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Pineapple Coconut Cake: A Sweet and Tropical Delight

Have you ever bitten into a dessert that instantly transports you to a tropical paradise? If not, you’re about to! This Pineapple Coconut Cake is the ultimate indulgence for lovers of all things sweet, fruity, and decadent. With its moist, pineapple-infused base and rich, buttery coconut-pecan icing, it’s a dessert that’s sure to steal the show at any gathering—or simply make an average weeknight dinner feel extra special.

This recipe is a keeper, and I can’t wait for you to try it! Before we dive into the details, consider subscribing to my blog or signing up for email updates so you’ll never miss out on delightful recipes like this one. Now, let’s break down what makes this cake so irresistible!

Why You’ll Fall in Love with This Pineapple Coconut Cake

A Tropical Twist to a Classic Cake

This recipe blends the sweet tang of pineapple with the nutty, creamy flavor of coconut, creating a harmonious balance of tastes. Whether you’re a fan of fruity desserts or rich, buttery cakes, this one will hit all the right notes.

Perfect for Any Occasion

From casual family dinners to festive celebrations, this Pineapple Coconut Cake fits the bill. It’s easy to make, yet its layered flavors and textures make it feel fancy enough for special occasions.

Incredible Texture and Flavor

The cake itself is tender, moist, and packed with pineapple goodness. The icing is a game-changer—rich, buttery, and studded with toasted coconut and pecans. The two components together? Pure magic.

Ingredients for Pineapple Coconut Cake

Here’s what you’ll need to bring this cake to life:

For the Cake:

• 1 can (20 oz) crushed pineapple (with juice)
• 2 eggs
• 1/4 cup oil
• 1 cup sugar
• 1/2 cup brown sugar
• 2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt

For the Icing:

• 1 can (12 oz) evaporated milk
• 1 cup butter (unsalted, for better control of flavor)
• 1 1/2 cups sugar
• 2 cups shredded coconut
• 1 cup chopped pecans
• 1 tsp vanilla extract
• 1/4 tsp salt

Tools You’ll Need

• A 9×13 baking dish
• Mixing bowls
• A whisk or electric mixer
• A saucepan for the icing
• A wooden spoon for stirring

Ingredient Substitutions and Additions

Substitutions:

• No pecans? Swap them for walnuts or almonds for a slightly different nutty flavor.
• Out of evaporated milk? Use heavy cream or half-and-half as a substitute.
• Want to reduce sugar? Opt for a natural sweetener like coconut sugar or a sugar substitute.

Additions:

• Add a pinch of cinnamon or nutmeg to the cake batter for a hint of warm spice.
• Toss in a handful of dried pineapple chunks for extra fruity goodness.

How to Make Pineapple Coconut Cake

Step 1: Preheat the Oven

Set your oven to 350ºF (175ºC). Grease a 9×13 baking dish generously to ensure the cake doesn’t stick.

Step 2: Prepare the Cake Batter

In a large bowl, combine the crushed pineapple (with juice), eggs, oil, sugar, and brown sugar. Mix until well combined.

In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until the batter is smooth and lump-free.

Step 3: Bake the Cake

Pour the batter into the prepared baking dish and spread it out evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Step 4: Make the Icing

While the cake is baking, prepare the icing. In a saucepan, combine the evaporated milk, butter, and sugar. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 10 minutes, stirring occasionally.

Remove from heat and stir in the shredded coconut, chopped pecans, vanilla extract, and salt.

Step 5: Ice the Cake

Once the cake comes out of the oven, leave it in the pan and immediately pour the hot icing over it. Spread the icing evenly with a spatula, allowing it to seep into the cake.

Step 6: Cool and Serve

Let the cake cool completely at room temperature. This will allow the icing to set and the flavors to meld. Then, slice and enjoy!

What to Serve with Pineapple Coconut Cake

This cake is a showstopper on its own, but here are a few pairing ideas to take it up a notch:

• A scoop of vanilla ice cream or a dollop of whipped cream for extra creaminess.
• A cup of freshly brewed coffee or tea for a cozy pairing.
• Tropical sides like fresh mango slices or a light fruit salad to keep with the theme.

Tips for the Best Pineapple Coconut Cake

• Don’t overmix the batter—this will keep the cake tender and fluffy.
• Toast the coconut before adding it to the icing for an extra layer of flavor.
• For a fancier presentation, sprinkle some additional shredded coconut or pecans on top of the icing.

Storage Instructions

• Room Temperature: Cover the cake and store it at room temperature for up to 2 days.
• Refrigerator: Keep it in an airtight container in the fridge for up to a week.
• Freezer: Slice the cake and wrap individual portions in plastic wrap, then freeze for up to 3 months. Thaw in the fridge overnight before serving.

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely! The flavors actually deepen after a day, so feel free to make it a day in advance.

Can I use fresh pineapple instead of canned?

Yes! Just blend fresh pineapple into a puree, and use the same quantity as the canned version (20 oz).

Can I skip the nuts?

Of course! If you’re not a fan of pecans or have a nut allergy, simply omit them.

A Final Slice of Joy

This Pineapple Coconut Cake is everything you want in a dessert: easy to make, loaded with flavor, and guaranteed to bring smiles to the table. Its moist cake and luxurious icing make it a standout treat that you’ll come back to again and again.

If you loved this recipe, let me know in the comments below! I’d also love to see your creations—don’t forget to share your photos on Pinterest or tag me on social media.

For more tropical dessert inspiration, check out my recipes for Pineapple Upside-Down Cheesecake and Easy Lemon Coconut Cheesecake Cookies. Happy baking!

Nutritional Information (per serving)

• Calories: ~450
• Fat: 24g
• Carbohydrates: 56g
• Protein: 5g
• Sugar: 38g

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