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Pineapple Coconut Sheet Cake

Pineapple Coconut Sheet Cake

This pineapple coconut sheet cake is tender, moist, and loaded with tropical flavors. It features pineapple cake and a coconut frosting for an explosion of the tastes of the islands in each and every bite!

 This is a recipe I  love to make it for no occasion or special occasions, parties, potlucks, desserts, you name it. I mean, honestly, who doesn’t love cake? I can’t think of anyone. That love is even stronger when you try a slice of this delicious sheet cake. It’s sweet and tropical, and it’s so darn easy to make, you’ll find yourself making it over and over again! 

Pineapple Coconut Sheet Cake

This recipe is an incredibly simple, semi-homemade treat that even beginners can make. It starts with a pineapple cake mix that’s doctored up with a few extra ingredients to make it extra moist and delicious. Then I bake it to tender perfection. After that, I make a delicious rum and toasted coconut frosting to pair with the pineapple flavor of the cake. What I end up with is a cake that tastes like an extra-sweet pina colada in cake form! From birthdays to potlucks or just family dessert, whenever I make this cake it always goes fast. 



Why You’ll Love This Recipe

  • It uses a boxed cake mix, so it’s far less work than other homemade cakes. 
  • It’s moist and tender and loaded with the tropical flavors of pineapple, toasted coconut, and rum. 
  • It’s a cake with bright flavors that’s perfect for any occasion. 

Pineapple Coconut Sheet Cake Ingredients

This cake uses simple ingredients that you can find easily at your local grocery store. You probably have most of them in your kitchen already! 

For the Cake

  • Pineapple cake mix
  • Large eggs
  • Cold water
  • Vegetable oil
  • Coconut milk
  • Diced cherries


For the Frosting

  • Unsweetened coconut milk
  • Sweetened condensed milk
  • Evaporated milk
  • Vanilla
  • Rum or rum extract
  • Toasted coconut

See the recipe card at the end of the post for exact quantities.


How to Make Pineapple Coconut Sheet Cake



This cake is incredibly easy to make. It only takes a few minutes and a few simple steps. 

Step 1: Prep

Preheat the one to 350 degrees and spray a 9×13 baking dish with nonstick cooking spray. Dice the maraschino cherries and place them on a paper towel to soak up any excess liquid.

Step 2: Make the Cake Batter

In a large bowl, beat the cake mix, eggs, water, oil, and coconut until smooth. Then, fold in the maraschino cherries. 

Step 3: Bake

Pour the batter into the prepared baking dish and bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean or with dry to moist crumbs and the cake springs back when gently touched on top. 

Step 4: Cool

Remove the cake from the oven and let it cool to room temperature. 

Step 5: Toast the Coconut

While the cake cools, toast the coconut. Reduce the oven heat to 300 degrees. Then, place shredded or flaked coconut evenly on a large baking sheet lined with parchment paper. Bake on the middle rack for 3 minutes. Then, remove the baking sheet, shake gently, and toast for another 2 to 3 minutes.

Step 6: Make the Frosting

Add the coconut milk, sweetened condensed milk, and evaporated milk to a mixing bowl and blend. Then, add the vanilla and rum or rum extract and blend again. 

Step 7: Frost

Spread the frosting over the cooled cake evenly with an offset spatula. Then, sprinkle with toasted coconut. Enjoy!

Storing Pineapple Coconut Sheet Cake

Tightly cover the baking dish with cling wrap and store this cake in the refrigerator for up to 5 days. 



Pineapple Coconut Sheet Cake Tips

This recipe is incredibly easy to make, but I do have a couple of tips to help you make it the best that it can be. 

  • Always let your eggs come to room temperature for the best baking. 
  • Use a hand mixer to make things easier on yourself. 
  • Be careful when toasting your coconut. It’s extremely easy to go from toasted to burned! 


If you have questions about this cake, then you’re in luck. The following FAQ answers the most commonly asked questions about this pineapple coconut sheet cake. 

Can children eat desserts with alcohol in them? 

It depends on the dessert. You can serve this cake to children because the alcohol is minimal after it’s been mixed into all the frosting. However, other desserts that are heavily infused with alcohol should not be given to children. 

Why can’t I put frosting on warm cake? 

The heat from a warm cake will cause your frosting to “melt” or break. It will start to become watery and unappetizing. 

How do I make my cake tender? 

Only mix your ingredients until they’re just combined. If you overmix, you’ll create too much gluten which will lead to a tough cake. 

More Cake Recipes

If you love cake, then check out these recipes!

Pineapple Coconut Sheet Cake

This semi-homemade pineapple coconut sheet cake is one of the easiest, most delicious cakes you’ll ever make. It only takes a few ingredients, and it’s so simple that even beginners can make it. That’s the perfect combination if you ask me. Give this recipe a try, and I’m sure you’ll find that it becomes a regular in your dessert recipe rotation.



Print recipe below

Pineapple Coconut Sheet Cake

This semi - homemade cake comes out so moist and the coconut frosting is out of this word delicious. It's just a great cake and easy to make! Bring the tropics into your kitchen.

Course Dessert, Snack
Cuisine American, Southern, Tropical
Keyword cake mix, coconut, coconut cake, pineaple cake, pineapple, pineapple coconut, sheet cake, tropical cake
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12
Author Pam


  • 1 box pineapple cake mix, vanilla or yellow cake mix works too.
  • 2 large eggs
  • 1 cup cold water
  • 1/3 cup avocado, canola or any mild oil
  • 1/2 cup coconut milk, not coconut water
  • 1 cup diced cherries, I used maraschino


  • 1 cup coconut milk, not coconut water
  • 1/2 cup sweetened condensed milk
  • 1/2 cup evaporated milk
  • 1 tsp vanilla extract
  • 1 tbsp rum OR 1 teaspoon rum extract
  • 1 cup sweetened toasted coconut


  1. For the cake:

    1. Preheat oven to 350 degrees, spray a 9x13 baking pan with baking or cooking spray and set aside.

    2. Using stand or hand mixer, mix the cake mix, eggs, water, oil, and coconut milk until combined and smooth. Toss in the diced cherries.

    3. Bake for 30-40 minutes or until a toothpick comes out clean or with slightly moist crumbs. Try not to over bake. Let cake cool completely on a wire rack before frosting.

    For the frosting:

    4. Using a stand or hand mixer, combine the coconut milk, sweetened condensed milk, and evaporated milk. Mix to combine to become creamy. Add in the vanilla extract, rum or rum extract. Mix again to combine.

    5. When cake is completely cooled, pour the frosting over the entire cake. Using an offset spatula, smooth out to the ends of the baking pan. Sprinkle on the toasted coconut. You can find toasted coconut in grocery stores or toast plain coconut in the oven. Toss coconut onto a cookie sheet that is lined with parchment paper. Bake at 300 degrees just until the coconut starts to brown This takes just a few minutes. This should take only a few minutes. Keep a watch because coconut can burn quickly. You can also toss sweetened coconut onto the cake that's not toasted. Either way, the cake will be delicious. Enjoy!





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