Make a moist Hawaiian Cake with pineapple, coconut, walnuts, and cream cheese frosting—easy, tropical, and perfect for any occasion!
Craving a taste of the tropics? This Hawaiian cake is moist, flavorful, and surprisingly easy to make—perfect for potlucks, parties, or when you just need a sweet island escape!
WHAT MAKES THIS HAWAIIAN CAKE SO YUMMY
- Tropical Flavor Explosion – Packed with pineapple and coconut for a sweet, island-inspired bite in every forkful.
- Rich Cream Cheese Frosting – Silky, tangy frosting perfectly balances the fruity sweetness of the cake.
- Moist & Fluffy Texture – This homemade cake makes for a tender, bakery-quality crumb.
- Easy to Make – No fancy techniques needed—just simple ingredients and big flavor!
- Perfect for Any Occasion – A crowd-pleasing dessert for birthdays, potlucks, or summer gatherings.
For even more fruit dessert recipes, check out my banana pudding cheesecake recipe and my apple cranberry tart recipe.
Kitchen Tools:
- 1 9x13 inch Baking Pan
- Mixing Bowls
- Hand Mixer
Hawaiian Cake Ingredients
- 2 c. flour
- 1 ¾ c. sugar
- 2 tsp. baking soda
- 2 eggs
- 1 20 oz. can crushed pineapple, in its own juice (do not drain juice)
- 1 c. sweetened coconut flakes
- 1 c. chopped walnuts
Cream Cheese Frosting
- 1 8 oz. pkg cream cheese, softened
- 1 stick of butter, softened
- ½ c. powdered sugar
- 2 tsp. vanilla extract
- A pinch of salt
HOW TO MAKE HAWAIIAN CAKE
- Preheat oven to 350°. Grease a 9 x 13 baking pan.
- Roughly chop walnuts.
- Mix all cake ingredients in a large mixing bowl by hand until well combined.
- Pour cake batter into greased 9 x 13 baking pan.
- Bake at 350° for 45 minutes or until a toothpick inserted in center of the cake comes out clean.
- Cool completely on a wire rack.
- Beat cream cheese in a medium bowl with an electric mixer until creamy.
- Add butter, powdered sugar, vanilla, and salt to the cream cheese; beat with an electric mixer until well combined.
- Frost cake and serve immediately or store covered in the refrigerator until serving.
- Top cake with finely chopped walnuts (optional).
Note: This cake is best on the second day and keeps well for several days.
PIN FOR LATER
See how simple that was? Whether you're serving it up for loved ones or enjoying an extra slice solo, this tropical cake is sure to be a hit!
Hawaiian Pineapple Coconut Cake Recipe
This cake is moist and delicious with coconut and pineapple in the mix and cream cheese frosting.
Author: Recipe Idea Shop
Equipment
- Hand Mixer
- Mixing Bowls
- 9x13 Baking Pan
Ingredients
- 2 cups flour
- 1 ¾ cups sugar
- 2 teaspoon baking soda
- 2 eggs
- 1 can 20 oz. can crushed pineapple, in its own juice (do not drain juice)
- 1 cup sweetened coconut flakes
- 1 cup chopped walnuts
Cream Cheese Frosting
- 8 oz pkg cream cheese, softened
- 1 stick butter, softened
- ½ cup powdered sugar
- 2 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°. Grease a 9 x 13 baking pan.
- Roughly chop walnuts.
- Mix all cake ingredients in a large mixing bowl by hand until well combined.
- Pour cake batter into greased 9 x 13 baking pan.
- Bake at 350° for 45 minutes or until a toothpick inserted in center of the cake comes out clean.
- Cool completely on a wire rack.
- Beat cream cheese in a medium bowl with an electric mixer until creamy.
- Add butter, powdered sugar, vanilla, and salt to the cream cheese; beat with an electric mixer until well combined.
- Frost cake and serve immediately or store covered in the refrigerator until serving.
- Top cake with finely chopped walnuts (optional).
Nutrition (may vary depending on ingredients and amounts used)
Serving: 1g | Calories: 316.05kcal | Carbohydrates: 55.08g | Protein: 4.78g | Fat: 9.34g | Saturated Fat: 2.73g | Polyunsaturated Fat: 4.84g | Monounsaturated Fat: 1.25g | Trans Fat: 0.003g | Cholesterol: 27.28mg | Sodium: 214.06mg | Potassium: 102.65mg | Fiber: 1.92g | Sugar: 37.03g | Vitamin A: 41.55IU | Vitamin C: 0.13mg | Calcium: 17.98mg | Iron: 1.5mg
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Kathy Owen
My family loved this!