Pineapple Coconut Celebration Cake – Soft, Tropical & Festive.

Merry Christmas! Today is Thursday, December 25, 2025. Here in Agadir, while much of the world is tucked away by a fireplace, we are surrounded by the Atlantic breeze and the swaying of palm trees. It feels only fitting that a holiday celebration here should reflect that tropical spirit.

The Pineapple Coconut Celebration Cake is the antithesis of the heavy, dense fruitcakes of old. It is incredibly moist—thanks to the inclusion of crushed pineapple in the batter—and features a delicate, airy crumb infused with the nutty sweetness of coconut. This is a “showstopper” cake, draped in a velvety cream cheese frosting and coated in toasted coconut flakes, making it look like a tropical snow globe on your holiday table.

Ingredients

A great celebration cake is all about the “crumb” and the “coat.” We want a sturdy enough cake to hold layers, but soft enough to melt away.

The Tropical Sponge

2.5 cups All-Purpose Flour.
1.5 cups Granulated Sugar.
1 tsp Baking Powder & 1/2 tsp Baking Soda.
1/2 tsp Salt.
3 Large Eggs: At room temperature.
1/2 cup Unsalted Butter: Softened.
1/2 cup Vegetable Oil: (Oil ensures the cake stays moist even when refrigerated).
1 can (20 oz) Crushed Pineapple: Do not drain! The juice is our primary liquid.
1 cup Sweetened Shredded Coconut.
1 tsp Coconut Extract: (Or Vanilla if you prefer a milder flavor).

The Coconut Cream Cheese Frosting

16 oz (2 blocks) Cream Cheese: Softened.
1/2 cup Unsalted Butter: Softened.
4 cups Powdered Sugar.
2 tbsp Coconut Milk or Heavy Cream.
1 tsp Coconut Extract.

The Garnish

1 cup Toasted Coconut Flakes: For the “snowy” exterior.
Fresh Pineapple Wedges or Maraschino Cherries: For a festive pop of color.

Instructions: Building the Celebration

1. The Prep

Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.

The Pro Tip: Line the bottom of your pans with parchment paper rounds. Because of the sugar in the pineapple, this cake can be sticky, and parchment ensures a clean release every time.

2. The Batter

In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the oil and coconut extract.

Whisk the dry ingredients (flour, baking powder, soda, salt) together.
Alternately add the dry ingredients and the entire can of crushed pineapple (with juice) to the butter mixture.
Fold in the shredded coconut by hand.

3. The Bake

Divide the batter evenly between the two pans. Bake for 30–35 minutes.

The cakes are done when a toothpick inserted into the center comes out clean.
Crucial Step: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. A warm cake will melt your cream cheese frosting instantly!

4. The Frosting

Beat the cream cheese and butter together until completely smooth. Gradually add powdered sugar, coconut milk, and extract. Beat on high for 2 minutes until it looks like white, fluffy clouds.

5. The Assembly

Place one cake layer on your stand. Spread a thick layer of frosting on top. Place the second layer on top. Cover the entire cake—top and sides—with the remaining frosting.

Gently press the toasted coconut into the sides and top of the cake while the frosting is still “tacky.”

Flavor & Texture Notes

Element	The Experience
The Sponge	Ultra-Moist: The pineapple juice breaks down the flour protein, creating a tender, almost “pudding-like” crumb.
The Coconut	Chewy & Toasted: You get the soft chew of coconut inside and the crisp, nutty snap of the toasted flakes outside.
The Frosting	Tangy & Rich: Cream cheese is the perfect foil for the sweetness of the pineapple.

Tips for the Perfect Tropical Finish

How to Toast Coconut: Place coconut flakes in a dry skillet over medium heat. Stir constantly for 3–5 minutes until they turn golden brown. They go from “perfect” to “burnt” in seconds, so don’t walk away!
The Juice Balance: If your crushed pineapple seems exceptionally watery, you can strain out about 2 tablespoons of juice, but don’t drain the whole can. That juice is where the flavor and moisture live.
Make it a “Poke” Cake: For an even more decadent version, poke holes in the warm cake layers and pour 1/4 cup of sweetened condensed milk over them before frosting.

FAQ

Can I make this in a 9×13 pan?

Yes! Simply pour all the batter into a greased 9×13 baking dish and increase the bake time to 38–42 minutes. It’s much easier to transport for a holiday potluck this way.

How do I store this cake?

Because of the cream cheese frosting and the fruit content, this cake must be refrigerated. It stays fresh and moist for up to 5 days. In fact, many people think it tastes better on Day 2!

Can I use fresh pineapple?

You can, but you must pulse it in a food processor until it reaches a “crushed” consistency. Fresh pineapple contains an enzyme (bromelain) that can sometimes affect the “set” of the cake, so canned is actually safer for baking.

A Coastal Holiday Celebration

As we enjoy this Christmas in Agadir, let this cake be a bridge between tradition and our beautiful surroundings. It’s a celebration of the sun, the sea, and the sweetness of the season.

Would you like me to find a recipe for a “Sparkling Pineapple Ginger Punch” to serve as a refreshing, non-alcoholic pairing for this cake?