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Pineapple Coconut Dream Cake – Moist & Easy Tropical Dessert

Overhead slice of Pineapple Coconut Dream Cake on a plate — golden, moist cake layered with coconut cream and pineapple, garnished with toasted coconut.
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Light, tender, and sun-kissed, this Pineapple Coconut Dream Cake blends juicy pineapple and toasty coconut into a simple, crowd-pleasing loaf. It’s an easy, one-pan tropical cake that’s great for dessert, brunch, or a picnic.

Ingredients

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  • 1 cup plain all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened to room temp
  • 1/2 cup well-drained crushed pineapple
  • 1/2 cup sweetened or unsweetened shredded coconut
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Pinch of salt (optional, but recommended)

Instructions

  1. Preheat the oven to 350°F (175°C). Butter a 9-inch round cake pan (or line it with parchment).

  2. In a mixing bowl, beat the butter and sugar together until the texture lightens and becomes fluffy.

  3. Add the eggs one at a time, beating after each addition, then stir in the vanilla.

  4. In a separate bowl whisk the flour, baking powder, and a pinch of salt. Gradually fold the dry mix into the wet ingredients just until the batter is uniform — don’t overwork it.

  5. Gently fold in the squeezed, crushed pineapple and the shredded coconut so they’re evenly distributed.

  6. Transfer the batter to the prepared pan and smooth the top with a spatula.

  7. Bake 30–40 minutes (start checking at 30) until a toothpick pushed into the center comes out clean or with a few moist crumbs.

  8. Let the cake cool in the pan for 10–15 minutes, then turn it out onto a rack to cool completely before slicing.

Notes

  • Quick tips
    • Drain the pineapple well — excess liquid makes the crumb dense or soggy.
    • Toast the coconut briefly in a dry pan for extra nuttiness, then fold most into the batter and sprinkle a little on top before baking.
    • Serve warm with a scoop of vanilla ice cream or simply dusted with powdered sugar.
  • Storage
    • Keep wrapped at room temperature for up to 2 days or refrigerate (covered) for up to 5 days. Slices also freeze well — wrap airtight and thaw in the fridge.

Find it online: https://irmacooks.com/pineapple-coconut-dream-cake/