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Grandma’s Pineapple Coconut Cake

ByShannah Coe Published: Updated:

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This easy pineapple coconut cake only needs five ingredients and yields a cake that is flavorful and moist. It is a staple at all of our holidays and family events.

Nothing beats a tried and true family recipe! Grandma’s pineapple coconut cake is famous is the most requested recipe in our family and small town. It is so easy to make but everyone will think you worked away in the kitchen all day making this impressive cake.

Overhead photo of Grandma's Pineapple Coconut Cake

This cake is the perfect dessert for BBQs, picnics and pretty much any occasion you can think of. People will literally be falling over each other to get some more. I speak from experience because I’ve seen it firsthand! 

Why You’ll Love This Recipe

  • Easy! This recipe only needs five ingredients and they are all very easy to find at your local grocery store.
  • Texture and Taste! This cake is incredibly moist and the flavors of pineapple and coconut transport you to a tropical island.
  • Impressive! While this cake is easy to make, it looks very impressive with serving it. The toasted coconut on the top adds an extra special touch.
  • Options! You can easily change the frosting from a cream cheese base to a whipped cream frosting base. You can add more or reduce the amount of coconut. I have also added extra pineapple onto the center of the cake for a fun presentation.
Pineapple coconut cake on serving tray

Pineapple Coconut Cake Ingredients

  • Yellow Cake Mix – Yes, this cake starts with a boxed cake mix. You can use your favorite homemade recipe if you prefer but I find a boxed cake mix just works so well with this recipe and keeps it simple to make.
  • Canned Crushed Pineapple – You’ll use the crushed pineapple in the cake and as part of the frosting. Be sure to drain the pineapple for the frosting well.
  • Cream Cheese – Full fat cream cheese works best but reduced fat can be used here. Be sure to soften it before you are ready to use it.
  • Cool Whip – Cool Whip is a brand of whipped topping used frequently here in the United States. You’ll want to thaw it in the refrigerator for an hour before you are ready to make the frosting. Homemade whipped cream can be used here but won’t give quite the same results since whipped cream has a slightly different texture and is more fragile than Cool Whip.
  • Coconut Flakes – I typically use lightly sweetened coconut flakes that I toast on the stove. You can go with unsweetened flakes if you prefer.
Horizontal photo of frosted cake on cake stand

Essential Items for This Recipe

Photo of Grandma's Coconut Pineapple Cake on a fork

More Great Cake Recipes

If you enjoy this recipe for pineapple coconut cake, be sure to check out these other great cake recipes:

And you can watch how simple it is to make this easy pineapple cake in the video below!

Grandma's Coconut Pineapple Cake

Pineapple Coconut Cake

A spectacularly moist cake that only takes 5 ingredients to make!
Print Pin Rate
Prep Time: 8 minutes
Cook Time: 25 minutes
Cooling Time: 1 hour
Servings: 8

Ingredients

Cake

  • 1 box yellow cake mix
  • 20 oz can of crushed pineapple

Frosting

  • 8 oz cream cheese softened
  • 10 oz Cool Whip whipped topping thawed in fridge
  • 20 oz can of crushed pineapple drained well

Topping

  • 1 cup toasted coconut flakes

Instructions

  • Preheat oven to 325 degrees. Spray two 9-inch cake pans with nonstick cooking spray. Set aside.
  • In the bowl of a mixer, combine cake mix and 20 oz of undrained crushed pineapple. Mix on low for 1 minute and then medium speed for 2 minutes. Divide batter between prepared baking pans and bake for 20-25 minutes or until done. Let cool for 15 minutes and then transfer from pan to cooling racks to cool completely.

Frosting

  • Beat softened cream cheese until smooth. Fold in cool whip and drained, crushed pineapple. Spread icing on one cooled cake. Top with second cooled cake and spread icing on top. Sprinkle with toasted coconut flakes.
Did you try this recipe? Please leave a comment below, snap a photo and tag it #MySuburbanKitchen on Instagram, or pin it to your Pinterest account!

If you make my Grandma’s coconut pineapple cake or any other recipe from the blog, I’d love to hear about it. Leave me a comment or snap a photo and tag it #MySuburbanKitchen on Instagram or Twitter. And be sure to save it to your favorite Pinterest board using the photo below!

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37 Comments

  5. I like that it looks “fancy” even though the decorating is simple to do. Thanks for sharing on Creative K Kids Tasty Tuesdays.

    Reply

    1. Hi – It is a brand of whipped cream. You find it in the frozen food aisle by the desserts usually.

      Reply

  7. That looks so good! I love pineapple and just love how tropical and lovely this looks. Thanks for sharing at Throwback Thursday!

    Reply

  8. This looks so good. YUM! Thanks for sharing at the Inspiration Spotlight Party. Pinned & shared.

    Reply

  9. Shannah, this is just lovely and so perfect for summer! Your Grandma would be proud to see it featured here, I’m sure. Thanks for sharing on Throwback Thursday!

    Mollie

    Reply

  10. What a wonderful recipe. My mouth is watering just thinking about it. Thanks for sharing it! #HomeMattersParty

    Reply

  11. Thanks Shannah, I’m planning on making this tonight! Could you clarify, no eggs or oil or other ingredients that the cake mix asks for?

    Reply

    1. The pineapple is the standard canned crushed pineapple in juice (not syrup). The coconut is unsweetened.

      Reply

    1. Yes, I think that would be ok. The only sugar would then come from the pineapple which is just fruit based sugar. Obviously, it would depend on a person’s specific circumstances but you aren’t adding any sugar to the recipe for the cake.
      The frosting is where you might have an issue but I think they do make sugar free cool whip which could help.

      Reply

  14. Can someone please let me know what ‘Cool Whip” is? I live in Australia and no one here knows what it is!!!! The cake looks SOOOOOO yummy i am excited to give it a try.

    TIA Marg

    Reply

  15. My only problem was in spraying the pans. I had awful luck getting cakes out of the pans! Think I’ll go back to grease/flour. BUT the cake was a hit at the BBQ !

    Reply

    1. I always use the spray that has the flour in it. If that doesn’t work, you could also try a round of parchment paper in the bottom.

      Reply

    1. I have never baked it that way but I am sure you could! I think the baking time should be about the same but you would need to watch it to see. Sorry I can’t be of more assistance but I have only baked it as written.

      Reply

  17. Is the cake baked according to the directions on the box, adding oil. eggs and than adding the pineapples. OR do you just add the pineapple to the cake mix?

    Reply

  18. Shannah. Am I understanding correctly, that there are no other ingredients besides the dry cake mix and crushed P.A. No eggs No oil. Luv , Luv, Luv Pineapple. The frosting sounds wonderful, anxious to make…

    Reply

    1. Hi Jaime! Yes, you have that correct. The ingredients are cake mix and crushed pineapple. No eggs or oil are needed. The cake will be very moist 🙂

      Reply

  22. This looks delicious! But before I try making it, I’d like to know if I am supposed to ONLY use the crushed pineapple w/ juice when mixing the cake mix, or are you supposed to mix the cake mix according to directions ( w/ eggs,etc.), AND the pineapple?

    Reply

    1. Thank you so much for your question! When the recipe was written, it was meant for only the cake mix and the crushed pineapple with juice. I’ve been doing some retesting on this recipe recently because the results using that the method have given mixed results to readers. This is likely based on different types of cake mixes being used and/or changes in the boxed cake mix formula. I have had success with the Duncan Hines cake mix (no pudding version) and the pineapple with juice only method.
      I am excited you want to try this recipe and will be updating it with new notes once my testing is complete that hopefully makes the success of the cake more consistent for my readers.

      Reply

  23. This cake is similar to a summer cake I have been making for 40 years! It is always a winner. I just bake mine in a sheet pan. I also like to use a little less batter than called for because middle layer is a bit thicker. For the water in recipe I strain the crushed pineapple juice and use instead of water. The middle layer is 8oz of cream cheese, crushed pineapple, a box of instant vanilla pudding and a cup of milk. Mix together and spread on cake and let set up. Then spread with cool whip, chopped nut, and coconut. This is a no fail recipe. Enjoy!

    Reply