Pineapple Coconut Cake is the perfect treat for those who crave a taste of the tropics. The cake itself is infused with the juicy sweetness of crushed pineapple, ensuring a moist and tender crumb in every bite. Topped with a rich, buttery coconut-pecan icing that seeps into the cake as it cools, this dessert strikes a delightful balance between sweet and nutty. Its texture and flavors transport you to a sun-soaked paradise with each bite.
Ideal for family gatherings, potlucks, or any occasion that calls for a show-stopping dessert, this Pineapple Coconut Cake is as easy to make as it is impressive. With simple ingredients and straightforward steps, you can create a moist, flavorful cake that looks and tastes like it came from a bakery. Its unique flavor profile will have guests reaching for seconds and asking for the recipe.
Why You’ll Love This Recipe:
• Tropical Flavor Profile: The combination of pineapple, coconut, and pecans creates a luscious, summery taste.
• Moist and Delicious: Crushed pineapple and a rich icing ensure every bite is moist and flavorful.
• Simple Preparation: Easy to make and perfect for sharing with friends and family.
Ingredients:
Cake:
• 1 can (20 oz.) crushed pineapple, including juice
• 2 large eggs
• 1/4 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar, firmly packed
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
Icing:
• 1 can (12 oz.) evaporated milk
• 1 cup (2 sticks) unsalted butter
• 1 1/2 cups granulated sugar
• 2 cups shredded coconut
• 1 cup pecans, coarsely chopped and toasted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
Instructions:
Step 1: Preheat and Prepare the Baking Dish
• Preheat your oven to 350°F (175°C).
• Lightly grease a 9×13-inch baking dish to prevent sticking.
Step 2: Make the Cake Batter
• In a large mixing bowl, combine the eggs, granulated sugar, brown sugar, vegetable oil, and crushed pineapple (with its juice). Mix until well combined.
• Gradually fold in the all-purpose flour, baking soda, and salt until the batter is smooth and fully integrated.
Step 3: Bake the Cake
• Pour the cake batter into the prepared baking dish.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
Step 4: Prepare the Icing
• While the cake bakes, start the icing. In a large saucepan, combine the evaporated milk, granulated sugar, and unsalted butter. Place over high heat and bring to a boil.
• Once boiling, reduce the heat to a simmer and let it cook for 10 minutes, stirring occasionally.
Step 5: Finish the Icing
• Remove the saucepan from the heat. Stir in the shredded coconut, toasted pecans, vanilla extract, and salt. Mix until everything is evenly incorporated.
Step 6: Assemble the Cake
• Once the cake is done baking, remove it from the oven. Pour the prepared icing evenly over the hot cake, allowing the icing to soak into the surface.
• Let the cake rest to allow the icing to set before slicing and serving.
Tips:
• Toasting Pecans: Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until they are golden brown and fragrant.
• Icing Texture: Ensure the icing is poured over the cake while both are hot for optimal absorption.
• Storage: Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Storage Options:
• Room Temperature: Keep the cake in an airtight container for up to 2 days.
• Refrigerator: Store in the fridge for up to 5 days. Allow the cake to come to room temperature before serving for the best texture.
• Freezer: Freeze slices of the cake in an airtight container for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
This Pineapple Coconut Cake is a crowd-pleasing dessert that combines sweet, tangy, and nutty flavors in each bite. Perfect for any gathering, it’s sure to become a family favorite!
