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Pineapple Coconut Cake

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This Pineapple Coconut Cake is a moist, tropical delight featuring sweet crushed pineapple, shredded coconut, and crunchy pecans. Topped with a rich coconut-pecan icing that soaks into the cake, this dessert is bursting with flavor in every bite. Perfect for potlucks, holidays, or any occasion where you want a show-stopping treat!

Ingredients

For the Cake:

  • 1 can (20 oz) crushed pineapple (with juice)
  • 2 eggs
  • ¼ cup oil
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 cups flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt

For the Coconut-Pecan Icing:

  • 1 can (12 oz) evaporated milk
  • 1 cup butter
  • 1 ½ cups sugar
  • 2 cups shredded coconut
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

Prepare the Cake:

  1. Preheat Oven: Set oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Mix Wet Ingredients: In a large bowl, combine crushed pineapple (with juice), eggs, oil, sugar, and brown sugar. Stir until well blended.
  3. Add Dry Ingredients: Gradually mix in flour, baking soda, and salt until just combined.
  4. Bake: Pour batter into the greased baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Coconut-Pecan Icing:

  1. Boil Ingredients: In a saucepan over medium heat, combine evaporated milk, butter, and sugar. Bring to a boil, stirring frequently.
  2. Simmer: Reduce heat and let the mixture simmer for about 10 minutes, stirring occasionally.
  3. Add Mix-Ins: Stir in shredded coconut, chopped pecans, vanilla extract, and salt. Mix well.

Assemble the Cake:

  1. Pour Over Hot Cake: While the cake is still hot, pour the icing evenly over the top, allowing it to soak in.
  2. Cool and Serve: Let the cake cool completely before slicing. Enjoy!

Notes

  • For a nut-free version, omit the pecans or replace them with toasted sunflower seeds.
  • For extra tropical flavor, add ½ teaspoon coconut extract to the icing.
  • For a lighter cake, use unsweetened shredded coconut and slightly reduce the sugar.
  • For a spiced twist, add ½ teaspoon cinnamon to the batter.
  • To make cupcakes, bake in lined muffin tins for 18-22 minutes

Find it online: https://thefamilycooking.com/pineapple-coconut-cake/