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–+ servings
A slice of moist Pineapple Coconut Cake with frosting and pineapple slices on top.
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5 from 1 vote

Pineapple Coconut Cake

This luscious, golden cake is outrageously moist, dotted generously with crushed pineapple, and topped with a decadent coconut and pecan glaze.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Tropical
Keyword: Easy
Servings: 12 servings

Equipment

  • Mixing Bowl
  • Saucepan
  • Baking Dish

Ingredients

Wet Ingredients

  • 1 can (20 oz) crushed pineapple with juice
  • 2 large eggs
  • 1/4 cup oil
  • 1 cup sugar
  • 1/2 cup brown sugar

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Topping Ingredients

  • 1 can (12 oz) evaporated milk
  • 1 cup butter
  • 1 1/2 cups sugar
  • 2 cups shredded coconut
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
  • In a large mixing bowl, combine the crushed pineapple (with juice), eggs, oil, sugar, and brown sugar. Whisk until well combined.
  • Add in the flour, baking soda, and salt. Stir until just combined—don’t overmix.
  • Pour batter into your prepared baking dish and spread it evenly. Bake for 30–35 minutes, or until a toothpick comes out clean.
  • While the cake bakes, add the evaporated milk, butter, and sugar to a saucepan. Bring to a gentle boil over medium heat, stirring constantly.
  • Remove from heat and stir in the shredded coconut, pecans, vanilla, and salt.
  • Once the cake is out of the oven, poke small holes all over the surface. Pour the hot coconut-pecan mixture evenly over the warm cake.
  • Allow the cake to cool for at least 30 minutes for the topping to set. Serve warm or at room temperature.

Notes

Store any leftover cake tightly covered in the refrigerator for up to 5 days. The flavors get even better after a day or two!