Pineapple and Coconut Sheet Cake with a tasty frosting topped with toasted coconut flakes is a wonderfully rich cake, best if made one day ahead.

If your family is anything like mine, we have to have something sweet after dinner.

I am not a big cake baker. To be honest, I am not even close to being one, but every once in a while I do make a tasty cake.

Well, I know it does not take a rocket scientist to make a cake, I get that. However, for me was like having two left hands.

It certainly is not the recipe because I would always pick the best-reviewed cake recipe to bake and mine would always come out more like a loaf of bread.

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I could make anything with dough, but the cake was this whole another dimension to me.

Anyhow, with a bit of practice and numerous hours watching youtube, I have created my first cake that not only looked like a cake, but it tasted delicious. I was so excited!

Just to mention that cake excitement happen only a couple of years ago so it’s not like I was 15 and made my first cake. Haha!

Well, then I have had another problem. Yes! I could not decorate the cake for shit. I still cannot.

Thankfully, we have these sheet cakes that do not require fancy-schmancy decorating.

I think it looks so much better like this. Looks more homemade, don’t you think?!

This pineapple cake with the addition of coconut is just incredible. I really liked it.

Every recipe that I found to test had a crazy amount of sugar, and some just didn’t make any sense, so I tested and retested until I created a recipe that is mine.

The whole sheet pan was gone over one lazy weekend afternoon when we celebrated my husband’s birthday.

I decided to make this cake simply because he loves pineapple and coconut.

However, he did say if I only had a tub of chocolate with me. Ah! You can’t please them all the time.

Needless to say, all of us loved it so I wanted to finally share with you guys.

If you get inspired and make this tasty Pineapple and Coconut Sheet Cake, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

Recipes you might like:

EASY S’MORES SWEET PIZZA

BROWNIES AND YOGURT SUMMER PARFAIT

STRAWBERRY JELLO SUMMER SALAD

MATCHA ICE CREAM WITH DARK CHOCOLATE

Yield: Serves 12 to 14

Pineapple and Coconut Sheet Cake

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Pineapple and Coconut Sheet Cake is delicious, moist and so easy to make a quick dessert.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

CAKE

• 1 1/2 cups sugar
• 2 eggs, room temperature
• 1/2 cup vegetable oil
• 2 tablespoon coconut oil
• 1 teaspoon vanilla extract
• 20-ounce crushed pineapple with juice
• 1/4 cup coconut shreds
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

FROSTING

• 1 (8-ounce) package cream cheese
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 2 teaspoon vanilla extract

TOPPING

• 1/2 cup toasted coconut flakes

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Coat all over a 10 x 15-inch baking sheet with butter, or you could use 9 x 13-inch metal baking sheet pan and line either with a sheet of parchment paper.
3. In a large bowl, with a hand mixer, beat sugar, eggs, oils, and vanilla until well combined and fluffy.
4. Add pineapple with juice, coconut shreds, flour, baking soda, baking powder and salt; mix until well combined.
5. Transfer the batter into well-greased baking dish and bake in the oven for 25-30 minutes until the top is golden brown and a toothpick can be inserted in the centre and removed without any batter sticking. Remove the cake once fully baked and let cool.
6. To make the frosting, in a medium bowl, combine softened cream cheese, butter and confectioners' sugar and vanilla until smooth. Spread over cooled cake and sprinkle with coconut.

Notes

To toast the shredded coconut:

Add 1 cup of coconut flakes into a skillet and toast for about 2 to 3 minutes at medium heat. Be sure to watch it carefully, so it doesn't burn so keep stirring.

I used the baking pan for brownies (12.25 x 8.75 x 1.13) just because I wanted more hight to have when I take the pictures, but sheet pan is just perfect for this recipe.

Did you make this recipe?

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You either love matcha or despise it. I love matcha, aka green tea powder. One of my favorite ice creams is Matcha Ice Cream with Dark Chocolate.

We all know green tea powder is very healthy. It gives us energy without the anxiety, crash, or jitters. Make us all younger as well as calm the mind and relaxes the body.

Not to mention that green tea powder is packed with antioxidants, vitamins, and minerals. I mean it is a powder house, so I do not have to add all the other matcha benefits.

CLICK HERE FOR MORE HOMEMADE ICE CREAM RECIPES

When I made this ice cream, I had in mind a healthy summer treat as well as matcha and chocolates caving satisfaction.

My family was blown away by the pleasant taste of this homemade ice cream, especially my husband who is a matcha enthusiast as much as I am.

I love the cross between mild sweetness and a slight bitterness from both matcha and dark chocolate.

CLICK HERE FOR MORE RECIPES TO SATISFY THE SWEET TOOTH

Before glorious summer is over I genuinely wanted to share one more delightful ice cream. It is very simple, and all the ingredients are accessible.

I use keto-friendly sweetener which is a sugar alternative if you are following a low-carb lifestyle. We were supplementing three types of sweeteners for the last year or so;

Monkfruit 1:1 Sugar Substitute by Lakanto, Truvia Baking Blend Sweetener, Swerve Granular Sugar Replacement. You may use regular sugar, of course.

If you make Matcha Ice Cream with Dark Chocolate recipe or any other from my blog please tag me. Instagram: @sandraseasycooking using hashtags #sandraseasycooking. Thank you in advance!

Yield: 2 Quarts

Matcha Ice Cream with Dark Chocolate

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Simple and easy green tea (matcha) ice cream. It is very delicious and perfect ice cream for hot summer days.

Prep Time 10 minutes

Churn Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

• 3 cups heavy whipped cream (700 g)
• 1 cups half & half (230 g)
• 2 tbsp matcha, green tea powder (12 g)
• 1 cup granulated sugar (I used keto-friendly sweetener) (200 g)
• 1 tablespoon vanilla extract
• Pinch salt
• 1 cup dark chocolate chunks (or chips), you may use chocolate shreds as well (175 g)

Garnish

• Dash of Matcha Powder
• Magic Shell Ice Cream Topping 

Instructions

1. Freeze the ice cream container for at least one hour.
2. Heat 1 cup of half & half with 2 tablespoons of green tea powder and sugar. Stir and simmer until everything is dissolved.
   Use a fine strainer and drain matcha and sugar milk in the bowl. This is just in case if there are any leftover matcha lumps.
3. Now to that add whipped cream, vanilla extract, and salt. Place the mixture to the fridge for about 30 minutes to up to one hour. The ice cream mixture should be cold before transferring it to the ice cream machine container.
4. After the mixture is cold enough, mix it well and transfer to a frozen ice-cream machine container.
5. Follow instructions of your ice cream maker; mine is an old fashioned ice cream maker so I use ice and ice cream salt.
6. Allow it to churn for 30 minutes, turn off the machine, then stir in chocolate chunks, shaved chocolate or chocolate chips.
7. Transfer ice cream to a freezer-safe container with a lid and freeze for a couple of hours before serving.
   

Notes

You may add any chocolate you prefer. Sometimes I use dark and sometimes milk chocolate.

I added additional time for freezing the container and ice cream before it gets completely done. Technically you would need about 40 minutes to finish it, but freezing the container is important to step to start your ice cream, chilling ingredients as well as freezing finished product.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest