Easy Coconut Pineapple Cake


Coconut pineapple cake is one of those Southern eats that gets lots of attention. And, in a coffee cake recipe, it’s even more divine!

Grandma’s Coconut Pineapple Cake

Just put in the search box at my website the word ‘coconut’ and you’ll see lots of recipes come up.

Yes, I love coconut! I love it in savory dishes. I love it in sweet recipes. Cookies. Cakes. Pies. Soups and more. 

Even pie crust coconut cookies! 

Hawaiian Pineapple Coconut Cake

This pineapple coconut coffee cake is so simple to make. It’s dense and moist because of the pineapple and ricotta cheese. 

Easy Pineapple Coconut Cake from Scratch

This scratch cake is basically two bowls. One for the dry ingredients and one for the wet ingredients. 

Easy Pineapple Coconut Cake from Box

Now I do have some coconut cakes from a box cake mix. Yep, it’s the easy way out, but it works when you’re in a hurry and need to have it fast. 

I’m telling you that there’s nothing better than this lemon ricotta three layer cake. Yes, the base of it is a cake mix. 

Pineapple Coffee Cake

Essentially this pineapple coffee cake is perfect for any brunch or even as a dessert. If I am serving as a dessert, I’m going to put a nice dollop of either plain Greek yogurt on top with a splash of honey or a dollop of coconut yogurt. This cool creamy texture will certainly bring out more of the flavors of the cake! 

Pineapple Coconut Coffee Cake

While this could be a cake of layers, creating it as a ‘coffee cake’ is all the better, I think. 

And, I chose to bake it in a baby Dutch oven. It’s 3.5 quart size and worked perfectly. Take a look at it because it’s so versatile and quite chic and lovely to have in the kitchen. Believe me, you’ll not want to hide this beauty in a drawer or cabinet or closet! 

Best Pineapple Coconut Desserts

Pineapple and bananas are a lovely combination in a cake. There’s that banana taste that’s not overpowered by the pineapple, which certainly helps to create the moistness in the cake. 

What is a Hummingbird Cake

Bananas and pineapple. That’s what makes up mostly a hummingbird cake. And, here’s one tried and true Southern recipe for this cake. 

Originating in the late 1960s, yes, you’re probably thinking Caribbean, and  you’re right. Specifically, Jamaica!

First called the ‘doctor bird cake’ for the Jamaican hummingbird called the red-billed streamertail, some say that the cake was named after this bird because with it’s long bill would probe flowers getting out the sweet. And, this attracted hummingbirds, who by the way eat only nectar. Hence, the hummingbird cake. 

Easy Coconut Pineapple Cake

Easy Coconut Pineapple Cake

Easy Coconut Pineapple Cake

Yield: Makes: One Round (about 8") Cake


  • Preheat oven to 350
  • ¾ cup canned pineapples, crushed
  • ¾ cup ricotta cheese
  • 2 packages (6 oz. each) fresh coconut, previously frozen, thawed can substitute unsweetened shredded dry coconut
  • 1/3 cup coconut oil
  • 1 tsp. vanilla
  • 3 pasture-raised eggs
  • 1 ½ cups flour, self rising
  • 1/3 cup sugar, preferably light coconut or maple sugar, can use regular sugar
  • 1/8 tsp. sea salt
  • ½ Tbl. Baking powder
  • 1 cup almonds, sliced and roughly crushed


  1. In a medium bowl, mix together the pineapple, ricotta, coconut, coconut oil, vanilla and eggs.
    In a large mixing bowl, sift in the flour then add the sugar salt and baking powder.
  2. Combine the wet and dry ingredients and blend well into a thick batter. Pour into a 3.5 quart Dutch oven pot that is well-greased and flour dusted.
  3. Top with the almonds. Bake in a preheated 350 oven for about 52 to 57 minutes or until a 6” wooden skewer comes basically clean from the center.
  4. Remove from the oven. Use a flat rubber spatula to gently go around the perimeter of the cake in the pot. This will help it release when cooled.
  5. When completely cool, place a plate on top the pot. Carefully flip the pot to let the cake fall onto the plate.
    Use another plate to then flip the cake over thereby showing the almond top of the cake.
  6. Keep covered with a cake cover or plastic wrap when not serving. This cake can stay on the counter (in a cool kitchen) for at least two days, maybe three. Refrigerate if preferred.


This is not a super sweet cake. If you want more sweetness, increase the sugar to 1/2 or 3/4 cup.

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Easy Coconut Pineapple Cake

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  1. I want to make this but I can’t seem to find the frozen coconut anywhere. Would I just get fresh?

    1. Hi, Corney, the frozen adds a tad bit of moistness. You can use UNsweetened shredded (dry). You could soak it in 1/4 cup of coconut milk. If you don’t want to do that, I’d increase the ricotta by 1/4 cup, then add shredded dry coconut. If you can find fresh coconut, wonderful. Please let me know luv ! xoxx ally

  2. Amelia Rodriguez says:

    Substitution for self rising flour is?

    1. Hi, Amelia! You could certainly use all-purpose flour then just increase the baking powder to one tablespoon and add in 1/4 tsp. of baking soda. I haven’t tried this w/GF flour, but if I did, I’d use Bob’s Red Mill 1:to:1 GF flour plus the baking powder (1/2 TBL). Hope this helps! xoxx ally

  3. Wendy Pate says:

    What would the substitutions be for using almond flour & monk fruit sugar?

    1. Hi, Wendy…on the almond flour, I’d go the same amount. Since I’m not a user of monk fruit sugar, I’d play it by ear. Maybe start with one third cup, taste your batter and see if it meets your sweet buds level. Please let me know how you like!! xox ally

  4. Mary Ann Gotti says:

    Can I use a 9” springform cake pan since I don’t have a Dutch oven?

    1. Absolutely! I think it will work just fine! Please let me know, Mary Ann! xoxx ally

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