The Ultimate Guide to Hawaiian Pineapple Cake: A Taste of Paradise

Embark on a culinary journey to the sun-kissed shores of Hawaii with a dessert that perfectly captures the spirit of the islands: Hawaiian Pineapple Cake. More than just a simple sweet, this cake is a celebration of tropical flavors, a symphony of moist cake, tangy pineapple, and often, the creamy richness of coconut and indulgent frosting.

Whether you’re a seasoned baker or a beginner, this guide will walk you through everything you need to bake the ultimate Hawaiian Pineapple Cake, ensuring a slice of aloha with every bite. I’m Stuffani’s, and around here, we don’t bake for show we bake to bring comfort to the people we love. That’s what this cake does best.

Why We Love Hawaiian Pineapple Cake

• The allure of Hawaiian Pineapple Cake lies in its vibrant flavors and irresistible texture. It’s a dessert that instantly transports you to a tropical paradise, evoking images of swaying palm trees and pristine beaches.

• Beloved for its ease of preparation and capacity to deliver intense, refreshing flavors, it has become a staple in many home kitchens, often associated with summer gatherings and joyful celebrations.

• From its deeply moist crumb to its bright, fruity notes, this cake truly is a taste of the tropics.similar to our Best Hawaiian Carrot Pineapple Cake, which blends pineapple with warm spice and nuts.

Stuffani’s Whisper:
What I love most? That bright pineapple bite that makes every slice feel like summer even in the middle of a busy week.

Choosing Your Paradise Pineapple: Fresh vs. Canned & Varieties

The quality of your pineapple is paramount to the success of your Hawaiian Pineapple Cake. Understanding the nuances between fresh and canned, and even different varieties, will elevate your baking.

Fresh Pineapple: Selection, Ripeness, and Preparation

Canned pineapple is a convenient and widely available alternative that still delivers excellent flavor, especially when fresh isn’t in season or readily available.

• When to Use: Ideal for recipes where consistency is key or when you’re short on time. Many classic Hawaiian Pineapple Poke Cake recipes specifically call for canned crushed pineapple, as its juice is crucial for moistening the cake.

Best Forms:

• Crushed Pineapple: Perfect for poke cakes and batters, as it distributes evenly and adds significant moisture. Always drain well unless the recipe specifically calls for the juice.

• Pineapple Chunks or Slices: Excellent for upside-down cakes or when you want distinct pieces of fruit in your cake.

Stuffani’s Lesson:
My mom always said canned pineapple wasn’t cheating just smart baking for busy hands.

Decoding Coconut Products: Cream, Milk, Shredded

Coconut is often a beloved companion to pineapple in these tropical cakes, adding richness and depth.

• Cream of Coconut: A sweetened, thick coconut product, often found in the mixer aisle for cocktails. It’s a key ingredient in many Hawaiian Pineapple Poke Cakes, infusing the cake with intense coconut flavor and moisture.

• Coconut Milk: Thinner and unsweetened (though full-fat varieties are rich), coconut milk can be used in batters for a subtle coconut flavor or as a dairy substitute.

• Shredded Coconut (Sweetened or Unsweetened): Adds texture and a pronounced coconut flavor. Toasted shredded coconut makes a fantastic topping.If you love coconut in baked goods, try our Easy Pink Coconut Snowball Cake Bars a fun, no-fuss treat with plenty of tropical flair.

Stuffani’s Note:
Toasted coconut was my mom’s final touch she’d always say it wasn’t done until the top had a little crunch.”

The From-Scratch Masterpiece: Cake, Filling & Frosting

Ingredients List

• 2 ½ cups All-Purpose Flour, sifted
• 1 ¾ cups Granulated Sugar
• 1 tbsp Baking Powder
• 1 tsp Baking Soda
• ½ tsp Salt
• 1 cup (2 sticks) Unsalted Butter, room temperature (for cake)
• 4 Large Eggs, room temperature
• 1 cup Buttermilk, room temperature
• 1 (20 oz) can Crushed Pineapple, undrained
• 1 cup Shredded Coconut (sweetened or unsweetened)
• 16 oz (2 blocks) Full-Fat Cream Cheese, room temperature
• ½ cup (1 stick) Unsalted Butter, room temperature (for frosting)
• 3 ½ cups Powdered Sugar, sifted
• 1 ½ tsp Pure Vanilla Extract
• 1-2 tbsp Heavy Cream or Milk, as needed (optional, for frosting)
• Toasted shredded coconut (for garnish)
• Toasted macadamia nuts or chopped pecans (optional, for garnish)

Stuffani’s Realization:
I used to skip buttermilk, but now I never bake this cake without it it’s what makes every bite extra tender.

Instructions

• 1– Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, lining bottoms with parchment paper. Measure all ingredients and bring butter, cream cheese, and eggs to room temperature.

Stuffani’s Start:
Mom always said: if the oven isn’t hot and the butter isn’t soft, you’re not ready to bake.

• 2- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt for 30 seconds to aerate and distribute.

• 3- In a stand mixer, cream the room temperature unsalted butter until light (2 minutes). Gradually add granulated sugar, beating on medium-high for 3-5 minutes until pale and fluffy.

Stuffani’s Note:
Creaming the butter right was the first “real” baking skill I learned it changed everything.

• 4- Beat in room temperature large eggs, one at a time, mixing well after each addition and scraping down the bowl.

• 5- On low speed, alternately add dry ingredients (in thirds) and buttermilk (in halves) to the butter mixture, mixing just until no dry streaks remain. Do not overmix.

• 6- Gently fold in the undrained crushed pineapple and shredded coconut using a rubber spatula until evenly distributed.

Stuffani’s Whisper:
Folding in the pineapple always feels like the moment the cake becomes a little vacation in a bowl.

• 7- Divide batter evenly between prepared pans. Bake for 28-35 minutes, or until you poke the center with a toothpick and it comes out with just a few moist crumbs.

• 8- Cool cakes in pans on a wire rack for 10-15 minutes, then invert onto racks, remove pans/parchment, and cool completely for at least 2 hours.

Stuffani’s Fix:
I used to frost too soon until the steam melted everything. Now I let the cake nap on the rack while I clean up.

• 9- In a clean mixer bowl, beat room temperature unsalted butter and cream cheese on medium speed for 3-4 minutes until smooth, light, and fluffy. Scrape bowl frequently.

• 10- On low speed, gradually add sifted powdered sugar (one cup at a time). Add vanilla extract, then beat on medium-high for 2-3 minutes until light and fluffy. Adjust consistency with heavy cream or more powdered sugar if needed.

Stuffani’s Lesson:
Rushing the sugar always gave me gritty frosting now I take my time, and it turns out cloud-soft every time.

• 11- Trim domed cake tops flat using a serrated knife or cake leveler for even layers.

• 12- Place one cooled cake layer on a serving plate. Apply a thin crumb coat of frosting to the top and sides, then chill for 15-20 minutes to set.

• 13- Once crumb coat is set, stack the second cake layer. Apply a generous amount of frosting to the top and sides, spreading evenly and smoothly.

Stuffani’s Whisper:
Spreading that final swirl of frosting always makes me pause it’s when the cake finally feels like a gift.

• 14- Garnish by pressing toasted shredded coconut around the sides and/or sprinkling over the top. Optionally add toasted macadamia nuts or pecans.

The Semi-Homemade Shortcut: Quick & Easy Pineapple Cake

This method is perfect for busy days when you want that homemade pineapple-coconut flavor without all the extra steps. A box of cake mix, canned fruit, and whipped topping come together in a refreshingly simple, tropically delicious dessert.If you’re a fan of chilled, fruity desserts, don’t miss our Refreshing Southern Orange Pineapple Cheesecake another quick favorite packed with tropical flavor.

Quick Pineapple Cake Recipe Ingredients

• 1 box (15.25 oz) yellow cake mix (plus ingredients called for on box, usually eggs, oil, water)
• 1 can (20 oz) crushed pineapple in juice, undrained
• 1 can (15 oz) cream of coconut (not coconut milk)
• 1 tub (8 oz) whipped topping, thawed
• 1 cup shredded coconut (sweetened or unsweetened), optional, for garnish
• 1/2 cup chopped pecans or macadamia nuts, optional, for garnish

Stuffani’s Start:
When time was tight and energy even tighter, this quick version let me bring something homemade to the table no stress, just comfort.

Tropical Cake Recipe Quick Steps

Prepare the Cake:

• Preheat your oven according to cake mix package directions (usually 350°F / 175°C). Grease and flour a 9×13-inch baking pan. Prepare the cake batter according to package instructions. Pour the batter into the prepared pan and bake as directed, or until a wooden skewer inserted into the center comes out clean.

Cool Slightly: 

• Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes.

Poke Away:

• While the cake is still warm, use the handle of a wooden spoon or a fork to poke holes evenly over the entire surface of the cake. Make sure the holes go deep but don’t pierce the bottom.

Infuse with Flavor:

• In a medium bowl, combine the undrained crushed pineapple and the cream of coconut. Mix well. Slowly and evenly pour this mixture over the warm, poked cake, ensuring the liquid seeps into all the holes.

Chill:

• Cover the cake loosely with plastic wrap and refrigerate for at least 2-4 hours, or preferably overnight, allowing the liquid to fully absorb and chill the cake completely.

Frost and Garnish:

• Once chilled, spread the thawed whipped topping evenly over the cake. If desired, sprinkle with shredded coconut and chopped nuts for added flavor and texture.

Serve:

Slice and serve your deliciously moist Hawaiian Pineapple Poke Cake.

Cream Cheese Frosting Perfection

For a richer, tangier frosting alternative, a cream cheese frosting pairs beautifully with the pineapple and coconut.

• Ingredients: 8 oz cream cheese (softened), 1/2 cup unsalted butter (softened), 4 cups powdered sugar, 1 tsp vanilla extract, 1-2 tbsp milk or cream (if needed for consistency).

• Instructions: Beat cream cheese and butter until light and fluffy. Gradually add powdered sugar, then vanilla. If frosting is too thick, add milk or cream one tablespoon at a time until desired consistency.

Beyond the Poke: Delicious Hawaiian Pineapple Cake Variations

While the poke cake is popular, the versatility of Hawaiian Pineapple Cake extends to many other delightful formats, each offering a unique experience.

The Allure of Hawaiian Pineapple Upside-Down Cake

• A true classic, this cake is baked with pineapple slices and cherries caramelized at the bottom of the pan, which become the beautiful top layer when inverted.

• It offers a beautiful presentation and a wonderfully sweet, sticky fruit topping that bakes directly into the cake. Use fresh or canned pineapple rings for the best effect.

Stuffani’s Realization:
The first time I flipped one of these out of the pan and saw that glossy pineapple top, I understood how a cake could steal the whole table.

Light & Fluffy Hawaiian Pineapple Sponge Cake

• For those who prefer a lighter texture, a sponge cake base infused with pineapple purée or finely crushed pineapple offers a delicate crumb.

• This variation often relies on whipped egg whites for its airy structure and can be layered with coconut cream or a light pineapple curd.

No-Bake Hawaiian Pineapple Delight

• Perfect for warmer days or when you want a healthier option, a no-bake pineapple cake often uses a graham cracker or cookie crust, topped with a creamy, pineapple-laden filling (made with cream cheese, whipped cream, or yogurt) and chilled until firm. This is an excellent way to enjoy the flavors without turning on the oven.

Stuffani’s Note:
When the oven’s off-limits, this chilled version brings all the tropical comfort with none of the heat or cleanup.

Hawaiian Pineapple Loaf Cake

• A simpler, more rustic option, the loaf cake is perfect for easy slicing and snacking. It typically features crushed pineapple mixed directly into a dense, moist batter, often topped with a simple glaze or a sprinkling of toasted coconut.

Catering to All Tastes: Dietary Adaptations for Your Tropical Treat

Everyone should be able to enjoy a slice of Hawaiian paradise. Here are some adaptations for common dietary needs.

Gluten-Free Pineapple Cake Goodness

Cake Mix: 

• Substitute the standard yellow cake mix with a certified gluten-free yellow cake mix. Follow the package instructions, as liquid ratios might differ slightly.

Flour from Scratch:

• If baking from scratch, use a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum) in place of all-purpose flour.

Stuffani’s Lesson:
It took me a while to find the right gluten-free blend, but when I did, it meant everyone could have a slice and that changed everything.

Dairy-Free & Vegan Versions Pineapple Cake

Cake Mix:

• Many yellow cake mixes are accidentally vegan (check ingredients for milk/eggs).

Dairy Substitutes:

• Use unsweetened applesauce, mashed banana, or a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 mins) to replace eggs. Use plant-based milk (almond, soy, oat) instead of dairy milk.

Whipped Topping:

• Opt for a dairy-free whipped topping made from coconut cream or other plant-based alternatives.

Cream Cheese Frosting:

• Use vegan cream cheese and vegan butter substitutes.

Cream of Coconut:

• This product is naturally dairy-free and vegan.

Stuffani’s Whisper:
When I bake for friends with food allergies, I always come back to this list it’s amazing how a few swaps can still make something feel like home.

Reduced-Sugar Options

Cake Mix:

• Look for sugar-free or reduced-sugar cake mixes.

Sweeteners:

• Use natural sugar substitutes (e.g., erythritol, stevia, monk fruit) in reduced amounts for the pineapple/coconut soak and frosting. Be mindful that artificial sweeteners can alter texture and flavor.

Fruit Sweetness:

• Rely more on the natural sweetness of the pineapple itself.

Stuffani’s Fix:
I started cutting back sugar for my dad, but the real trick was letting pineapple carry the flavor it’s nature’s best sweetener.

Chef’s Secrets: Tips for a Perfectly Moist & Flavorful Cake

Unlock the secrets to baking an unparalleled Hawaiian Pineapple Cake with these expert tips.

Achieving Optimal Moisture

Don’t Overbake:

• This is the golden rule for moist cakes. Always check for doneness with a wooden skewer it should come out with a few moist crumbs, not wet batter.

Warm Cake, Cold Soak:

• For poke cakes, pouring the warm pineapple-coconut mixture over a slightly cooled but still warm cake allows for maximum absorption and deep infusion of flavor.

Chill Time:

• Don’t rush the chilling process for poke cakes. The extended time in the refrigerator allows the liquids to fully set and moisten the cake evenly.

Stuffani’s Lesson:
I used to rush the chill big mistake. Giving the cake time to soak and rest overnight? That’s the difference between good and can’t-stop-eating-it.

Preventing Common Pitfalls

Sogginess:

• If your poke cake turns out soggy, you might have used too much liquid, or not allowed enough chilling time. Ensure you’re using the correct quantities and give it ample time to absorb. For fresh pineapple, consider patting it dry slightly if it’s exceptionally juicy.

Crumbly Cake:

• Overmixing the batter can develop too much gluten, leading to a tough, crumbly cake. Mix only until just combined.

Uneven Baking:

• Ensure your oven is accurately calibrated. Rotate the cake halfway through baking for even browning.

Stuffani’s Mistake:
Once, I poured in extra pineapple thinking “more is better” but all I got was a soggy bottom and a lot of regret.

Creative Serving & Decorating Ideas

Toasted Coconut:

• Lightly toast shredded coconut in a dry pan until golden for a beautiful garnish and enhanced flavor.

Fresh Fruit Garnish:

• Adorn your cake with fresh pineapple wedges, maraschino cherries, kiwi slices, or passion fruit for a vibrant, appealing look.

Macadamia Nut Crunch:

• Sprinkle chopped toasted macadamia nuts for a delightful crunch and authentic Hawaiian touch.

Tropical Drizzle:

• A simple glaze made from powdered sugar and a touch of pineapple juice or lime juice can add extra sweetness and tang.

Stuffani’s Note:
My mom always said, “if it looks like a celebration, it tastes like one too” a handful of toasted coconut was her signature touch.

Troubleshooting & Common Mistakes: What Went Wrong?

Even seasoned bakers encounter challenges. Here’s how to diagnose and fix common issues with your Hawaiian pineapple cake:

My cake is dry and crumbly

• Cause: Most likely overbaked. Baking too long dries out the cake.

• Fix: Use an oven thermometer to ensure your oven temperature is accurate. Check for doneness earlier next time; the toothpick test should show moist crumbs, not liquid batter, but not be completely dry. Also, ensure you measured flour accurately (too much flour leads to a dry cake).

My cake is dense and heavy.

• Cause: Overmixing the batter. Developing too much gluten makes the cake tough. Old leavening agents (baking soda/powder) can also be a culprit, preventing a proper rise.

• Fix: Mix just until ingredients are combined. Once flour is added, stop mixing as soon as no dry streaks remain. Check the expiry dates on your leavening agents.

Stuffani’s Fix:
I once used old baking powder and couldn’t figure out why my cake felt like a brick fresh ingredients changed everything.

My frosting is runny and won’t hold its shape.

• Cause: Ingredients were too warm (especially butter and cream cheese), or it was overbeaten.

• Fix: Ensure butter and cream cheese are at the correct room temperature – soft but still cool to the touch. If it’s too warm in your kitchen, chill the mixing bowl and beaters for 15 minutes, then re-beat. If it’s simply too loose, try adding more sifted powdered sugar, 1/4 cup at a time, until it reaches the desired consistency.

My frosting is lumpy with bits of cream cheese.

• Cause: Cold cream cheese or butter, or not enough creaming time.

• Fix: Ensure both cream cheese and butter are at proper room temperature. Thoroughly cream them together for at least 3-4 minutes until perfectly smooth before adding any powdered sugar.

My cake layers sank in the middle.

• Cause: Oven door opened too early, oven temperature too low, or too much leavening.

• Fix: Avoid opening the oven door before the cakes are mostly set (around 2/3 of the way through baking). Verify oven temperature with a thermometer. Ensure precise measurement of leavening agents.

My cake has a weird, slightly bitter aftertaste.

• Cause: Too much baking soda. Baking soda needs an acid to neutralize it. If there’s an excess, it can leave a metallic or soapy taste.

• Fix: Double-check your measurements for baking soda and ensure you’re using buttermilk or another acidic ingredient as specified.

Serving Suggestions & Variations: Elevate Your Tropical Experience

This Hawaiian pineapple cake is a showstopper on its own, but here are some ideas to make it even more special You can also serve it alongside our Best Hawaiian Carrot Pineapple Cake for a complete pineapple dessert duo.:

Serving Suggestions

• Chilled Perfection: Serve slices slightly chilled, straight from the refrigerator, for a refreshing dessert.

• Coffee & Tea Pairing: A slice pairs beautifully with a hot cup of kona coffee, a delicate jasmine tea, or a refreshing iced hibiscus tea.

• Tropical Drink Companion: Enjoy it alongside a frosty piña colada (virgin or otherwise), a crisp glass of sparkling wine, or a light rum punch.

• Fresh Fruit Garnish: A small wedge of fresh pineapple, a few raspberries, or a sprig of mint can add a vibrant touch and visual appeal.

• Lime Zest Brightness: A sprinkle of fresh lime zest over individual slices can add a bright, aromatic counterpoint to the sweetness.

Stuffani’s Realization:
My mom used to say the right drink makes the cake dance her favorite pairing was sweet pineapple cake and jasmine tea at the end of a long day.

Storage, Freezing, & Reheating: Keeping Your Tropical Treat Fresh

Proper storage ensures your pineapple coconut cake stays delicious for days.

• Room Temperature (Short-Term): An unfrosted cake can be kept at room temperature, tightly wrapped, for up to 24 hours.

• Refrigeration (Best for Frosted Cake): Because of the cream cheese frosting, this cake must be refrigerated. Store the cake in an airtight cake carrier or under a cake dome. It will stay fresh for 3-4 days. For best flavor and texture, allow slices to come to room temperature for 15-20 minutes before serving.

Stuffani’s Note:
If we had leftovers, Mom always wrapped slices and popped them in the fridge but she’d never serve them cold. “Let it breathe,” she’d say, “Cake needs time to remember it’s dessert.”

Freezing (Long-Term)

• Frosted Cake: For individual slices, place them on a baking sheet to freeze solid, then wrap each slice tightly in plastic wrap, then in aluminum foil. For a whole cake, freeze unwrapped until solid, then wrap the entire cake tightly in plastic wrap and then foil.

• Unfrosted Layers: Wrap individual cooled cake layers tightly in plastic wrap, then aluminum foil.

• Frozen cake (frosted or unfrosted) will keep well for up to 2-3 months.

• Thawing: Thaw frozen cake overnight in the refrigerator. If it’s a whole cake, let it come to room temperature on the counter for 1-2 hours before serving for the best texture. Slices will thaw faster. Avoid microwaving, as this can alter the cake’s texture.

Stuffani’s Fix:
I used to think freezing cake meant giving up on flavor. But when I wrapped each slice like a gift and thawed it slowly? It tasted like I’d just baked it that morning.

Make-Ahead & Pre-Preparation: Smart Strategies for Stress-Free Baking

Plan ahead to make your homemade pineapple cake experience even more enjoyable:

• Cake Layers: Baked cake layers can be prepared 1-2 days in advance. Once completely cool, wrap each layer tightly in plastic wrap (and then aluminum foil, if freezing) and store at room temperature.

• Frosting: The cream cheese frosting can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Before using, let it sit at room temperature for 30 minutes, then re-whip it briefly in your stand mixer until light and fluffy again.

• Toasted Coconut/Nuts: Toast your shredded coconut and chop any nuts up to a week in advance. Store them in an airtight container at room temperature.

• Mise en Place: Measure out all dry ingredients the day before and combine them. Store in an airtight container. This saves time on baking day.

Stuffani’s Lesson:
I used to scramble through prep the day-of flour everywhere, coconut missing. But the moment I started prepping the day before like my mom used to? Everything got lighter. Easier. Even joyful.

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FAQs About Tropical Cake Recipe

Conclusion

After all the flour-dusted counters, pineapple-sweetened messes, and frosting-filled wins (and flops), I’ve learned one thing: Hawaiian Pineapple Cake isn’t just a recipe it’s a memory waiting to happen. Whether you followed the full masterpiece or snuck in the shortcut, I hope you felt the sunshine in every step.

So tie that apron, turn up the island music, and don’t worry if it’s not perfect just make it yours. And if you come up with a twist I haven’t tried yet… you’d better share it in the comments!

The Ultimate Guide to Hawaiian Pineapple Cake: A Taste of Paradise

• Author: Stuffani Borjat
• Prep Time: 45-60 mins
• Cook Time: 28-35 mins
• Total Time: 4 hrs 30 mins (includes cooling)
• Yield: 12-16 servings
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian
• Diet: Vegetarian

Print Recipe

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Description

This ultimate Hawaiian Pineapple Cake recipe delivers a truly moist, tender crumb infused with the bright, tangy sweetness of crushed pineapple and delicate notes of coconut. Topped with a luscious, perfectly balanced cream cheese frosting, this cake is engineered for optimal flavor and texture.

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Ingredients

2 ½ cups All-Purpose Flour, sifted

1 ¾ cups Granulated Sugar

1 tbsp Baking Powder

1 tsp Baking Soda

½ tsp Salt

1 cup (2 sticks) Unsalted Butter, room temperature (for cake)

4 Large Eggs, room temperature

1 cup Buttermilk, room temperature

1 (20 oz) can Crushed Pineapple, undrained

1 cup Shredded Coconut (sweetened or unsweetened)

16 oz (2 blocks) Full-Fat Cream Cheese, room temperature

½ cup (1 stick) Unsalted Butter, room temperature (for frosting)

3 ½ cups Powdered Sugar, sifted

1 ½ tsp Pure Vanilla Extract

1-2 tbsp Heavy Cream or Milk, as needed (optional, for frosting)

Toasted shredded coconut (for garnish)

Toasted macadamia nuts or chopped pecans (optional, for garnish)

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Instructions

step 1: Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, lining bottoms with parchment paper. Measure all ingredients and bring butter, cream cheese, and eggs to room temperature.

step 2: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt for 30 seconds to aerate and distribute.

step 3: In a stand mixer, cream the room temperature unsalted butter until light (2 minutes). Gradually add granulated sugar, beating on medium-high for 3-5 minutes until pale and fluffy.

step 4: Beat in room temperature large eggs, one at a time, mixing well after each addition and scraping down the bowl.

step 5: On low speed, alternately add dry ingredients (in thirds) and buttermilk (in halves) to the butter mixture, mixing just until no dry streaks remain. Do not overmix.

step 6: Gently fold in the undrained crushed pineapple and shredded coconut using a rubber spatula until evenly distributed.

step 7: Divide batter evenly between prepared pans. Bake for 28-35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.

step 8: Cool cakes in pans on a wire rack for 10-15 minutes, then invert onto racks, remove pans/parchment, and cool completely for at least 2 hours.

step 9: In a clean mixer bowl, beat room temperature unsalted butter and cream cheese on medium speed for 3-4 minutes until smooth, light, and fluffy. Scrape bowl frequently.

step 10: On low speed, gradually add sifted powdered sugar (one cup at a time). Add vanilla extract, then beat on medium-high for 2-3 minutes until light and fluffy. Adjust consistency with heavy cream or more powdered sugar if needed.

step 11: Trim domed cake tops flat using a serrated knife or cake leveler for even layers.

step 12: Place one cooled cake layer on a serving plate. Apply a thin crumb coat of frosting to the top and sides, then chill for 15-20 minutes to set.

step 13: Once crumb coat is set, stack the second cake layer. Apply a generous amount of frosting to the top and sides, spreading evenly and smoothly.

step 14: Garnish by pressing toasted shredded coconut around the sides and/or sprinkling over the top. Optionally add toasted macadamia nuts or pecans.

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Notes

Cake layers can be made ahead and frozen.

Always use room temperature ingredients for smoother batter and frosting.

Chill cake before slicing for cleaner presentation

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Nutrition

• Serving Size: 1 slice
• Calories: 460
• Sugar: 39
• Sodium: 230
• Fat: 15
• Saturated Fat: 8
• Unsaturated Fat: 0
• Trans Fat: 85
• Carbohydrates: 54
• Fiber: 1.5
• Protein: 4
• Cholesterol: 85

Keywords: hawaiian pineapple cake, tropical coconut cake, homemade pineapple cake, pineapple coconut dessert