There’s something magical about tropical flavors — the sweet ripeness of bananas, the juicy brightness of pineapple, and the warm, fragrant touch of coconut. Hawaiian Banana Pineapple Cake brings all these sunny sensations together in one moist, flavorful dessert that tastes like a vacation on a plate. Whether you’re baking it for a family gathering, potluck, or simply to brighten a rainy afternoon, this easy sheet cake promises pure island joy in every bite.

This cake is as easy as it is irresistible. The batter comes together in a single bowl, packed with crushed pineapple and ripe mashed bananas that keep every crumb tender and moist. Finished with a dreamy cream cheese frosting and a sprinkle of toasted coconut, it’s the perfect blend of sweet, tangy, and creamy — a true tropical treasure.

Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
3 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
1 ½ cups mashed ripe bananas (about 3 large)
1 (8-ounce) can crushed pineapple, undrained
½ cup shredded coconut

For the Frosting:

8 ounces cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
½ cup toasted coconut (for topping)

Instructions:

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.
Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon.
Combine wet ingredients: Add eggs, oil, and vanilla extract. Stir until just combined.
Add the fruit: Gently fold in mashed bananas, crushed pineapple (with juice), and shredded coconut until incorporated.
Pour and bake: Spread the batter evenly into the prepared pan. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake: Allow the cake to cool completely on a wire rack before frosting.
Make the frosting: Beat together cream cheese, butter, and vanilla until smooth. Gradually add powdered sugar until creamy and spreadable.
Frost and finish: Spread frosting over the cooled cake, then sprinkle toasted coconut on top.
Chill before serving: For best flavor, refrigerate the cake for at least 1 hour before slicing.

Tips & Tricks:

Super ripe bananas make for the best flavor. If your bananas aren’t ripe enough, roast them in the oven (350°F for 10–15 minutes) until dark and soft.
Toasting coconut enhances flavor and adds crunch. Simply spread shredded coconut on a baking sheet and bake at 325°F for 5–7 minutes, stirring halfway.
For an extra tropical touch, add a handful of chopped macadamia nuts to the batter.

Hawaiian Banana Pineapple Cake

A moist, tropical cake made with bananas, pineapple, and coconut, topped with rich cream cheese frosting and toasted coconut flakes.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American, Hawaiian

Calories: 360

Ingredients Equipment Method Notes

Ingredients

Cake Batter

2 cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
0.5 tsp salt
1 tsp cinnamon
3 large eggs
1 cup vegetable oil
1 tsp vanilla extract
1.5 cups mashed ripe bananas
1 can (8 oz) crushed pineapple with juice
0.5 cup shredded coconut

Cream Cheese Frosting

8 oz cream cheese, softened
0.5 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
0.5 cup toasted coconut (for topping)

Equipment

Mixing bowls
Baking pan 9×13
Wire rack
Electric mixer

Method

Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
Whisk together flour, sugars, baking soda, baking powder, salt, and cinnamon.
Add eggs, oil, and vanilla; mix until combined.
Fold in bananas, pineapple with juice, and shredded coconut.
Pour into pan and bake 40–45 minutes until a toothpick comes out clean.
Cool completely before frosting.
Beat cream cheese, butter, and vanilla; add powdered sugar gradually until smooth.
Spread frosting on cooled cake and top with toasted coconut.

Notes

This cake tastes even better the next day after chilling. Perfect for parties or potlucks.

Variations:

Cupcake Version: Scoop the batter into lined muffin tins and bake for 20–22 minutes for portable treats.
Layer Cake: Double the recipe, bake in two 9-inch rounds, and stack with frosting between layers.
Pineapple-Free Option: Swap the pineapple for ½ cup sour cream for a tangy, moist cake that’s still deliciously rich.

Serving Suggestions:
Serve slices with a dollop of whipped cream, fresh pineapple chunks, or a drizzle of caramel sauce. It’s perfect for luaus, brunch buffets, or summer picnics. Pair with iced coffee or a chilled tropical fruit punch for the ultimate island-inspired dessert.

Storage Information:
Store the frosted cake covered in the refrigerator for up to 5 days. Unfrosted cake can be frozen for up to 2 months; thaw overnight before frosting.

FAQ:
Q: Can I use fresh pineapple instead of canned?
A: Yes! Use about 1 cup finely chopped fresh pineapple, but make sure to include the juice for moisture.

Q: Can I make it ahead of time?
A: Absolutely. Bake and frost the cake the day before serving. The flavors deepen beautifully overnight.

Q: What’s the best pan to use?
A: A 9×13-inch glass or metal pan works great. If baking in a glass dish, reduce baking time slightly to prevent overbrowning.

History / Fun Facts:
The Hawaiian Banana Pineapple Cake has roots in the post–World War II era when tropical imports like canned pineapple became popular in mainland America. The combination of bananas, pineapple, and coconut was seen as exotic, yet familiar enough for home bakers to try. The recipe quickly became a potluck and church supper favorite, especially in the southern U.S., where “Hummingbird Cake” and its Hawaiian cousin share similar flavors. Today, it’s a nostalgic dessert that celebrates the fusion of island freshness and homemade comfort.

Hawaiian Banana Pineapple Cake – A Taste of Island Sunshine