This tropical Hawaiian cake is loaded with pineapple, coconut, and cream cheese frosting—perfect for summer parties, luaus, or a sweet island escape at home.
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.
For the Cake:
For the Frosting:
For the Topping:
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.
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.
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.
Yes, but ensure it’s very finely chopped and juicy. You’ll need about 2 cups, including the juice
Absolutely! Pour the batter into cupcake liners and bake at 350°F for 18–22 minutes.
Not at all! The tartness of the pineapple balances the sweetness, and the tangy cream cheese frosting keeps it rich but not cloying.
Yes! Use dairy-free butter, vegan cream cheese, and coconut-based frosting.
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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.
For the Cake:
For the Frosting:
For the Topping:
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.
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