Easy to make, 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.

Tropical Banana Snack Cake on a plate

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 in bowls to make a Tropical Banana Snack Cake

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.

FROSTING This recipe has the perfect lime-flavored frosting but even a simple buttercream or cream cheese frosting will work. So will whipped cream in a pinch!

How to Make Pineapple Coconut Cake

This recipe is easy and quick to pull together!

  1. Mix the dry ingredients, coconut, and pecans and set aside.

bowl of dry ingredients and a bowl of wet ingredients to make a Tropical Banana Snack Cake

  1. In a separate bowl, whisk the bananas, pineapple, sugars and lime juice.
  2. Fold in the dry to the wet and spread in a prepared pan.

Tropical Banana Snack Cake in a cake pan before baking


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).

making the icing for a Tropical Banana Snack Cake

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!

Tropical Banana Snack Cake being iced with icing

Favorite Cakes

Did you love this Banana Snack Cake? Be sure to leave a rating and a comment below!

Tropical Banana Snack Cake on a plate
5 from 27 votes↑ Click stars to rate now!
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Pineapple Coconut Cake

Tender banana snack cake loaded with tropical flavors.
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 12 pieces
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  • 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
  • cup brown sugar packed

Lime Frosting

  • 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.


Ensure all ingredients are at room temperature.
Pinapple chunks or tidbits can be pulsed in the blender a couple of times to make crushed pineapple.
When a toothpick is inserted and comes out clean the cake is done, do not overbake.
5 from 27 votes

Nutrition Information

Calories: 398 | Carbohydrates: 65g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 203mg | Potassium: 271mg | Fiber: 2g | Sugar: 43g | Vitamin A: 320IU | Vitamin C: 9.4mg | Calcium: 59mg | Iron: 1.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American
tropical banana snack cake ingredients and a close up of a piece of cake with writing
tropical banana snack cake with a title
tropical banana snack cake being iced in a dish with writing
tropical banana snack cake on a white plate with lime behind it and writing


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


    1. If you’ve frosted it, it can go in the fridge or a cooler. I leave it out at room temperature for a little bit before serving. If you haven’t frosted it, it can sit at room temperature for a couple of days.

    1. If you haven’t frosted it, it can sit at room temperature for a couple of days. I can’t say for sure how it would do in extreme heat should it be hot. You can always package the frosting separately as well and use gel packs or dry ice packs intended for shipping.

  1. Holly
    excellent cake.
    I am gluten free so I used Bob’s Red Mill flour.
    I was ok———would you suggest another gluten free flour please, and a substitute for sugar,
    as I am ready to make again.
    Thank you5 stars

    1. I’ve only made this recipe as written so I can’t say for sure. If you try another substitute, let us know how it goes!

  2. I absolutely love this cake! I was wondering what you think about zesting and juicing an orange instead of the lime? Also, do you think I could make cupcakes? If so, how do I figure the amount per cupcake and cooking time? Thanks for your help, keep cooking up good stuff!

    1. Ooo, I haven’t tried it with an orange Susi, but that sounds like a fun twist! You would only need about 2 tablespoons orange juice though not the full orange juiced. For cupcakes, I would fill the cupcake tins ⅔ full and bake for 15-18 minutes using a toothpick to make sure they are fully cooked.

    1. We haven’t tried making this recipe with a boxed cake mix Gagirl. We would love to hear how it turns out for you!

      1. Oh sorry Molly. :) I haven’t tried doubling this in a 9×13 pan so I can’t say for sure. You could certainly double it into two 9×9 pans.

    1. I am sure you could do that Elda, make sure to not overfill the pan, and you may need to use 2 pans depending upon the size of your loaf pan!

  3. Do you leave the lime zest in long strips, from the zester, or do you chop them up a bit? Wouldn’t it be easier to use a microplane, or the small holes on a grater, to get tiny pieces of the lime zest?

    1. I use a microplane to zest the limes. If they were in strips, you would definitely want to chop them up a bit. :)