yogurt in place of buttermilk.
- Spiced version: Add 1 teaspoon ground cinnamon and a pinch of nutmeg to the dry ingredients for warm flavor.
- Thicker bakery-style: Bake in a 9×9 pan for a taller cake; increase bake time and test for doneness.
FAQ
Can I use fresh pineapple instead of canned?
Yes, but chop it very finely and include some juice to match the moisture of canned crushed pineapple.
You’ll want about 2 1/2 cups of very finely chopped pineapple plus 1/3–1/2 cup of its juice.
Do I need to drain the crushed pineapple?
No. Use the pineapple with its juice as written. That extra moisture is key to the cake’s texture.
Can I make this cake ahead?
Absolutely.
Bake the cake a day in advance, cool, cover, and refrigerate. Frost a few hours before serving. The flavors meld nicely overnight.
What if I don’t have cream cheese?
You can make a simple vanilla buttercream with butter, powdered sugar, vanilla, and a splash of milk, or use whipped cream stabilized with a little powdered sugar.
How do I prevent the toasted coconut from getting soft?
Toast it well and add it just before serving.
Store leftovers uncovered for the first 30 minutes in the fridge to set, then cover lightly.
Can I reduce the sugar?
You can drop the granulated sugar in the cake to 1 1/4 cups and the powdered sugar in the frosting to about 2 cups. The cake will be slightly less sweet but still moist.
What pan size works best?
A 9×13 pan gives a classic thickness. A 10×15 jelly roll pan yields a thinner, snack-bar-style cake with a shorter bake time.
Is this cake good for outdoor events?
Yes, but keep it shaded and cool.
Since the frosting is cream cheese-based, avoid letting it sit out for more than a couple of hours in warm weather.
In Conclusion
This Pineapple Coconut Sheet Cake is bright, easy, and perfect for sharing. It mixes in minutes, bakes evenly, and finishes with a lush frosting and a crunchy coconut crown. Whether it’s a weeknight treat or a potluck favorite, it brings sunny flavor without fuss.
Keep the ingredients on hand, and you’ll always be ready to bake a crowd-pleasing dessert.
