Moist Pineapple and Coconut Butter Cake

Pineapple and coconut are one of the great tropical pairings, and this pineapple and coconut butter cake puts them together in the simplest way possible. You whisk melted butter with sugar and eggs, stir in crushed pineapple and shredded coconut, fold in the flour, and bake. The result is a golden, tender butter cake that stays wonderfully moist thanks to the juicy pineapple, with little flecks of coconut in every bite.

There is no creaming, no mixer, and no frosting required. Melted butter makes the batter easy to mix in one bowl, and the crushed pineapple keeps the crumb soft for days. The coconut adds a gentle chew and a toasty, sweet flavor that ties everything together. It is the kind of cake you can bake on a weeknight and serve with a cup of tea, or dress up with a glaze for guests.

This recipe is based on the Pineapple and Coconut Cake published by VJ Cooks, and makes 10 slices from a 20 cm (8-inch) round tin. If you love pineapple desserts, you may also enjoy our Hawaiian Pineapple Cake, which is another tropical favorite.

Why You’ll Love This Recipe

• Soft, tender crumb that stays moist for days
• Sweet pineapple and toasty coconut in every bite
• One-bowl recipe with no mixer needed
• Made with simple pantry ingredients
• Easy enough for beginners
• Delicious plain, glazed, or served with cream
• Perfect for afternoon tea, potlucks, and picnics

What Does Pineapple and Coconut Butter Cake Taste Like?

This cake tastes like a buttery vanilla cake with a tropical twist. The crumb is soft, moist, and slightly dense in the way that a good butter cake should be. The pineapple adds a gentle tangy sweetness and keeps every bite juicy, while the coconut brings a subtle nutty flavor and a little texture. The golden top is lightly crisp, and the inside is tender.

Recipe Overview

• Prep time: About 15 minutes
• Bake time: About 40 minutes
• Yield: 10 slices from a 20 cm (8-inch) round tin
• Difficulty: Easy
• Method: One-bowl melted butter cake

Ingredients

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• 150 g (2/3 cup) butter, melted
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 cup (about 180 g) crushed pineapple, well drained
• 1/2 cup (about 45 g) desiccated (shredded) coconut
• 1 1/2 cups (about 190 g) plain (all-purpose) flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• Pinch of salt

Ingredient Notes

Butter: Melted butter gives the cake a rich flavor and a soft, moist crumb, and it means you can mix everything with a whisk. Let the butter cool slightly before adding the eggs so they do not scramble.

Crushed pineapple: Canned crushed pineapple is the easiest option. Drain it well, pressing gently in a sieve, because too much juice will make the batter loose and the cake gummy. You can also use fresh pineapple, finely chopped, though it contains more water and may need extra draining.

Desiccated coconut: Fine, unsweetened desiccated coconut blends smoothly into the batter. Medium shredded coconut works too and adds a little more chew. Sweetened coconut makes the cake sweeter, so you may want to reduce the sugar slightly.

Eggs: They bind the batter and add richness. Use large eggs at room temperature for the smoothest mixing.

Flour and baking powder: Plain or all-purpose flour makes a tender cake. Measure by spooning the flour into the cup and leveling it off, or better, weigh it. Baking powder gives the cake its lift.

Vanilla and salt: Vanilla rounds out the tropical flavors, and a pinch of salt balances the sweetness.

Kitchen Tools You’ll Need

• 20 cm (8-inch) round cake tin
• Parchment paper
• Large mixing bowl and whisk
• Rubber spatula
• Fine-mesh sieve (for draining the pineapple and sifting the flour)
• Skewer or toothpick for testing
• Wire cooling rack

Substitutions and Variations

• Cream cheese frosting: Top the cooled cake with a cream cheese frosting, as in our BEST Ever Pineapple Cake.
• Glaze: Whisk powdered sugar with a little pineapple juice for a simple glaze to drizzle over the cooled cake.
• Toasted coconut: Sprinkle toasted coconut flakes over the top or glaze for extra flavor and crunch.
• Lime zest: Add a little lime zest to the batter for a brighter, fresher flavor.
• Macadamia nuts: Fold in a handful of chopped macadamia nuts for a Hawaiian twist.
• Loaf version: Bake the batter in a loaf tin for a pineapple coconut loaf. The baking time would change, and this has not been tested here.
• Cupcakes: Bake in a lined muffin tin for individual cakes. The baking time would be shorter, and this has not been tested here.
• Banana bread fans: For a similar tropical flavor in a loaf, try our Hawaiian Banana Bread.

How to Make Pineapple and Coconut Butter Cake

The method is straightforward. You whisk the melted butter and sugar together, add the eggs and vanilla, and then stir in the drained pineapple and coconut. After sifting the flour, baking powder, and salt over the mixture, you fold gently until just combined. The batter goes into a lined tin and bakes until golden and set. A short rest in the tin, followed by cooling on a rack, makes the cake easy to turn out and slice.

Step-by-Step Instructions

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1. Prepare the tin. Preheat the oven to 170°C (340°F) fan-forced, or 190°C (375°F) conventional. Grease and line a 20 cm (8-inch) round cake tin with parchment paper.
2. Mix butter and sugar. In a large bowl, whisk the melted butter and sugar together until combined.
3. Add the eggs. Whisk in the eggs one at a time, then stir in the vanilla.
4. Add pineapple and coconut. Stir in the drained crushed pineapple and the desiccated coconut.
5. Fold in the flour. Sift the flour, baking powder, and salt over the mixture and fold gently until just combined and no dry flour remains.
6. Fill the tin. Pour the batter into the prepared tin and smooth the top.
7. Bake. Bake for about 40 minutes, until the top is golden and a skewer inserted in the center comes out clean.
8. Cool. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Cut into 10 slices.

Tips for Success

• Drain the pineapple thoroughly. Excess juice makes the cake dense and gummy.
• Let the melted butter cool for a few minutes before mixing, so it does not cook the eggs.
• Whisk the butter, sugar, and eggs well, so the batter is smooth and glossy.
• Fold in the flour gently and stop as soon as it disappears. Overmixing makes the cake tough.
• Line the tin with parchment so the cake releases easily.
• Check the cake at about 35 minutes. Every oven is a little different.
• If the top browns too quickly, loosely cover it with foil for the last part of the bake.
• Let the cake cool before slicing, since warm cake is delicate and crumbles.

How to Know It’s Done

The cake is done when the top is deep golden, the edges are just beginning to pull away from the tin, and a skewer inserted in the center comes out clean or with a few dry crumbs. The top should spring back lightly when pressed. Because of the pineapple, a few moist crumbs on the skewer are fine, but wet batter means the cake needs more time.

What to Serve With Pineapple and Coconut Butter Cake

This cake is lovely with:

• A cup of hot tea or coffee
• Whipped cream or coconut yogurt
• Fresh pineapple slices or mango
• A scoop of vanilla or coconut ice cream
• A tropical dessert table with Vintage Watergate Pineapple Cake and Texas Tornado Cake

Storage Instructions

Store the cake, covered, at room temperature for up to 2 days, or in the refrigerator for up to 5 days. It stays moist, and the flavor deepens overnight. If you add a cream cheese frosting, store it in the refrigerator.

Freezing Instructions

The unfrosted cake freezes well. Wrap the cooled cake or individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw at room temperature or overnight in the refrigerator. This is general guidance and has not been tested with this exact recipe.

Common Mistakes

• Not draining the pineapple. The cake turns gummy and heavy. Drain well.
• Adding hot butter. It scrambles the eggs. Cool it slightly.
• Overmixing the flour. The cake turns tough. Fold gently.
• Overbaking. The cake dries out. Check it early.
• Using too much coconut. The cake can become dry. Stick to the measured amount.
• Cutting while warm. The crumb is fragile. Let it cool.
• Skipping the lining. The sugar and pineapple can make the cake stick. Line the tin.

Frequently Asked Questions

Can I use fresh pineapple?

Yes, but chop it finely and drain it well, since fresh pineapple is very juicy. This has not been tested here.

Can I use sweetened shredded coconut?

Yes, though the cake will be sweeter. You can reduce the sugar slightly. This has not been tested here.

Why is my cake gummy?

The pineapple may not have been drained enough, or the cake may have been underbaked. Drain well and bake until a skewer comes out clean.

Can I use oil instead of butter?

Butter gives the best flavor. Oil would make the cake very moist but less buttery. This has not been tested here.

Can I make this in a different tin?

A loaf tin or a square tin of similar volume could work, but the baking time would change. This has not been tested here.

Can I make it ahead?

Yes. It keeps well for a few days, and the flavor often improves the next day.

Does it need frosting?

No. It is delicious plain, though a glaze or cream cheese frosting makes it more special.

How many slices does it make?

10 slices.

Recipe Background

Pineapple and coconut are staples of tropical cooking, found together in desserts from Hawaii to the Caribbean and Southeast Asia. In the United States, pineapple cakes became especially popular in the mid-20th century, when canned crushed pineapple was an easy pantry staple that kept cakes moist. Adding coconut to the pairing is a natural next step, and a simple butter cake provides the perfect base for both ingredients.

Conclusion

This moist pineapple and coconut butter cake proves that simple ingredients can make something special. One bowl, a handful of pantry staples, and a short bake give you a tender, tropical cake that stays moist for days. Serve it plain with a cup of tea, or dress it up with a glaze or frosting, and enjoy a taste of the tropics at home.

More Delicious Recipes You’ll Love

• The Ultimate Hawaiian Pineapple Cake (Moist, Creamy & Irresistibly Tropical!)
• BEST Ever Pineapple Cake
• Pineapple Pound Cake Recipe: 7 Irresistible Reasons You’ll Love This
• Irresistibly Moist Coconut Cream Cake Recipe
• 5-Star Moist Best Hawaiian Banana Bread with Pineapple & Coconut Bliss

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Nutritional Information

Nutrition is an approximate estimate per slice (10 slices), calculated from standard ingredient values. Actual numbers will vary with the brands and amounts you use.

Nutrient	Amount per Serving
Calories	307
Carbohydrates	37g
Protein	4g
Fat	16g
Saturated Fat	10g
Cholesterol	68mg
Sodium	100mg
Fiber	1g
Sugar	22g

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