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Pineapple Coconut Sheet Cake

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A moist and tropical-inspired dessert, Pineapple Coconut Sheet Cake combines the sweetness of crushed pineapple with the richness of shredded coconut and a creamy frosting, perfect for parties and gatherings.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 can (20 oz) crushed pineapple with juice
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped pecans (optional)
  • 1/2 cup unsalted butter
  • 1 package (8 oz) cream cheese, softened
  • 1 tsp vanilla extract (for frosting)
  • 2 cups powdered sugar
  • 1/2 cup shredded coconut (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch sheet cake pan.
  2. In a large bowl, combine flour, sugar, baking soda, and salt.
  3. Stir in eggs, vanilla extract, and crushed pineapple with juice. Mix until just combined.
  4. Fold in shredded coconut and chopped pecans if using.
  5. Pour the batter into the prepared pan and smooth the top.
  6. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
  7. While the cake cools, prepare the frosting by beating together the butter, cream cheese, and vanilla extract until smooth.
  8. Gradually add powdered sugar and beat until creamy.
  9. Spread frosting evenly over cooled cake.
  10. Sprinkle the top with additional shredded coconut.

Notes

  • You can toast the coconut topping for extra flavor and texture.
  • Refrigerate the cake if not serving the same day.
  • Pecans are optional but add a nice crunch.

Nutrition

Keywords: pineapple coconut sheet cake, tropical cake, pineapple dessert, coconut cake, cream cheese frosting

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