Picture yourself sitting on a sunny beach while the waves crash in the distance and a cold breeze with scents of fresh pineapple cake rushes to your face. Now imagine being able to experience that bliss in your kitchen. We present to you, Pineapple Paradise Cake with Coconut Cream Frosting, your new favorite dessert!
This cake is so fluffy and moist, plus, it’s full of juicy pineapples along with a cloud-like coconut cream frosting on top. It is perfect for children’s birthday parties, summer barbecues, and easily becomes a favorite when someone has sweet cravings.
Guess what? It is extremely easy to make and does not require any advanced baking skills! So grab your mixing bowls and let’s start baking!
Table of Contents
Recipe Overview
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 10-12 slices
Difficulty Level: Easy
Perfect for:
✅ Summer parties & BBQs
✅ Family gatherings
✅ When you need a little tropical escape!
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup crushed pineapple (fresh or canned, with juice)
- ½ cup pineapple juice (from the can or fresh)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream (for extra moisture!)
- ½ cup shredded coconut (optional but highly recommended!)
For the Coconut Cream Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup canned coconut cream (or thick coconut milk)
- ½ cup toasted coconut flakes (for topping)
How to Make Pineapple Paradise Cake
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or two 8-inch round cake pans for a layer cake).
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, and salt. This keeps everything light and fluffy!
Step 3: Add the Wet Ingredients
In another bowl, mix together the melted butter, crushed pineapple, pineapple juice, eggs, vanilla, and sour cream until smooth. Pour this into the dry ingredients and stir gently until just combined. Don’t over-mix; we want a soft and tender cake!
Step 4: Bake That Beauty!
Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting (trust me, it’s worth the wait!).
Step 5: Make the Coconut Cream Frosting
In a mixing bowl, beat the cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla extract, and coconut cream, and beat until light and fluffy.
Step 6: Frost & Garnish
Spread the frosting over the cooled cake. Sprinkle with toasted coconut flakes for extra crunch and tropical vibes!
Step 7: Enjoy & Transport Yourself to Paradise!
Slice, serve, and let the tropical flavors take you away!
Bonus Tips & Variations!
🔹 Want it extra moist? Substitute pineapple juice for the water in the recipe.
🔹 Gluten-free? Use a 1:1 gluten-free flour blend instead of all-purpose flour.
🔹 More tropical goodness? Add a splash of coconut rum to the batter for an island twist!
🔹 Make it dairy-free! Use dairy-free butter, coconut yogurt instead of sour cream, and a vegan cream cheese substitute.
🔹 Love layers? Turn this into a 2-layer cake and sandwich some extra pineapple jam between the layers!
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Carbs | 45g |
| Protein | 3g |
| Fat | 15g |
| Sugar | 30g |
(Approximate values—because who counts calories when eating cake?!
Let’s Chat!
What’s your favorite tropical dessert? Have you ever added mango or banana to your pineapple cake? Drop a comment below and let’s talk cake!
And if you try this Pineapple Paradise Cake, don’t forget to snap a pic and tag me on Instagram (@yourfoodblogname) with #PineappleParadiseCake! I’d love to see your tropical creations!
Happy baking, cake lovers!
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Print
How to Make the Best Pineapple Cake at Home
- Total Time: 45 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
ndulge in the tropical goodness of Pineapple Paradise Cake, a moist and fluffy cake bursting with the sweet, juicy flavor of pineapple and topped with a luscious coconut cream frosting. This cake is easy to make, perfect for summer parties, birthdays, or whenever you crave a slice of paradise. Every bite transports you to a beachy escape with a delightful balance of fruity sweetness and creamy decadence. Get ready to impress your family and friends with this tropical treat!
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup crushed pineapple (fresh or canned, with juice)
- ½ cup pineapple juice (from the can or fresh)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream (for extra moisture)
- ½ cup shredded coconut (optional, but highly recommended)
For the Coconut Cream Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup canned coconut cream (or thick coconut milk)
- ½ cup toasted coconut flakes (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or two 8-inch round cake pans for a layered version).
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt to evenly distribute the ingredients.
In another bowl, whisk together the melted butter, crushed pineapple, pineapple juice, eggs, vanilla extract, and sour cream until smooth.
Gradually add the wet mixture into the dry ingredients, stirring gently until combined. Be careful not to overmix—this keeps the cake soft and tender.
Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
In a bowl, beat the cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and coconut cream, then beat until light and fluffy.
Spread the frosting evenly over the cooled cake. Sprinkle with toasted coconut flakes for added texture and flavor.
Slice into generous portions and enjoy a taste of tropical paradise!
Notes
- Extra Moist Cake: Use pineapple juice instead of water in the batter for more pineapple flavor.
- Make it Dairy-Free: Use dairy-free butter, coconut yogurt instead of sour cream, and a vegan cream cheese alternative.
- For a More Tropical Flavor: Add a splash of coconut rum or mix in some finely diced mango.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Let it come to room temperature before serving.
- Make Ahead: The unfrosted cake layers can be wrapped and frozen for up to 3 months. Thaw overnight before frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 180 mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg