Hawaiian Pineapple Coconut Cake with Cream Cheese Frosting

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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!

I’ve got even more Hawaiian Themed Desserts that you will love! Right-click and open a new tab to read next.

Hawaiian Pineapple Coconut Cake

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Hawaiian Pineapple Coconut Cake

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.

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 potlucks. Or cut it up into small squares to serve at parties or a Hawaiian luau.

(I’ve got lots more Luau Party Food recipes for you to try out – right-click and open a new tab to read next!)

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 three as it is on day one! (Store the cake in an airtight container in the fridge for up to 5 days).

Ingredients for Hawaiian Pineapple Coconut Cake

Ingredients Used in This Hawaiian Cake Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon, Amazon Fresh, or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card at the end of this post.

Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).

Hawaiian pineapple coconut cake

Equipment used in this recipe

The cake itself is made with a 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 handheld mixer, it’s all good.

You will also need a 9″ x 13″ baking dish (33cm x 23cm), this can be a Pyrex/glass type or a regular aluminum baking pan.

As long as you grease it well, and it’s oven-proof – use what you got!

RELATED READING: 50+ Recipes for a Hawaiian Tropical Party

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.

hawaiian cake ingredients being added to mixing bowl
add chopped walnuts to Hawaiian cake mix
walnuts and coconut in mixing bowl
Mixing Hawaiian cake batter
Mixed Hawaiian cake batter

Once the cake batter is mixed together, transfer to a greased 9-inch x 13-inch baking dish

Transferring Hawaiian cake mix to dish
transferring Hawaiian cake batter to 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 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.

frosting ingredients
whipped frosting

Using a spatula, spread the cream cheese frosting over the cooled Hawaiian cake, and add a sprinkling of finely chopped walnuts.

spreading frosting on cake
frosted Hawaiian cake
chopped walnuts

You will find the Hawaiian cake recipe video on my YouTube Channel – save it to your Playlists for future reference! Don’t forget to subscribe while you are there!

Squares of pineapple coconut Hawaiian cake with cream cheese frosting

More Recipes Using Pineapple

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:

Hawaiian Cake made with pineapple coconut & walnuts

Make It A Tropical Hawaiian Meal!

Looking for some mealtime inspiration to go with this yummy cake? I’ve got you covered!

There are 500+ Recipes, including 99 Recipes for a Hawaiian Tropical Party on The Purple Pumpkin Blog for you to enjoy! Please feel free to check them out too.

Hawaiian Cake

Hawaiian Pineapple Coconut Cake Recipe

Michelle Ordever
This delicious Hawaiian cake is packed with pineapple, coconut and walnuts and topped with a cream cheese frosting. It is best on the second day and keeps well for several days in a container in the refrigerator.
4.45 from 27 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Recipes
Cuisine Baking
Servings 24
Calories 171 kcal


For the Cake

  • 2 cups flour
  • cups sugar
  • 2 tsp baking soda
  • 2 eggs
  • 1 20oz/570g canned crushed pineapple, in its own juice (do not drain juice)
  • 1 cup sweetened coconut flakes
  • 1 cup chopped walnuts

For the Frosting

  • 1 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 the 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 the cake (uncut) and refrigerate it until serving.




Serving: 1 | Calories: 171kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 144mg | Fiber: 1g | Sugar: 19g

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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