It’s soft and tender, wonderfully moist from the pineapple, and has that creamy layer that makes every bite feel almost like a cross between cake and pudding. Then there’s the toasted coconut on top. That little bit of nutty, golden crunch really finishes it off.

I usually make this when I’m feeding a crowd because it can be prepared ahead of time and kept chilled until dessert. And if you happen to have someone at your table who says they “don’t really eat dessert,” just wait. This one has a funny way of changing minds.

Why You’ll Love This Pineapple Coconut Cake

Easy ingredients you can find at any grocery store
Soft, moist yellow cake with plenty of pineapple flavor
A cool, fluffy cream layer
Toasted coconut adds the perfect finishing touch
Great for potlucks, holidays, family dinners, and birthdays
Can be made ahead and refrigerated
Even better the next day!

Ingredients

For the Cake

1 box yellow cake mix, 15.25 ounces
1 can crushed pineapple in juice, 20 ounces, undrained
3 large eggs
1/2 cup vegetable oil
1/2 cup sweetened shredded coconut

For the Creamy Layer

1 package cream cheese, 8 ounces, softened
1 package instant vanilla pudding mix, 3.4 ounces
1 cup cold milk
1 teaspoon vanilla extract
1 container whipped topping, 8 ounces, thawed

For the Topping

1 cup sweetened shredded coconut
Additional whipped cream, for serving, optional

How to Make Pineapple Coconut Cream Cake

1. Prepare the oven and baking dish

Preheat your oven to 350°F (175°C).

Lightly grease a 9 x 13-inch baking dish and set it aside.

I usually use a glass baking dish for this recipe. It makes it easy to see those pretty layers once everything is assembled.

2. Make the pineapple cake batter

In a large mixing bowl, combine the yellow cake mix, undrained crushed pineapple, eggs, and vegetable oil.

Mix until everything is well combined and you have a smooth batter.

Fold in the shredded coconut.

The pineapple juice goes right into the batter, so don’t drain the can. That’s one of the little tricks that keeps the cake so moist.

3. Bake the cake

Pour the batter into your prepared baking dish and spread it evenly.

Bake for approximately 25–30 minutes, or until the center is set and a toothpick inserted into the cake comes out with just a few moist crumbs.

Don’t worry if the cake looks a little more golden than a regular yellow cake. That’s exactly what we’re after.

Place the cake on a cooling rack and let it cool completely.

4. Make the creamy layer

While the cake cools, beat the softened cream cheese until smooth.

Add the instant vanilla pudding mix, cold milk, and vanilla extract. Beat until the mixture thickens and becomes creamy.

Gently fold in the whipped topping.

You should end up with a light, fluffy cream mixture that is thick enough to spread.

Make sure the cake is completely cool before adding this layer. Otherwise, the cream can become soft and difficult to spread.

5. Toast the coconut

While you can absolutely use plain coconut, I highly recommend toasting it.

Spread the remaining 1 cup of shredded coconut on a baking sheet.

Bake at 350°F for about 5–8 minutes, stirring once or twice, until lightly golden.

Watch it closely because coconut can go from beautifully toasted to burnt surprisingly quickly.

Let it cool.

6. Assemble the dessert

Spread the cream mixture evenly over the cooled pineapple cake.

Sprinkle the toasted coconut generously over the top.

For an extra pretty presentation, add a few small dollops of whipped cream before serving.

7. Chill before serving

Cover the baking dish and refrigerate for at least 2 hours before serving.

If you have the time, I actually prefer making this the day before. The flavors have more time to mingle, and the cake becomes wonderfully soft and creamy.

Cut into squares and serve cold.

Tips for the Best Pineapple Coconut Cream Cake

Don’t drain the pineapple

The juice adds moisture and pineapple flavor to the cake. If you drain it, you’ll lose some of that soft, tender texture.

Soften the cream cheese first

Cold cream cheese tends to leave little lumps in the filling. Let it sit at room temperature for about 30–45 minutes before mixing.

Don’t overbake the cake

The cake should be set but still moist. Start checking it around the 25-minute mark.

Toast the coconut

This is optional, but honestly, I wouldn’t skip it. Toasting brings out the coconut’s flavor and gives the dessert a little texture.

Chill it well

This isn’t a dessert I’d serve straight from the oven. It needs time in the refrigerator for the creamy layer to firm up and the flavors to come together.

Make it the day before

This is one of those recipes that works beautifully as a make-ahead dessert. Just cover it tightly and refrigerate overnight.

Serving Suggestions

This pineapple coconut cake is delicious straight from the refrigerator, but there are a few easy ways to dress it up.

Add a spoonful of freshly whipped cream.
Garnish with a small pineapple wedge.
Sprinkle a little extra toasted coconut over each serving.
Add a maraschino cherry for a classic tropical-dessert look.
Serve with fresh berries for a colorful dessert plate.
Pair it with coffee after dinner—this is my favorite way to enjoy it.

For a summer gathering, I like cutting the cake into smaller squares and serving it directly from the chilled baking dish. It’s an easy potluck dessert because there’s no complicated decorating involved.

How to Store Pineapple Coconut Cream Cake

Because of the creamy topping, this cake should be stored in the refrigerator.

Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. It should keep well in the refrigerator for approximately 3–4 days.

I don’t recommend leaving it at room temperature for extended periods, especially during warm weather.

Approximate Nutrition Information

Nutrition will vary depending on the specific cake mix, pudding, whipped topping, and other brands used.

Estimated per serving, assuming 15 servings:

Calories: 330
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 7g
Sugar: 29g
Sodium: 380mg
Fiber: 1g

These numbers are estimates for general informational purposes.

Frequently Asked Questions

Can I make pineapple coconut cake ahead of time?

Absolutely. In fact, I recommend it. Make the cake the day before, assemble the creamy topping, cover it, and refrigerate overnight. The chilled cake is soft, creamy, and full of flavor.

Do I have to toast the coconut?

No. You can sprinkle the coconut on top without toasting it. However, toasted coconut has a deeper, nuttier flavor and adds a little more texture, so it’s worth the extra few minutes.

Can I use fresh pineapple?

You can, but canned crushed pineapple is especially convenient for this recipe because the pineapple juice is part of the cake’s moisture. If substituting fresh pineapple, you’ll need to account for the missing juice.

Can I freeze pineapple coconut cream cake?

The cake portion can be frozen, but I don’t recommend freezing the fully assembled dessert. The creamy topping can change texture after thawing. For best results, freeze the cooled cake separately and prepare the cream layer fresh.

Why is my cream layer too runny?

The most common causes are using warm milk, not allowing the pudding mixture to thicken, or using cream cheese that is too soft. Use cold milk, allow the pudding mixture to thicken properly, and make sure the cake is completely cool before assembling.

A Dessert Worth Keeping in the Recipe Box

There are recipes you make once because they look good, and then there are recipes that quietly become family favorites.

This pineapple coconut cream cake is definitely in the second category for me.

It’s easy enough for an ordinary Sunday dinner, pretty enough for a holiday table, and comforting enough to remind you of the desserts that always seemed to show up at family gatherings.

And when someone who normally passes on dessert goes back for another piece?

That’s when you know you’ve got a keeper.