Pineapple Coconut Sheet Cake

Packed with tropical flavor, this sheet cake tastes like summer.

Pineapple Coconut Sheet Cake
Makes 1 (13×9-Inch) Cake
  • 1 cup unsalted butter, softened
  • 1½ cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 3 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1¼ cups coconut milk
  • ½ cup chopped fresh pineapple
  • ½ cup sweetened flaked coconut
  • Pineapple Coconut Frosting (recipe follows)
  • Garnish: sweetened flaked coconut
Pineapple Coconut Frosting
  • 1 cup sugar
  • 1 cup heavy whipping cream
  • 3 large egg yolks, lightly beaten
  • ½ cup salted butter, cubed
  • ⅛ teaspoon kosher salt
  • 2 cups sweetened flaked coconut
  • ¾ teaspoon vanilla extract
  • ¾ cup chopped fresh pineapple
  1. Preheat oven to 350°. Spray a 13×9-inch baking dish with baking spray with flour.
  2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in pineapple and coconut. Spread batter in prepared dish.
  4. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool completely in pan. Spread Pineapple Coconut Frosting onto cake. Sprinkle with coconut, if desired.
Pineapple Coconut Frosting
  1. In a medium saucepan, stir together sugar, cream, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Immediately remove from heat.
  2. Add coconut and vanilla, stirring to combine. Let cool until a spreadable consistency is reached, about 30 minutes. Stir in pineapple. Use immediately.