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Simple Pineapple Cake with Cream Cheese Frosting and Toasted Coconut

Moist and flavorful pineapple cake with cream cheese frosting is perfect for a spring holiday dinner, wedding shower, or last-minute luncheon. With just the right amount of sweetness, this cake features walnuts and toasted coconut that add an addictive texture.


Serves: 12-16

Cost: $

Skill level: Easy

Estimated time to make: 2 ½ hours (includes time for cake to cool before frosting)



2 c. flour

2 c. sugar

2 eggs

2 tsp. Baking soda

1 tsp. Vanilla

1 c. chopped walnuts

1 20-oz. can crushed pineapple


1 stick butter, softened (not melted)

1 8-oz. package cream cheese, softened (not melted)

1 tsp. vanilla

2 c. powdered sugar


½ c. flaked sweetened coconut


For the cake: Preheat oven to 350 degrees. Line with parchment paper two 8” round cake pans or a 9×13” sheet pan. Stir all cake ingredients in a large mixing bowl until just combined, scraping the bottom and sides with a spatula. Pour batter into pan(s) and bake in preheated oven for 35-40 minutes (finished cake will be very golden brown). Let cool completely.

For the frosting: Beat butter and cream cheese together. Add vanilla and beat again. Slowly add powdered sugar, ½ a cup at a time, until frosting is smooth and creamy.

For the garnish: Spread the coconut in a thin layer on parchment-lined baking sheet. Bake at 350 degrees for 7-10 minutes, checking every two minutes. Toasted coconut will be fragrant and light golden brown.

To assemble: Spread frosting on cooled sheet cake, or apply between layers and on top of round cake. Sprinkle toasted coconut on top in an even layer.

Molly Scott is a graphic designer and baker living in northeastern Pennsylvania. In addition to designing for brands like King Arthur Flour and Organic Valley, she recently launched her own home bakery, M. Cakes. Check out more of her sweet photography on Instagram.

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