Easy Pineapple Coconut Cake With Cake Mix
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This Easy Pineapple Coconut Cake transforms a simple box of cake mix into a moist, flavorful dessert bursting with pineapple and coconut goodness. Perfect for last-minute treats or family gatherings!
What Readers Are Saying
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“This cake is absolutely amazing! I made it for a family get-together, and it was gone in minutes. The tropical flavors of pineapple and coconut just hit the spot and the cake itself was so moist and fluffy. Will definitely be making this one again!” – Sarah–Louise
You Don’t Need to Be a Baker.
Quick, reliable, and always moist, this pineapple coconut cake comes together in minutes. No complicated steps, just mix, bake, frost, and sprinkle. Sam x
Quick & Easy – Perfect for busy days or last-minute desserts.
Moist & Fluffy – Thanks to crushed pineapple and cake mix.
Crowd-Pleasing – Perfect for family get-togethers, parties, or any occasion.
Why this recipe works
This pineapple coconut cake is designed to stay moist, fluffy, and tropical while being super easy:
Crushed Pineapple
Adds natural moisture and sweetness, keeping the cake soft and tropical.
Coconut Milk
Adds richness without heaviness and complements the pineapple perfectly.
Cake Mix Base
Ensures consistent texture and makes preparation effortless.
Toasted Coconut Topping
Adds a crunchy contrast and enhances the tropical flavor.
Ingredients you’ll need
Yellow Cake Mix
Forms the base of the recipe, keeping it quick, consistent, and foolproof while creating a soft, fluffy crumb.
Canned Crushed Pineapple
Adds natural sweetness and moisture, keeping the cake tender and tropical. Use the entire can, including the juice, for the best texture.
Coconut Milk
Adds richness and a subtle coconut flavour.
Eggs
Bind the ingredients together and help the cake rise. Use large eggs at room temperature for the best results.
Oil (Vegetable or Extra Virgin Olive Oil)
Keeps the cake soft and moist. Essential in eggless or tropical-style cakes like this.
Butter
Softened to room temperature for smooth, creamy buttercream.
Powdered Sugar
Sifted to avoid lumps, giving the frosting a silky texture of buttercream.
Heavy Cream
Makes the buttercream light and fluffy, helping it spread easily over the cooled cake.
Shredded Coconut
Gives a crunchy, nutty topping that complements the tropical flavors and adds a lovely finish to the cake.
How to make pineapple coconut cake
Step 1: Combine cake mix, crushed pineapple (with juice), eggs, coconut milk, and oil in a mixing bowl.
Step 2: Beat on low-medium speed for 40 seconds until well combined.
Step 3: Pour batter into prepared pan. Bake 22–25 minutes or until a toothpick comes out clean.
Step 4: Cool 15 minutes in the tin, then transfer to a wire rack.
Step 5: For the frosting, beat butter until creamy, gradually add powdered sugar, then heavy cream. Beat until light and fluffy.
Step 6: Heat a skillet over medium-high, add shredded coconut, and stir 5–7 minutes until golden. Cool slightly.
Step 7: Spread frosting over cooled cake, sprinkle toasted coconut on top, let set 15 minutes, slice, and enjoy!
How to store
Store: Keep the cake in an airtight container at room temperature or in the refrigerator for up to 3-5 days.
Freeze: Without the frosting, wrap the whole cake or slices of cake in plastic wrap, then in foil. Place into a freezer-safe airtight container or zip-lock bags. Label with the freeze date. Freeze for up to 3 months.
Thaw: Thaw frozen cake at room temperature for several hours before frosting and serving or overnight in the refrigerator.
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Easy Pineapple Coconut Cake With Cake Mix
Ingredients
Method
- Preheat Oven and Prepare Tin: Preheat the oven to 356ºF (180ºC) fan-forced. Grease a 9 x 13-inch baking pan with butter, line the base with parchment paper, and dust the sides with flour. Or spray with cooking oil. Set aside.
- Prepare Mixing Equipment: Set up your stand mixer with the paddle attachment or prepare a large mixing bowl with an electric hand beater.
- Mix Ingredients: In the large mixing bowl, combine cake mix, entire can of crushed pineapple including the juice, eggs, coconut milk and oil. Beat on low-medium speed for 40 seconds until well combined.
- Transfer To Pan: Pour the batter into the prepared baking pan.
- Bake Cake: Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool Cake: Let the cake cool in the pan for 15 minutes. Then, gently remove it from the tin and transfer it to a wire rack to cool completely before frosting.
- Toast Coconut: Heat a medium-sized skillet over medium-high heat until hot. Add the shredded coconut and stir with a wooden spoon for 5-7 minutes, or until it turns golden and toasted. Be careful to prevent burning.
- Cool Coconut: Once toasted, immediately remove the skillet from the heat and transfer the toasted coconut into a small bowl to cool slightly. Set aside.
- Beat Butter: In a large mixing bowl, beat the softened butter on medium-high speed for 2 minutes until creamy. Scrape down the sides.
- Add Sugar Gradually: Gradually add powdered sugar, one cup at a time, beating well on medium speed (about 15 seconds) after each addition.
- Add Cream: Add heavy cream and beat on medium-high speed for 2-3 minutes until the frosting is light and fluffy.
- Frost Cake: Once the cake is completely cooled, spread the frosting evenly over the cake.
- Sprinkle Toasted Coconut: Sprinkle the cooled toasted coconut over the frosting. Set aside for 15 minutes to set. Slice and enjoy!
Nutrition
Notes
- Store: Keep the cake in an airtight container at room temperature or in the refrigerator for up to 3-5 days.
- Freeze: Without the frosting, wrap the whole cake or slices of cake in plastic wrap, then in foil. Place into a freezer-safe airtight container or zip-lock bags. Label with the freeze date. Freeze for up to 3 months.
- Thaw: Thaw frozen cake at room temperature for several hours before frosting and serving or overnight in the refrigerator.
Tried this recipe?
Let us know how it was!
Can I use whole milk instead of coconut milk with this recipe?
Hi Tony, yes you can use whole milk instead of coconut milk in this cake recipe. The cake will still be delicious, though it will have a slightly less coconutty flavor. Enjoy! Sam 🙂
Could I add drained pineapples to the icing?
Hi, yes, you can fold in some finely chopped, drained pineapple into the frosting, but keep it small and well-drained so the frosting doesn’t become too runny. Enjoy! Sam 🙂
Ok, This is my husband’s favorite kind of cake. And before you come after me, I bought coconut CREAM by mistake, and Dunkin Hines Pineapple cake mix was what I had. So I used it. Otherwise I baked the cake as per instructions. This cake was so stinkin’ good! I couldn’t keep myself from eating a whole top edge while it was still hot!! BTW have you had this cake while it’s still hot???? GAAHHH!!!
I have coconut cream left, so I think I’m gonna make cupcakes and freeze them.
Also, I should say we’re not into frosting so I didn’t make that.
Haha I absolutely love this!! No judgment here, sounds like you made it work perfectly with what you had! And yes, warm out of the oven is dangerously good! Cupcakes with coconut cream sound incredible too. So glad you both enjoyed it! Kindest, Sam
looks good