Pineapple Coconut Cake
A moist and delicious cake made with crushed pineapple and topped with a rich coconut frosting.
Servings: 12 servings
Calories: 350kcal
Equipment
- Mixing Bowl
- Baking Dish
- Saucepan
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs, slightly beaten
- 1 tsp vanilla
- 1 tsp baking soda
- 1 pinch salt
- 1 can (20 Oz) crushed pineapple with juice
Frosting
- 1 stick (1/2 cup) butter
- 1 cup sugar
- 1 can (5½ ounce) evaporated milk
- 1 cup chopped walnuts or pecans
- 1 cup shredded coconut
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together all the batter ingredients until just combined.
- Pour into a greased 13×9 baking dish, and bake for 30-40 minutes or until a wooden toothpick, inserted in the middle comes out clean. Don’t overbake.
- While cake is still baking, prepare the frosting.
- Heat the butter, sugar, and evaporated milk in a small saucepan until boiling.
- Cook and stir for about 5 minutes, or until slightly thickened.
- Remove from heat and add in the coconut and pecans.
- Remove the cake from oven, and using a kabob skewer or wooden spoon handle, begin poking holes in the cake.
- Pour frosting over the hot cake, spreading it out to make sure it’s all evenly dispersed.
- Allow cake to cool for a bit before cutting.
- Enjoy the moist cake!
Notes
Due to the frosting seeping into the cake, it is very moist!
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 35g | Vitamin A: 300IU | Calcium: 50mg | Iron: 1mg