Easy Pineapple Coconut Cake With Cake Mix
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If you’re looking for a quick and delicious dessert, this Easy Pineapple Coconut Cake with Cake Mix Recipe is the answer! With just a few simple ingredients, you can create a moist, tropical cake bursting with flavor. The cake mix makes it super easy, and the creamy frosting topped with toasted coconut adds the perfect finishing touch. Whether you’re hosting a gathering or just treating yourself, this cake is sure to impress!
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
“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
Tropical Bliss in a Cake Mix.
Whenever I need a quick dessert or have a box of cake mix lying around, this pineapple coconut cake is my go-to.
It’s the perfect way to take a basic cake mix and turn it into something tropical, moist, and bursting with flavor.
The crushed pineapple and coconut bring a refreshing taste and the frosting with toasted coconut adds just the right amount of richness.
If you need a cake in a hurry, this one is a game-changer and always disappears fast! Sam x
Why you’ll love this recipe
This Easy Pineapple Coconut Cake with Cake Mix is everything you need in a dessert – moist, flavorful, and effortless to make! It combines the convenience of a cake mix with the tropical goodness of pineapple and coconut, making it a fun and fuss-free treat.
✔️ Quick & Easy – Perfect for busy days or last-minute gatherings.
✔️ Tropical Flavors – The pineapple and coconut combo creates a refreshing, delicious taste.
✔️ Moist & Fluffy – Thanks to the cake mix and crushed pineapple, the texture is just perfect.
✔️ Crowd-Pleasing – This cake will quickly become a favorite at family get-togethers, parties, or any occasion.
The smooth buttercream frosting and toasted coconut topping elevate the cake to something extra special, turning any occasion into a tropical celebration!
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating this pineapple coconut cake!
- I used Betty Crockers Super Moist Vanilla Cake Mix (15.25 oz. / 432g). You can also use a yellow or golden cake mix.
- Canned Crushed Pineapple – The entire can is to be used for this pineapple cake. Do not discard the liquid.
- Canned Coconut Milk – Not coconut milk from a carton. Shake well before opening the can. It’s ok if smaller chunks of the coconut fat goes into the cake batter.
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
Can I use any brand of cake mix for this recipe?
Yes, you can experiment with different types of cake mixes, such as butter, vanilla or even gluten-free cake mixes. The flavor may vary slightly depending on the mix you choose, but the texture will still be moist and fluffy. Just make sure to follow the same steps for the wet ingredients and enjoy a customized version of this pineapple coconut cake! The recommended size for the cake mix is 15.25 oz. (432g).
Can I use pineapple chunks instead of crushed pineapple?
Yes, you can! If you prefer pineapple chunks, just chop them finely before adding them to the batter to ensure they distribute evenly throughout the cake. However, crushed pineapple works better because it blends more seamlessly into the batter, creating a moist texture without large pineapple pieces sinking to the bottom.
How to store pineapple coconut cake
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.
Best pineapple cake recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
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!
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