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!
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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 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 Pyrex/glass type or regular aluminum baking pan. As long as you grease it well, and it’s oven proof – use what you got!
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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 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.
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Hawaiian Pineapple Coconut Cake Recipe
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.
Ingredients
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
Frosting
- 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
Instructions
- 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: 1Amount Per Serving: Calories: 240Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 182mgCarbohydrates: 32gFiber: 1gSugar: 22gProtein: 3g
This site uses an outside source (Nutritionix) to provide estimated nutrition. If you need exact calories and macros, please do your own calculations.
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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:
Let’s stay in touch! 
