I can smell the sweet coconut and bright pineapple as I pull the butter from the fridge. The kitchen hums with the low sound of the oven warming up and the little clatter of mixing bowls. This Pineapple Coconut Dream Cake is one of those recipes that fills the home with warmth and invites everyone to gather around.
I started making this cake when my kids were small and we needed an easy, comforting dessert after busy school nights. It is simple enough for weeknights and pretty enough for Sunday family dessert. If you love cozy family desserts, you might also enjoy the light frosting on my Boston Cream Pie Cupcakes which share that same feel-good vibe. Boston Cream Pie Cupcakes
Why this works
This cake balances three things that matter in a family kitchen. First, it uses pantry-friendly ingredients you likely already have. Second, it comes together quickly so you can spend less time baking and more time with loved ones. Third, the texture is tender and moist, so fussy eaters tend to like it.
It is also forgiving. Small changes in measurements or a quick mix by hand still give a good result. I link techniques across my recipes when a method is useful in many dishes, like how the mixing order can change crumb structure in a Brownie Cake. Brownie Cake
Making this cake becomes a family ritual. Kids can help drain the pineapple, measure the flour, or sprinkle the coconut on top. It is a real time-saver on busy nights and a showstopper for family gatherings.
Process Overview
“This is where the magic happens—when the aroma fills the kitchen.”
I like to think of the process in three clear stages: mix, bake, and cool. Mixing brings the batter to life, baking gives it that golden edge, and cooling locks in moisture so slices stay neat. Along the way, simple steps like draining the pineapple carefully and not overmixing the batter keep the texture tender.
If you like combining quick desserts into a weekend baking list, I sometimes pair this cake with small cookies or bars. For a buttery, nutty contrast, I often make a batch of Caramel Cheesecake Cookies when I bake a cake for company, and they go nicely on the dessert table. Caramel Cheesecake Cookies
Ingredients
Here is everything you need for the cake. I list each ingredient with a quick tip from my experience. Read through first, then gather your tools and ingredients.
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1 cup all-purpose flour
- Tip: Spoon the flour into the measuring cup and level it off. This keeps the cake light and avoids a dense crumb.
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1 cup sugar
- Tip: Use granulated white sugar for a clean flavor. If you prefer, you can reduce to 3/4 cup for a less-sweet cake.
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1/2 cup unsweetened shredded coconut
- Tip: Toast lightly in a dry pan for 1 to 2 minutes if you want extra coconut aroma. Watch closely so it does not burn.
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1/2 cup crushed pineapple, drained
- Tip: Drain well on a paper towel or in a fine sieve for a few minutes. Excess juice can make the batter too wet.
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1/2 cup unsalted butter, softened
- Tip: Bring butter to room temperature so it creams easily with the sugar. If you forget, cut into small pieces to soften faster.
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2 large eggs
- Tip: Use large eggs at room temperature. They incorporate more evenly and help the cake rise.
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1 teaspoon baking powder
- Tip: Check the freshness of your baking powder. If it is old, the cake may not rise well.
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1 teaspoon vanilla extract
- Tip: Use pure vanilla extract for the best flavor. I reach for the real stuff when I bake for company.
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1/4 teaspoon salt
- Tip: Salt balances sweetness. If you use salted butter, you can still add the salt; the amount is small and important.
I like to lay these out on the counter and pre-measure everything in small bowls. It speeds up the work and helps everyone feel included when baking together.
Cheddar Bay Crab Cakes is one of my savory go-to recipes when I plan a family meal around a simple dessert like this cake.
Directions
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Preheat the oven to 350°F (175°C). Grease a cake pan.
- Encouraging note: Preheating is a small step that makes a big difference. Take a moment to grease the pan well so the cake releases easily.
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In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Encouraging note: This step takes 2 to 4 minutes with a mixer. If you are doing it by hand, be patient and enjoy the rhythm.
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Add the eggs one at a time, mixing well after each addition.
- Encouraging note: Adding eggs slowly keeps the batter smooth. Pause and scrape the bowl so everything blends evenly.
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Stir in the vanilla extract.
- Encouraging note: That little splash of vanilla makes the whole kitchen smell warm. Smell it and smile.
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In another bowl, combine the flour, baking powder, salt, and shredded coconut. Gradually add to the wet mixture, alternating with the crushed pineapple. Mix until combined.
- Encouraging note: Alternate dry and wet adds prevents overmixing and gives you a tender crumb. Fold gently until there are no streaks.
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Pour the batter into the prepared cake pan and smooth the top.
- Encouraging note: Smooth the top with a spatula or tap the pan gently on the counter to settle the batter and release bubbles.
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Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Encouraging note: Ovens vary, so start checking at 22 minutes. When the cake is golden and the tester is clean, you did it right.
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Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Encouraging note: Ten minutes is your friend. It helps the cake set so it moves without breaking. Use this time to tidy up or set the table.
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Serve and enjoy your delicious Pineapple Coconut Dream Cake!
- Encouraging note: Slice with a clean, sharp knife. Offer plates to family and savor the moment together.
If you want a playful pairing later, try a light seafood main like a simple fishcakes or scallops stir fry when planning a family dinner around this dessert. Fishcakes Scallops Stir Fry
Serving
I serve this cake family-style on a large platter so everyone can pick a slice. Warm or room temperature both work well. A small dollop of whipped cream or a scoop of vanilla ice cream turns it into a simple celebration.
For casual evenings, I slice the cake into small squares and place them on a dessert board with seasonal fruit. For a more formal family meal, I plate individual slices with a dusting of toasted coconut and a few pineapple wedges.
If you have little ones, cut the cake into smaller portions so everyone can try a piece. That way, the cake lasts through multiple smiles and seconds.
Storage
Store leftover cake in an airtight container in the refrigerator for up to 4 days. Because of the pineapple, refrigeration helps keep the cake safe and fresh.
To freeze, wrap the cooled cake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
To reheat a slice, warm in the microwave for 10 to 15 seconds or in a 300°F oven for 5 to 7 minutes. Warming brings back the aroma and makes the coconut taste freshly toasted.
Kitchen Notes
- Use room temperature ingredients whenever possible for a uniform batter and even rise.
- If you do not have a mixer, mix by hand with a sturdy spoon. It takes slightly longer but still works well.
- Drain the crushed pineapple well. A few extra minutes of draining avoids a soggy center.
- Toasting coconut adds depth. Toss shredded coconut in a skillet over medium heat for 1 to 2 minutes.
- If you are short on time, bake this batter in a muffin tin for 12 to 15 minutes for quick individual treats.
These little shortcuts make the recipe easier without changing the heart of the cake. They are the kinds of tips I share when cooking with family and friends.
Variations
- Less sweet version: Reduce sugar to 3/4 cup and add a squeeze of lemon for brightness.
- Tropical boost: Add 1/4 cup chopped macadamia nuts or chopped toasted almonds for crunch.
- Gluten free: Substitute a 1:1 gluten free flour blend and check the texture. You may need a touch more moisture, like a tablespoon of milk.
- Mini cakes: Pour into a greased 8-inch square pan or muffin tin for smaller portions.
- Frosted version: Top with a simple cream cheese frosting made from 4 ounces cream cheese, 1/4 cup softened butter, 1 to 1 1/2 cups powdered sugar, and 1/2 teaspoon vanilla. Spread gently to keep the cake light.
For picky eaters, reduce the coconut to 1/4 cup or sprinkle it on top instead of mixing it in. That way you still get the flavor without overwhelming anyone.
FAQ
Q: Can I use canned pineapple in juice instead of crushed pineapple?
A: Yes. Drain the pineapple well and pat dry on paper towels before adding. Extra juice can make the batter too wet, so draining is key.
Q: Can I make this in two 8-inch pans for a layered cake?
A: Absolutely. Reduce the baking time slightly. Start checking at 18 minutes. Layers need a shorter bake time than a single deeper pan.
Q: Will this cake work without eggs?
A: You can use egg replacer such as a commercial blend or two tablespoons of ground flax mixed with 6 tablespoons water. Texture will be slightly different but still tasty.
Q: How do I prevent the coconut from sinking?
A: Toss the shredded coconut with a teaspoon of flour before folding into the batter. This helps it stay suspended.
Q: Is this cake freezer friendly?
A: Yes. Wrap cooled slices tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Conclusion
Thank you for baking with me. I hope this Pineapple Coconut Dream Cake brings simple joy to your family table. For a tried-and-true version of a very similar dessert, you can compare notes with the classic version on Allrecipes by reading the Pineapple Coconut Dream Cake Recipe – Allrecipes. Allrecipes Pineapple Coconut Dream Cake If you love heirloom and vintage family recipes, you may also enjoy the nostalgic take at Grandma’s Pineapple Coconut Cake from My Suburban Kitchen. Grandma’s Pineapple Coconut Cake – My Suburban Kitchen
Baking connects us. Make a slice for a neighbor or tuck leftovers into lunchboxes. From my kitchen to yours, enjoy every comforting bite.
Pineapple Coconut Dream Cake
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Spoon the flour into the measuring cup and level it off for a light cake.
- 1 cup sugar Granulated white sugar gives a clean flavor; reduce to 3/4 cup for a less-sweet cake.
- 1 teaspoon baking powder Check the freshness of your baking powder to ensure proper rising.
- 1/4 teaspoon salt Balances sweetness; if using salted butter, you can omit the salt.
- 1/2 cup unsweetened shredded coconut Toast lightly in a dry pan for extra aroma.
Wet Ingredients
- 1/2 cup unsalted butter, softened Bring butter to room temperature for easy creaming.
- 2 large eggs Use at room temperature for better incorporation.
- 1 teaspoon vanilla extract Use pure vanilla extract for the best flavor.
- 1/2 cup crushed pineapple, drained Drain well on paper towels to avoid a soggy cake.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, salt, and shredded coconut.
- Gradually add the dry mixture to the wet mixture, alternating with the crushed pineapple. Mix until combined.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.