Description
This Pineapple Coconut Cake is a tropical dream come true! With a moist pineapple-infused base and a rich coconut-pecan icing, this easy dessert is perfect for any occasion, from casual dinners to festive celebrations.
Ingredients
Scale
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
- 1 1/2 cups sugar
- 2 cups shredded coconut
- 1 cup chopped pecans
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish.
- In a large mixing bowl, combine the crushed pineapple (with juice), eggs, oil, sugar, and brown sugar. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, stirring until smooth.
- Pour the batter into the prepared baking dish and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the icing. In a saucepan over medium heat, combine the evaporated milk, butter, and sugar. Bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Remove the icing from heat and stir in the shredded coconut, chopped pecans, vanilla extract, and salt.
- Once the cake is out of the oven, immediately pour the hot icing over the hot cake. Spread evenly and allow it to seep into the cake.
- Let the cake cool completely before serving.
Notes
- For extra flavor, toast the shredded coconut before adding it to the icing.
- You can substitute pecans with walnuts or almonds, or omit them entirely if preferred.
- The cake tastes even better the next day as the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Tropical-inspired
Nutrition
- Serving Size: 1 slice (approx. 1/12 of the cake)
- Calories: ~450
- Sugar: 38g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: pineapple coconut cake, tropical cake recipe, easy pineapple dessert, coconut icing cake