Description
A moist and tropical pineapple coconut sheet cake topped with creamy frosting and shredded coconut. A crowd-pleasing dessert that’s perfect for Sunday gatherings and celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple with juice
- 1/2 cup shredded sweetened coconut
- 1 cup chopped pecans or walnuts (optional)
- 8 oz cream cheese, softened (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1/4 cup shredded coconut for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Stir in eggs, vanilla, crushed pineapple with juice, shredded coconut, and nuts (if using) until fully combined.
- Pour batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- For the frosting, beat cream cheese and butter together until smooth. Add powdered sugar and vanilla and beat until fluffy.
- Spread frosting over cooled cake and sprinkle with shredded coconut before serving.
Notes
- This cake tastes even better the next day as the flavors meld together.
- For extra tropical flavor, toast the coconut used for garnish.
- Store covered in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: pineapple coconut cake, sheet cake recipe, tropical dessert, Sunday dessert idea