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Glazed Pineapple-Coconut Cake

Athlyn Green enjoys whipping up tasty dishes in her home kitchen. She's received many requests for her recipes and is happy to share.

A delicious glazed cake that you "ice" while still warm.

A delicious glazed cake that you "ice" while still warm.

A Taste of the Tropics

Glazed pineapple-coconut cake is a favorite recipe we've relied on in our family for years. We make this cake anytime we need a quick cake and don't want to have to make any frosting. This cake acts like a square but looks like a cake, but whatever you choose to call it, it whips up quickly and tastes delicious.

This cake is lovely and moist and has intriguing flavor notes, interspersed as it is with pineapple and coconut. Icing it is a snap because you simply pour hot glaze over the warm cake as soon as you remove it from the oven—no need to wait until your cake cools before you can frost it!

Pineapple-coconut cake tastes like it came right out of the tropics, and it's a great dessert to take to potlucks or for when you are entertaining at home. The glaze icing takes it to an entirely different level and truly makes this delicious dessert stand out.

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

Multiple servings


  • 1 cup sugar
  • 2 eggs
  • 1 small (398 g) can crushed pineapple
  • 1 1/2 cups / 200 g sweetened shredded coconut
  • 2 1/4 cups flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon vanilla
  • Glaze (see recipe below)


  1. Mix sugar, eggs, and pineapple with a wooden spoon.
  2. Add flour salt, baking soda, and vanilla. Blend well.
  3. Add the shredded coconut to the batter.
  4. Pour the batter into a 9 x 12 cake pan that has been greased and floured.
  5. Bake at 325 for 20–30 minutes, then reduce the heat and check with a toothpick to see if it's done.
  6. Remove pan and set on a hot pad or stove element, prior to icing with glaze. Recommended: Make the glaze about 5 minutes before removing the cake from the oven.

Glaze Recipe

Pour this glaze onto the warm cake:


  • 1/2 cup white sugar
  • 1/2 cup butter
  • 1/4 cup milk (thickened milk helps glaze to have the right consistency)
  • 1 teaspoon vanilla


  1. Combine the sugar, butter, and milk in a pot. Bring the glaze to a gentle boil, stirring for 2-5 minutes.
  2. Reduce heat but maintain the temperature so that the glaze boils and thickens.
  3. Remove the pot from heat and stir in the vanilla.
  4. Pour the glaze over the cake and set the pan in the fridge to cool.
Pineapple-coconut cake topped with sweet glaze. So very delicious!

Pineapple-coconut cake topped with sweet glaze. So very delicious!

Alternate Icings for Pineapple-Coconut Cake

This glaze is perfect as is, but if you are a pineapple lover or want to decorate to top of the cake with pineapple, you can also add crushed pineapple to the glaze.

If you want to use butter icing, you can decorate the top of the cake with chunks of pineapple.

Any and all variations are delicious.

Ready for a Bite?


Will it be One Slice or Two . . . or More?

With it's slightly exotic flavors and delicious glaze icing, you'll have a hard time staying out of this tasty cake. Enjoy!

© 2009 Athlyn Green