Pineapple Coconut Sunshine Cake

If you’re craving a dessert that feels like a tropical getaway in every bite, this Pineapple Coconut Sunshine Cake is your new best friend. Bursting with the vibrant flavors of juicy pineapple and creamy coconut, this cake is light, moist, and utterly irresistible. It’s the kind of treat that brightens up any occasion, whether it’s a casual family gathering or a sunny weekend brunch. With simple ingredients and easy steps, you’ll have a slice of sunshine ready to enjoy in no time.

Why It’s Crowd-Pleasing

This Pineapple Coconut Sunshine Cake hits all the right notes. The shredded coconut adds a subtle crunch and toasty flavor, complementing the sweet, tangy pineapple perfectly. The coconut milk and vegetable oil work together to keep the crumb tender and moist, so every mouthful melts effortlessly. Plus, the delicate pineapple glaze on top adds a glossy, fruity finish that makes the cake look as good as it tastes. Whether you’re serving it to kids or adults, this cake’s tropical charm tends to win hearts quickly, making it a guaranteed crowd-pleaser.

Ingredients at a Glance

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened shredded coconut
• 1/2 cup coconut milk
• 1/4 cup vegetable oil
• 2 large eggs
• 1 cup crushed pineapple, drained
• 1 tablespoon baking powder
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup powdered sugar
• 2 tablespoons pineapple juice
• 1 tablespoon unsweetened shredded coconut for decoration

Hardware & Gadgets

• 9-inch round cake pan – perfect size for this recipe
• Mixing bowls – for wet and dry ingredients
• Electric mixer or whisk – to blend ingredients smoothly
• Sifter – to aerate the flour and powdered sugar
• Spatula – for folding in pineapple and scraping the bowl
• Cooling rack – to cool the cake evenly
• Small bowl and spoon – for mixing the glaze

Pineapple Coconut Sunshine Cake — Do This Next

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together the all-purpose flour, baking powder, salt, and shredded coconut. Set aside.

Step 3: Combine Wet Ingredients

In a large bowl, whisk the eggs and granulated sugar until pale and slightly thickened. Add the coconut milk, vegetable oil, and vanilla extract, mixing until smooth.

Step 4: Bring It Together

Gradually add the dry ingredients to the wet mixture, folding gently to combine. Avoid overmixing to keep the cake tender.

Step 5: Fold in Pineapple

Carefully fold in the drained crushed pineapple, distributing it evenly throughout the batter.

Step 6: Bake

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Glaze

Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack. While the cake cools, whisk together the powdered sugar and pineapple juice to make a smooth glaze.

Step 8: Decorate and Serve

Drizzle the glaze over the cooled cake and sprinkle the remaining tablespoon of shredded coconut on top for a pretty finish.

Fresh Seasonal Changes

• Swap crushed pineapple for fresh mango chunks for a different tropical twist.
• Add a handful of toasted macadamia nuts to the batter for added crunch.
• Incorporate lime zest into the glaze for a zesty citrus punch.
• Top with fresh berries during colder months for a seasonal pop of color.

Avoid These Traps

To get the best results with your Pineapple Coconut Sunshine Cake, steer clear of these common pitfalls:

• Don’t skip draining the pineapple; excess moisture can make the cake soggy.
• Avoid overmixing the batter once the flour is added to keep the crumb light.
• Make sure your baking powder is fresh — expired leavening can prevent the cake from rising.
• Use room temperature eggs for better mixing and texture.

Freezer-Friendly Notes

This cake freezes beautifully, making it a great make-ahead dessert. Wrap the cooled cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before glazing and serving. If you want to freeze the cake with the glaze, first make sure the glaze has completely set and hardened.

Your Questions, Answered

Can I use fresh pineapple instead of canned?

Absolutely! Just be sure to drain the fresh pineapple thoroughly or even pat it dry with paper towels to prevent extra moisture from affecting the cake’s texture.

Is it possible to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure it includes a binder like xanthan gum for the best results.

Can I substitute the vegetable oil with butter?

Yes, melted butter can be used instead of vegetable oil for a richer flavor, but it may slightly alter the cake’s moisture level and texture.

How long does the cake stay fresh?

Stored in an airtight container at room temperature, this cake stays fresh for up to 3 days. Refrigerate for longer storage, but let it warm to room temperature before serving for best flavor.

Cook This Next

• Coconut Shortbread Cookies – perfect for a light coconut-flavored treat.
• Apple Cinnamon Cake – a cozy dessert for cooler days.

Bring It to the Table

This Pineapple Coconut Sunshine Cake shines as a centerpiece for any gathering. Pair it with a cup of tea or a tropical mocktail to enhance its sunny flavors. Whether you’re serving it at a birthday party, potluck, or just a sweet treat after dinner, it’s sure to spark smiles and requests for seconds. For a festive look, add fresh pineapple wedges or edible flowers alongside the sliced cake. It’s a simple yet stunning way to bring a taste of paradise right to your table.

With its tropical flair and tender crumb, the Pineapple Coconut Sunshine Cake is a delightful reminder that the best desserts are those made with love and shared with friends. Give it a try, and watch it become a beloved staple in your recipe collection.

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