Strawberry Pineapple Coconut Sheet Cake: Deliciously Easy!

Name: Strawberry Pineapple Coconut Sheet Cake: Deliciously Easy!
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 box yellow cake mix; 1 cup crushed pineapple, drained; 1 cup diced strawberries; 1/2 cup shredded coconut; 3 large eggs; 1/2 cup vegetable oil; 1 cup water

Posted on June 27, 2025

DESSERT

Introduction to Strawberry Pineapple Coconut Sheet Cake

As a busy mom, I know how precious time can be, especially when it comes to baking. That’s why I absolutely adore this Strawberry Pineapple Coconut Sheet Cake! It’s a delightful treat that brings the tropical flavors of summer right to your kitchen, all while being incredibly easy to whip up. Whether you’re looking to impress guests at a gathering or simply want to brighten up a weeknight dinner, this cake is your go-to solution. With just a few simple ingredients, you can create a dessert that’s both delicious and visually stunning!

Why You’ll Love This Strawberry Pineapple Coconut Sheet Cake

This Strawberry Pineapple Coconut Sheet Cake is a true gem for busy lives. It’s quick to prepare, taking just 15 minutes of your time, and bakes in under 35 minutes. The combination of sweet strawberries, juicy pineapple, and rich coconut creates a flavor explosion that will have everyone asking for seconds. Plus, it’s a one-pan wonder, making cleanup a breeze. Who doesn’t love a dessert that’s both easy and delicious?

Ingredients for Strawberry Pineapple Coconut Sheet Cake

Gathering the right ingredients is the first step to creating this tropical delight. Here’s what you’ll need:

Yellow cake mix: This is the base of your cake, providing a light and fluffy texture. You can use any brand you prefer.
Crushed pineapple: Adds moisture and a sweet, tangy flavor. Make sure to drain it well to avoid a soggy cake.
Diced strawberries: Fresh or frozen, these juicy gems bring a burst of sweetness and color to your cake.
Shredded coconut: This ingredient gives a delightful chewiness and enhances the tropical vibe. Unsweetened coconut works well if you prefer less sugar.
Large eggs: They help bind the ingredients together and contribute to the cake’s rise.
Vegetable oil: This keeps the cake moist and tender. You can substitute with melted coconut oil for an extra coconut flavor.
Water: Just plain water helps to mix everything together smoothly.

For those who want to elevate the flavor, consider adding coconut cream to your frosting. It adds a rich, creamy texture that pairs beautifully with the cake. You can find all the exact measurements at the bottom of the article, ready for printing!

How to Make Strawberry Pineapple Coconut Sheet Cake

Now that you have your ingredients ready, let’s dive into the fun part—making this Strawberry Pineapple Coconut Sheet Cake! Follow these simple steps, and you’ll have a delicious dessert in no time.

Step 1: Preheat the Oven

First things first, preheat your oven to 350°F (175°C). Preheating is crucial because it ensures that your cake bakes evenly. If you skip this step, your cake might end up uneven or too dense. So, let that oven warm up while you prepare the batter!

Step 2: Mix the Ingredients

In a large mixing bowl, combine the yellow cake mix, crushed pineapple, diced strawberries, shredded coconut, eggs, vegetable oil, and water. I like to use a whisk for this part; it helps break up any lumps and creates a smooth batter. Mix until everything is well combined, but don’t overdo it! A few lumps are okay. This will keep your cake light and fluffy.

Step 3: Prepare the Cake Pan

Next, grab your sheet cake pan and grease it well with cooking spray or butter. This step is essential for easy removal later. Nobody wants to wrestle with a stuck cake! If you’re feeling fancy, you can also line the bottom with parchment paper for extra insurance.

Step 4: Bake the Cake

Pour the batter into your prepared pan and spread it out evenly. Now, it’s time to bake! Place the pan in the preheated oven and set a timer for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, your cake is ready. If it’s still wet, give it a few more minutes.

Step 5: Cool and Frost

Once your cake is baked to perfection, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This step is important because frosting a warm cake can lead to a melty mess! Once cooled, frost it with your favorite icing, and don’t forget to add some fresh fruit on top for a beautiful presentation.

Tips for Success

Always measure your ingredients accurately for the best results.
Let your eggs sit at room temperature for a fluffier cake.
Don’t skip the cooling step; it prevents frosting from sliding off.
Experiment with different fruits for a unique twist.
Store leftovers in an airtight container to keep it fresh.

Equipment Needed

Mixing bowl: A large bowl for combining ingredients. A sturdy plastic or glass bowl works well.
Whisk: Perfect for mixing the batter. A fork can also do the trick in a pinch.
Sheet cake pan: A 9×13 inch pan is ideal. You can use any similar-sized baking dish.
Measuring cups and spoons: Essential for accurate ingredient measurements. A kitchen scale is a great alternative.
Cooling rack: Helps cool the cake evenly. If you don’t have one, a plate will suffice.

Variations of Strawberry Pineapple Coconut Sheet Cake

Gluten-Free: Substitute the yellow cake mix with a gluten-free blend to make this cake suitable for those with gluten sensitivities.
Vegan: Replace the eggs with flaxseed meal (1 tablespoon flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based oil.
Chocolate Twist: Add cocoa powder to the batter for a chocolatey version of this tropical delight.
Nutty Addition: Fold in some chopped walnuts or pecans for a delightful crunch and added flavor.
Berry Medley: Mix in other berries like blueberries or raspberries for a colorful and flavorful twist.

Serving Suggestions for Strawberry Pineapple Coconut Sheet Cake

Pair with a scoop of vanilla ice cream for a delightful contrast.
Serve alongside fresh fruit salad for a refreshing touch.
Drizzle with coconut cream for an extra tropical flair.
Enjoy with a glass of iced tea or lemonade.
Garnish with mint leaves for a pop of color.

FAQs about Strawberry Pineapple Coconut Sheet Cake

Can I use fresh fruit instead of canned?

Absolutely! Fresh strawberries and pineapple will add a vibrant flavor to your Strawberry Pineapple Coconut Sheet Cake. Just make sure to chop them into small pieces for even distribution.

How do I store leftovers?

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to five days. Just remember to let it cool completely before covering it!

Can I freeze this cake?

Yes, you can freeze the Strawberry Pineapple Coconut Sheet Cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Just thaw it in the fridge before serving.

What frosting pairs well with this cake?

A coconut cream frosting or a simple whipped cream frosting complements the tropical flavors beautifully. You can also use a cream cheese frosting for a tangy twist!

Is this cake suitable for special diets?

With a few adjustments, yes! You can make it gluten-free by using a gluten-free cake mix and vegan by substituting eggs with flaxseed meal. It’s versatile enough to cater to various dietary needs!

Final Thoughts

Creating this Strawberry Pineapple Coconut Sheet Cake is more than just baking; it’s about bringing joy to your kitchen and your loved ones. The vibrant flavors of strawberry, pineapple, and coconut transport you to a tropical paradise with every bite. It’s a simple yet impressive dessert that can brighten any occasion, from family gatherings to quiet evenings at home. Plus, the ease of preparation means you can spend less time in the kitchen and more time enjoying the sweet moments with those you cherish. Trust me, this cake will become a cherished favorite in your home!