A delightful tropical dessert, this Pineapple Coconut Sheet Cake brings together the juicy sweetness of pineapple and rich, nutty coconut in a simple, satisfying sheet cake perfect for gatherings or everyday indulgence.

Why You’ll Love This Recipe

Combines easy-to-find ingredients with big tropical flavor.
Simple preparation—no complicated techniques or special tools required.
Moist, tender crumb with a creamy coconut frosting and toasted coconut topping.
Great for casual get‑togethers or special occasions alike.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cake:

Pineapple cake mix (or a homemade pineapple‑flavored base)
Eggs
Cold water
Vegetable oil
Coconut milk
Diced cherries (e.g., maraschino), optional but adds a pop of color

Frosting:

Coconut milk
Sweetened condensed milk
Evaporated milk
Vanilla extract
Rum or rum extract
Sweetened toasted coconut for topping

directions

Preheat oven to 350 °F (175 °C). Lightly grease a 9 × 13‑inch baking pan.
In a large bowl, combine the cake mix, eggs, cold water, vegetable oil, and coconut milk; mix until smooth.
Gently fold in the diced cherries, if using.
Pour batter into the prepared baking pan and bake for approximately 30 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just moist crumbs.
Remove the cake and let it cool completely on a wire rack.
While the cake is cooling, toast the shredded coconut: spread it on a baking sheet and bake at 300 °F (150 °C) for about 3 to 6 minutes, stirring halfway through, until lightly golden.
Prepare the frosting: in a mixing bowl, blend coconut milk, sweetened condensed milk, and evaporated milk together; add vanilla extract and rum (or rum extract) and mix until smooth and creamy.
Once the cake is cooled, spread the frosting evenly over the top with an offset spatula.
Sprinkle the toasted coconut over the frosted cake.

Servings and timing

Servings: Makes about 12 generous servings.
Prep Time: 30 minutes (includes toasting coconut and mixing ingredients).
Cook Time: 30–40 minutes.
Total Time: Approximately 1 hour to 1 hour 10 minutes.

Variations

Alcohol-free frosting: Substitute rum with rum extract or omit entirely for a kid-friendly version.
Boxed alternative: Use a yellow or vanilla cake mix instead of pineapple cake mix, and stir in crushed pineapple for similar flavor.
Flavor boost: Add a teaspoon of coconut extract along with vanilla for extra aroma.
Nutty texture: Mix in toasted pecans, macadamia nuts, or almonds into the frosting or sprinkle on top.
DIY cake: Bake a homemade pineapple sponge (incorporating crushed pineapple and coconut flakes) if you prefer scratch-made cakes.

storage/reheating

Store the cake covered tightly with plastic wrap in the refrigerator for up to 5 days. Let it sit briefly at room temperature before serving—no need to reheat; the frosting is best slightly chilled. This cake does not benefit from reheating, as it may dry out.

FAQs

How long does the cake stay fresh when refrigerated?

Stored in the refrigerator, it remains moist and flavorful for up to 5 days.

Can I leave the cake at room temperature?

You can leave an uncovered cake at room temperature for a few hours if serving quickly. For longer storage (over a day), refrigeration is recommended to preserve freshness.

Can I freeze the cake?

Yes. Individual slices can be wrapped tightly and frozen for up to one month. Thaw overnight in the refrigerator, and serve chilled or bring to room temperature before enjoying.

Do I have to toast the coconut?

Toasting coconut enhances its flavor and adds pleasant crunch. If you’re short on time, you may skip it—or toast briefly and watch carefully to avoid burning.

Is this cake kid‑friendly?

Yes—if you omit or replace the rum in the frosting, the cake is completely suitable for children.

Can I make the cake nut-free?

Absolutely. Simply avoid adding nuts such as pecans in the frosting mix or topping.

What if I don’t have coconut milk?

You may substitute regular milk in a pinch, though it will reduce coconut flavor and richness. For a dairy-free substitute, use almond or oat milk and consider adding coconut extract.

Can I make this gluten‑free?

Yes—use a gluten‑free pineapple or vanilla cake mix and gluten‑free all‑purpose flour. Ensure your other mix‑ins (like cherries or flavorings) are also gluten‑free.

How can I make it more tropical?

Add ½ cup shredded coconut to the batter, stir in small pineapple chunks, or top with fresh pineapple rings or tropical fruit.

Why did my frosting turn out too thin?

It may be due to warm temperatures. Chill the frosting in the refrigerator for a short time to firm it before spreading. Alternatively, reduce the amount of evaporated or condensed milk slightly.

Conclusion

This Pineapple Coconut Sheet Cake brings a burst of tropical joy to any table. Easy to whip up and even easier to enjoy, its moist crumb, creamy coconut‑rum frosting, and crunchy toasted coconut topping make it a delightful crowd-pleaser. Whether for a casual dessert or a warm‑weather celebration, this cake is sure to refresh and delight.