Pineapple Coconut Cake

by

Pineapple Coconut Cake

Indulge in a slice of tropical paradise with this Pineapple Coconut Cake! Moist, flavorful, and topped with a rich coconut-pecan icing, this cake is perfect for gatherings, holidays, or whenever you crave a taste of sunshine.

Ingredients

For the Cake:

  • 1 (20 oz.) can crushed pineapple (with juices)
  • 2 large eggs
  • ¼ cup vegetable oil
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt

For the Coconut-Pecan Icing:

  • 1 (12 oz.) can evaporated milk
  • 1 cup (2 sticks) unsalted butter
  • 1½ cups granulated sugar
  • 2 cups shredded coconut
  • 1 cup pecans, roughly chopped & toasted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Step 2: Make the Cake Batter

  1. In a large bowl, whisk together the eggs, sugar, brown sugar, vegetable oil, and crushed pineapple (with juices).
  2. Gradually mix in the flour, baking soda, and salt until just combined. Do not overmix!
  3. Pour the batter into the prepared baking dish and smooth the top.

Step 3: Bake

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Make the Coconut-Pecan Icing

  1. While the cake is baking, prepare the icing:
    • In a saucepan over medium heat, combine the evaporated milk, butter, and sugar.
    • Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
  2. Remove from heat and stir in the shredded coconut, toasted pecans, vanilla extract, and salt.

Step 5: Assemble & Serve

  1. Once the cake is done baking, remove it from the oven and immediately pour the warm icing over the top. Spread evenly.
  2. Allow the cake to cool completely so the icing can set.
  3. Slice, serve, and enjoy the tropical flavors!

Tips for the Best Cake

  • Use fresh pineapple for an even more natural flavor—just blend and measure 20 oz.
  • Toast the pecans for extra crunch and depth of flavor.
  • Let the cake cool before slicing to prevent a messy cut.

This Pineapple Coconut Cake is an irresistible blend of moist texture, sweet pineapple, and nutty coconut goodness. Try it out and bring a little tropical sunshine to your table!

Leave a Comment