Pineapple Coconut Cake
A tropical twist on a classic dessert, this moist pineapple cake is topped with a rich coconut and pecan icing. Perfect for celebrations or indulgent treats!
Ingredients
- 1 can crushed pineapple, with juices (20 oz.)
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 can evaporated milk (12 oz.)
- 1 cup unsalted butter (2 sticks)
- 1 1/2 cups sugar (for icing)
- 2 cups shredded coconut
- 1 cup pecans, roughly chopped, toasted
- 1 teaspoon vanilla extract (for icing)
- 1/4 teaspoon salt (for icing)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- In a large bowl, whisk together the eggs, sugar, brown sugar, vegetable oil, and crushed pineapple (including juices).
- Gradually mix in the flour, baking soda, and salt until just combined. Avoid overmixing.
- Pour the batter into the prepared baking dish and smooth out the top.
- Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the icing. In a saucepan over high heat, combine the evaporated milk, sugar, and butter. Bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Remove the saucepan from the heat and stir in the shredded coconut, toasted pecans, vanilla extract, and salt.
- Once the cake is done baking, remove it from the oven and immediately pour the warm icing over the top, spreading it evenly with a spatula.
- Allow the cake to cool completely at room temperature before slicing and serving.
Notes
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are certified gluten-free.
Nutrition
Serving: 1servingsCalories: 400kcalCarbohydrates: 50gProtein: 4gFat: 20gSaturated Fat: 12gSodium: 200mgFiber: 2gSugar: 35g
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