Easy to make with, extra moist and totally delicious. This pineapple coconut cake is topped with a yummy lime frosting!
A simple banana snack cake filled with pineapple, coconut, and nuts, this is a perfect way to enjoy those ripe bananas sitting on the counter.
Why We Love this Recipe
Who doesn’t love the combination of fresh fruit like pineapple, crunchy pecans, and coconut? This is a great twist on a traditional banana cake.
Because of the banana and pineapple, it comes out just sweet enough and very moist!
It freezes well so it’s a great way to use up bananas and add a piece to your lunch box.
Ingredients & Variations
BANANAS Just like when making banana bread, choose bananas with a few spots on them for a better flavor and more sweetness.
PINEAPPLE This recipe uses crushed pineapple and you’ll want to leave the juices in. If you only have tidbits or chunks, you can pulse them in the blender a few times to get a crushed consistency.
COCONUT/NUTS Switch out the pecans for walnuts or even macadamia nuts! Lightly toast the coconut and pecans in a saute pan before putting in the recipe for extra flavor! No coconut? Add some extra finely chopped nuts.
How to Make Pineapple Coconut Cake
This recipe is easy and quick to pull together!
- Mix the dry ingredients, coconut, and pecans and set aside.
- In a separate bowl, whisk the bananas, pineapple, sugars and lime juice.
- Fold in the dry to the wet and spread in a prepared pan.
For the frosting, mix the cream cheese and butter until fluffy and then add in the powdered sugar a bit at a time.
Lime zest flavors this frosting, I use a microplane grater to zest citrus fruit. While I flavor this frosting with lime, you can add orange and/or lemon zest too or your favorite extracts (coconut is great in this recipe).
Tips for the Perfect Snack Cake
- A glass casserole dish will take the cake a little bit longer to bake.
- A metal pan may produce a darker result on the bottom.
- Be sure to grease pans or muffin tins with shortening, butter, or pan release.
- Bake just until a toothpick comes out clean, do not overbake.
To test for doneness, insert a wooden pick in the center of the cake and if it comes out clean, it’s ready!
- Coconut Sheet Cake – extra moist & delicious
- Lemon Blueberry Cake – sweet & refreshing
- Texas Sheet Cake – chocolatey goodness!
- Hummingbird Cake – with a cream cheese icing
- The Best Carrot Cake – quick and easy to prepare!
- Classic Pound Cake Recipe – light & moist
Did you love this Banana Snack Cake? Be sure to leave a rating and a comment below!
Pineapple Coconut Cake
- 2 cups all purpose flour
- 1 lime
- 1 ¼ teaspoon baking soda
- 1 ¼ teaspoon baking powder
- ½ cup flaked sweetened coconut
- ½ cup pecans chopped
- 2 small bananas mashed, about ⅔ cup
- 1 cup crushed pineapple (undrained)
- 2 eggs
- ¼ cup oil
- ½ cup white sugar
- ⅓ cup brown sugar packed
- 4 ounces cream cheese softened
- 2 ounces butter softened
- 2 cups powdered sugar
- 1 lime zested & juiced
- Preheat oven to 350°F. Grease a 9x9 pan. Using a zester, zest the green skin from the lime.
- In a small bowl combine flour, lime zest, baking soda, baking powder, coconut, pecans & a pinch of salt.
- In a medium bowl whisk together bananas, pineapple, eggs, white sugar, brown sugar, oil and 1 teaspoon of lime juice.
- Combine the wet and dry ingredients just until combined (do not overmix). Pour into prepared pan and bake 28-32 minutes or until a toothpick comes out clean. Cool completely.
- With mixer on medium low, cream together cream cheese and butter. Add in lime zest and 1 teaspoon lime juice. Mix in powdered sugar a bit at a time until incorporated. Beat on medium until fluffy.
- Spread over cooled snack caked and cut into 12 bars.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)