Pineapple Coconut Cake

I remember having this cake at pot-luck suppers — the kind of gathering where everyone shows up with a dish and you never quite know what you’re going to get, but somehow the table is always perfect. This pineapple coconut cake was exactly the kind of thing that disappeared fast. It’s simple, it travels well, and the combination of pineapple and coconut with that lemon cake base is better than it has any right to be. I’m still thinking about bringing one to a cookout this weekend.

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What Is Pineapple Coconut Cake?

This pineapple coconut cake is a poke cake — a baked lemon sheet cake that gets holes poked all over it while still warm, then crushed pineapple and its juice are spooned directly on top so the cake absorbs everything as it cools. The topping is a simple mixture of instant vanilla pudding folded into whipped cream, spread over the pineapple layer and finished with shredded coconut. It refrigerates overnight into a moist, creamy, coconut-covered dessert that feeds a crowd and requires almost no effort.

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How to Make This

Bake the lemon cake mix according to the box directions in an 11×17 cookie sheet or two 13×9 pans. While still warm, poke holes all over with a fork and spoon the entire can of crushed pineapple with its juice over the top — the warm cake soaks it all in. Let it cool completely before adding the topping. Mix the instant pudding with milk until smooth, fold in the Cool Whip or whipped cream, spread over the cake, and finish with shredded coconut. Refrigerate for several hours or overnight before serving.

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Tips for the Best Pineapple Coconut Cake

• Poke the holes while the cake is still warm — the pineapple juice soaks in better and keeps the cake moist all the way through.
• Use the juice from the can too, not just the crushed pineapple. That liquid is what makes this cake so tender.
• Let the cake cool completely before spreading the pudding topping or it will melt right in.
• Overnight refrigeration makes a noticeable difference — the flavors come together and the topping firms up properly.
• Toast the shredded coconut lightly before sprinkling on top if you want extra flavor and a little color.
• This cake is best made the day before you need it, which makes it ideal for cookouts and pot-lucks.
• It feeds a crowd from a single pan — no stacking, no assembly, just slice and serve.

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A good half-sheet baking pan is essential for a cake this size — you want something sturdy that won’t warp in the oven. [link to half-sheet baking pan on Amazon]

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Serving and Storing

Serve this cake cold from the refrigerator. It holds up well for up to 3 days covered in the fridge — the coconut topping stays in good shape and the cake stays moist. Don’t freeze it; the whipped cream topping doesn’t recover well after thawing.

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Love easy crowd-pleasing cakes? Try my Vanilla Cream Cake or Lemon Coconut Delights next.