This Hawaiian Pineapple Coconut Cake is bursting with flavor, and topped with cream cheese frosting and chopped walnuts. Make it for a tropical party, afternoon tea, or for whenever you crave a sweet treat from the tropics!
No time to make this now? Save this recipe to Pinterest for later – just use the button below.
I have included links to some useful cooking products in this post.
If you purchase via the links I may earn a small commission.
As an Amazon Associate I earn from qualifying purchases.
Hawaiian Pineapple Coconut Cake
I love tropical flavours in food, and with the pineapple and coconut in this Hawaiian cake, I of course love this recipe!
The cake is baked and frosted in a rectangular (glass) baking dish, making it portable and perfect for taking on picnics, or to potlucks. Or cut it up into small squares to serve at parties or a Hawaiian luau.
This cake is made without any oil or butter, and each bite is bursting with coconut, walnuts, and pineapple. The cream cheese frosting is light, creamy, and tart, not overly sweet.
It’s one of those cakes that gets better with time – it’s just as delicious on day four as it is on day one!
RELATED READING: 50+ Recipes for a Hawaiian Tropical Party
Ingredients used in this Hawaiian cake recipe
To make this cake you will need flour, sugar, baking soda, and eggs – usual cake making ingredients. You are also going to need canned, crushed pineapple, coconut flakes, and chopped walnuts.
To make the frosting you will need cream cheese, butter, powdered (icing) sugar, vanilla extract, and salt.
For my UK readers: This recipe uses American cup measurements. Since I use this type of measurement often, I find it handy to have a set of these cups in the kitchen.
Equipment used in this recipe
The cake itself is made with an good, old fashioned wooden spoon and mixing bowl. And the frosting is whipped up using an electric mixer – whether you have a stand mixer or hand held mixer, it’s all good.
You will also need a 9″ x 13″ baking dish (33cm x 23cm), this can be Pyrex/glass type, or regular aluminum baking pan. As long as you grease it well, and it’s oven proof – use what you got!
Share this post with your friends on Facebook!
You can follow The Purple Pumpkin Blog on Facebook too!
How do I make Hawaiian Pineapple Coconut Cake?
This tropical cake is so easy to make! Simply place all of the cake ingredients into a large mixing bowl, and mix well with a wooden spoon until combined.
Once the cake batter is mixed together, transfer to a greased 9in x 13in baking dish
Bake for 45 minutes until cooked through. You can test the doneness of the cake by inserting a cocktail stick or skewer into the center of the cake and it should come out clean.
Cool in the pan and then make the frosting by beating the the cream cheese with an electric mixer until smooth and creamy.
Then add softened butter, powdered (icing) sugar, vanilla extract, and a pinch of salt and mix until well combined.
Using a spatula, spread the cream cheese frosting over the cooled Hawaiian cake, and add a sprinkling of finely chopped walnuts.
Know someone who would love to make this Hawaiian Cake? Why not forward it onto them by email or WhatsApp?
For the cake
- 2 cups flour
- 1¾ cups sugar
- 2 tsp baking soda
- 2 eggs
- 1 x 20oz/570g canned crushed pineapple, in its own juice (do not drain juice)
- 1 cup sweetened coconut flakes
- 1 cup chopped walnuts
- 1 x 8oz/225g cream cheese, softened
- 1 stick/½ cup/115g unsalted butter, softened
- ½ cup powdered (icing) sugar
- 2 tsp vanilla extract
- pinch of salt
- Preheat oven to 180C/350F/Gas 4 and grease a 9" x 13" (33cm x 23cm) baking pan.
- Mix the flour, sugar, baking soda, eggs, crushed pineapple and juice, coconut flakes, and walnuts. in a large mixing bowl by hand until well combined.
- Pour cake batter into greased baking pan.
- Bake for 45 minutes until cooked through. (Insert a cocktail stick into the center of the cake, it should come out clean.)
- Cool completely in pan.
- Beat cream cheese in a medium bowl with an electric mixer until creamy. Add butter, powdered (icing) sugar, vanilla extract, and salt then beat with an electric mixer until well combined.
- Spread cream cheese frosting over the cake and sprinkle with finely chopped walnuts.
- Cut into 24 pieces and serve immediately. Or cover cake (uncut) and refrigerate until serving.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 240 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 35mg Sodium: 182mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 1g Sugar: 22g Sugar Alcohols: 0g Protein: 3g
I would love if you shared this on Pinterest – just use the button below. Your shares are how I grow and I am sincerely grateful every time you share something from my blog. You are welcome to follow me on Pinterest too where I share tons of great ideas and inspiration!
Make It A Tropical Hawaiian Meal!
Looking for some mealtime inspiration to go with this yummy cake? I’ve got you covered!
- Main Dish: Kalua Pork – Hawaiian Style Pulled Pork
- Side Dish: Tropical Island Rice
- Beverage: Totally Tropical Blue Hawaiian Cocktail
Do you hangout on Instagram? Let’s stay in touch! Follow The Purple Pumpkin Blog on Instagram and use #TPPBcook when you make and share this delicious Hawaiian Cake!
More Recipes Using Pineapple
- Pineapple & Coconut Upside Down Cake
- Piña Colada Cupcakes
- Jerk Hamburgers with Pineapple Chilli Relish
- Pineapple Upside Down Cake Fudge
More Hawaiian Recipes
Once you’ve made this Hawaiian Pineapple Coconut Cake you’ll be wanting to make more Hawaiian recipes – here are some for you to check out: