Pineapple Coconut Sheet Cake:
Pour batter into a 9×13-inch pan and bake for 30–35 minutes. Quick, easy, and perfect for potlucks.

Pina Colada Twist:
Add a splash of rum or rum extract to the batter for a cocktail-inspired flavor.

Coconut Cream Filling:
Spread a thin layer of coconut pastry cream between the cake layers for extra richness.

Gluten-Free Version:
Swap the flour for a gluten-free baking blend; ensure it includes xanthan gum for structure.

FAQ
Can I use fresh pineapple instead of canned?

Yes! Just make sure it’s finely crushed and not overly juicy. If it is, drain slightly but keep some moisture for flavor.

Can I make this cake ahead of time?

Absolutely. Bake the layers a day ahead and refrigerate. Frost the cake the next morning for easy assembling.

Can I use light coconut milk?

You can, but full-fat coconut milk provides a richer flavor and creamier texture.

Can this be made as cupcakes?

Yes! Divide the batter into a lined muffin tin and bake for 18–20 minutes.