Pineapple Coconut Cake
This Pineapple Coconut Cake is creamy, juicy, and wonderfully comforting — the kind of dessert that brightens any weeknight and steals the show at potlucks.
Servings: 12 servings
Equipment
- Mixing Bowl
- Baking Dish
- Saucepan
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Measured and leveled
- 2 cups Granulated sugar For the batter
- 1 tsp Baking soda
- 1 pinch Salt
Wet Ingredients
- 2 large Eggs Slightly beaten
- 1 tsp Vanilla extract
- 1 can (20 oz) Crushed pineapple With juice, do not drain
Frosting Ingredients
- 1/2 cup Butter Melted
- 1 cup Granulated sugar For the frosting
- 1 can (5½ ounce) Evaporated milk
- 1 cup Chopped walnuts or pecans Toasted lightly if desired
- 1 cup Shredded coconut Sweetened or unsweetened per preference
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 13×9-inch baking dish evenly with butter or nonstick spray.
- In a large mixing bowl, whisk together the dry batter ingredients: flour, sugar, baking soda, and salt until combined.
- Add the wet batter components: eggs, vanilla, and the entire can of crushed pineapple with its juice. Stir gently until just combined — avoid overmixing to keep the cake tender.
- Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 30–40 minutes, or until a wooden toothpick inserted in the center comes out clean. Start checking at 30 minutes to avoid overbaking.
- While the cake is baking, prepare the frosting: in a small saucepan combine butter, sugar, and evaporated milk. Heat over medium, stirring until the mixture comes to a rolling boil. Cook and stir for about 5 minutes or until the sauce is slightly thickened and glossy.
- Remove the sauce from heat and quickly stir in shredded coconut and chopped walnuts or pecans. Mix until evenly distributed.
- When the cake comes out of the oven, use a kabob skewer or the handle of a wooden spoon to poke holes all over the top — about 20–30 holes so the frosting soaks in.
- Immediately pour the hot coconut-pecan frosting evenly over the hot cake, spreading gently to cover the surface and pushing some sauce into the holes. The topping will sink and soak into the cake, creating a lusciously moist texture.
- Allow the cake to cool on a wire rack until the topping sets slightly, about 20–30 minutes. Serve warm or at room temperature.
Notes
Extra tips or suggestions: Serve with whipped cream or vanilla ice cream for extra creaminess. A simple green salad with citrus vinaigrette cuts the sweetness and rounds out a gathering meal.