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Hawaiian Banana Pineapple Cake

A moist, tropical cake made with bananas, pineapple, and coconut, topped with rich cream cheese frosting and toasted coconut flakes.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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 9x13
  • Wire rack
  • Electric mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch pan.
  2. Whisk together flour, sugars, baking soda, baking powder, salt, and cinnamon.
  3. Add eggs, oil, and vanilla; mix until combined.
  4. Fold in bananas, pineapple with juice, and shredded coconut.
  5. Pour into pan and bake 40–45 minutes until a toothpick comes out clean.
  6. Cool completely before frosting.
  7. Beat cream cheese, butter, and vanilla; add powdered sugar gradually until smooth.
  8. 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.