Hawaiian cake recipe lovers, get ready to escape to a tropical island with every bite! This pineapple-packed, coconut-kissed dessert is moist, rich, and layered with a cream cheese frosting that brings vacation vibes to your kitchen. Whether you’re hosting a luau, summer birthday, or just craving a fruity treat, this easy Hawaiian cake recipe is a must-bake for any occasion.
Table of Contents
- Why You’ll Love This Hawaiian Cake
- Ingredients (Serves 12)
- Step-by-Step Instructions
• Step 1: Preheat and Prep
• Step 2: Make the Cake Batter
• Step 3: Bake
• Step 4: Prepare the Frosting
• Step 5: Frost and Decorate - Substitutions and Add-Ins
- Storage & Make-Ahead Tips
- Serving Suggestions
- Nutrition (Per Serving)
- Explore More Tropical Recipes
- FAQs
• Can I use fresh pineapple instead of canned?
• Can I turn this into cupcakes?
• Is this cake overly sweet?
• Can I make it dairy-free? - Final Thoughts
- Share & Save
Ingredients (Serves 12)
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 can (20 oz) crushed pineapple in juice (do not drain)
- 1 tsp vanilla extract
For the Frosting:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (optional)
For the Topping:
- 1 cup sweetened shredded coconut
- Maraschino cherries (for garnish)
- Pineapple slices or chunks (for decoration)
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or two 9-inch round pans. Line the bottom with parchment paper for easy removal if desired.
Step 2: Make the Cake Batter
In a large bowl, mix flour, sugar, baking soda, and salt. Add eggs, vanilla, and the entire can of crushed pineapple (with juice). Stir gently until just combined—about 2–3 minutes. Pour batter evenly into your prepared pan(s).
Step 3: Bake
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let your Hawaiian cake cool completely before frosting.
Step 4: Prepare the Frosting
Beat cream cheese and butter until fluffy. Gradually mix in powdered sugar and vanilla until smooth. Fold in pecans if using.
Step 5: Frost and Decorate
Spread the frosting over the cooled cake. Toast shredded coconut in a dry skillet over medium heat, stirring constantly for 3–5 minutes until golden brown. Sprinkle toasted coconut on top. Garnish with pineapple chunks and maraschino cherries for a festive tropical look.
Substitutions and Add-Ins
- No eggs? Replace each with 1/4 cup applesauce or mashed banana.
- Gluten-free? Use a 1:1 gluten-free flour blend.
- Lighten it up? Try Neufchâtel cheese and reduced-fat butter.
- Boost tropical flavor: Add 1/2 tsp coconut extract to the batter and frosting.
- More fruit? Mix in 1/2 cup diced mango or banana for an extra tropical punch.
Storage & Make-Ahead Tips
- Make ahead: Bake and frost the Hawaiian cake up to 24 hours in advance. Chill, then bring to room temperature before serving.
- Leftovers: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze the unfrosted cake for up to 2 months. Wrap in plastic and foil for best results.
Serving Suggestions
- Serve chilled for a refreshing texture or slightly warm for extra comfort.
- Top with whipped cream or coconut ice cream.
- Pair with tropical drinks like mango smoothies or piña coladas.
- Cut into cubes for a tropical dessert charcuterie board.
Nutrition (Per Serving)
- Calories: 420
- Carbs: 53g
- Protein: 4g
- Fat: 22g
- Sugar: 35g
- Fiber: 1g
FAQs About This Hawaiian Cake Recipe
Can I use fresh pineapple instead of canned?
Yes! Use about 2 cups of finely chopped, juicy pineapple—include the juice for best texture.
Can I make this into cupcakes?
Absolutely! Spoon batter into cupcake liners and bake at 350°F for 18–22 minutes.
Is this cake overly sweet?
Not at all! The tartness of the pineapple and tangy cream cheese frosting keeps the sweetness balanced.
Can I make this dairy-free?
Yes. Use plant-based butter and vegan cream cheese. A coconut-based frosting works beautifully, too.
Final Thoughts
This Hawaiian cake recipe is more than just dessert—it’s a slice of island life. With its simple steps and big tropical flavors, it’s the perfect treat for any occasion. Whether it’s a luau, picnic, or just a midweek mood booster, this pineapple coconut cake brings sunshine to your plate.
Can I use fresh pineapple instead of canned?
Yes, but ensure it’s very finely chopped and juicy. You’ll need about 2 cups, including the juice
Can I turn this into cupcakes?
Absolutely! Pour the batter into cupcake liners and bake at 350°F for 18–22 minutes.
Is this cake overly sweet?
Not at all! The tartness of the pineapple balances the sweetness, and the tangy cream cheese frosting keeps it rich but not cloying.
Can I make it dairy-free?
Yes! Use dairy-free butter, vegan cream cheese, and coconut-based frosting.
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Irresistible Hawaiian Cake Recipe for a Taste of the Tropics
This Hawaiian cake recipe is a tropical dream come true—moist, fruity, and full of sunshine in every bite. Made with crushed pineapple, sweet coconut, and topped with a rich cream cheese frosting, it’s the perfect dessert for luaus, potlucks, birthdays, or any day you’re craving an easy, island-inspired treat. No fancy mixers or layers required—just simple ingredients and big, beachy flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 can (20 oz) crushed pineapple in juice (do not drain)
- 1 tsp vanilla extract
For the Frosting:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (optional)
For the Topping:
- 1 cup sweetened shredded coconut
- Maraschino cherries (for garnish)
- Pineapple slices or chunks (for decoration)
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or two 9-inch round pans. Line the bottom with parchment paper for easy removal if desired.
Step 2: Make the Cake Batter
In a large bowl, mix flour, sugar, baking soda, and salt. Add eggs, vanilla, and the entire can of crushed pineapple (with juice). Stir gently until just combined—about 2–3 minutes. Pour batter evenly into your prepared pan(s).
Step 3: Bake
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let your Hawaiian cake cool completely before frosting.
Step 4: Prepare the Frosting
Beat cream cheese and butter until fluffy. Gradually mix in powdered sugar and vanilla until smooth. Fold in pecans if using.
Step 5: Frost and Decorate
Spread the frosting over the cooled cake. Toast shredded coconut in a dry skillet over medium heat, stirring constantly for 3–5 minutes until golden brown. Sprinkle toasted coconut on top. Garnish with pineapple chunks and maraschino cherries for a festive tropical look.
Notes
- No eggs? Replace each with 1/4 cup applesauce or mashed banana.
- Gluten-free? Use a 1:1 gluten-free flour blend.
- Lighten it up? Try Neufchâtel cheese and reduced-fat butter.
- Boost tropical flavor: Add 1/2 tsp coconut extract to the batter and frosting.
- More fruit? Mix in 1/2 cup diced mango or banana for an extra tropical punch.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 260 mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
