Pineapple Coconut Sheet Cake -

This delightful Pineapple Coconut Sheet Cake is a perfect blend of tropical flavors that will awaken your taste buds and brighten your day, making it a cherished Sunday favorite! This cake is moist, bursting with sweet pineapple, and topped off with a creamy coconut icing, creating a delightful dessert that everyone will love. In this blog post, we will guide you through every step of making this cake, share expert tips to ensure your cake turns out perfectly, and provide answers to common questions about this recipe.

Why You Will Love This Recipe

If you enjoy tropical flavors, then this Pineapple Coconut Sheet Cake is a must-try! The use of crushed pineapple in the cake batter adds moisture and natural sweetness, while the coconut icing enhances the tropical essence, making it a standout dessert. It is easy to prepare and perfect for feeding a crowd, making it ideal for family gatherings, potlucks, or simply enjoying at home on a lazy Sunday afternoon. Plus, this cake has a wonderful texture that holds up well and can be enjoyed for days!

Ingredients

Perhaps the best part of making this Pineapple Coconut Sheet Cake is how simple the ingredients are. Here are the components you’ll need:

For the Cake:

1 cup sugar
2 cups all-purpose flour
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
16 ounces crushed pineapple (with juice)

For the Icing:

½ cup butter
1 cup sugar
¾ cup evaporated milk
1 cup shredded coconut
1 cup chopped nuts (e.g., pecans or walnuts)
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 180°C (350°F). It’s important to allow your oven to preheat fully so that your cake cooks evenly.

Step 2: In a large mixing bowl, combine 1 cup of sugar, 2 cups of all-purpose flour, 2 eggs, 1 teaspoon of baking soda, and 1 teaspoon of vanilla extract. Then, add the 16 ounces of crushed pineapple along with its juice. Mix all the ingredients by hand using a spatula or wooden spoon until well blended. The batter will be thick and somewhat chunky from the pineapple.

Step 3: Next, pour the batter into a greased 13×9-inch baking pan. Make sure to spread it out evenly using a spatula. This helps ensure even baking and that your cake rises properly.

Step 4: Bake the cake for about 35–40 minutes. It’s ready when it turns golden brown and a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of baking, as oven temperatures can vary.

Step 5: While the cake bakes, prepare the icing. In a saucepan, combine ½ cup of butter, 1 cup of sugar, and ¾ cup of evaporated milk over medium heat. Stir the mixture constantly until it reaches a boil. Once boiling, continue to cook for about 5 minutes, or until the mixture thickens slightly.

Step 6: After cooking, remove the saucepan from the heat and stir in 1 cup of shredded coconut, 1 cup of chopped nuts, and 1 teaspoon of vanilla extract. Mix well until everything is combined. The icing will be semi-thick but pourable.

Step 7: Once the cake is done baking, remove it from the oven and pour the icing over the hot cake immediately. The warm cake will absorb the icing, providing enhanced moisture and flavor.

Pro Tips for Making Pineapple Coconut Sheet Cake

**Use fresh pineapple**: While canned crushed pineapple works well, using fresh, ripe pineapple will elevate the flavor of your cake.
**Don’t over-mix**: Mixing the batter too much can lead to a tougher cake. Mix just until the dry ingredients are combined.
**Let it cool before serving**: Although it’s tempting to dive in right away, allowing the cake to cool slightly after icing helps the flavors meld beautifully.
**Store it properly**: Keep leftovers in an airtight container in the refrigerator for up to a week. The flavors continue to develop as it sits.
**Customization**: Feel free to add a dash of cinnamon or nutmeg for an extra flavor kick!

Frequently Asked Questions (FAQs)

Can I use fresh pineapple instead of canned in this recipe?

Yes, you can use fresh pineapple. Just make sure to crush it well and include the juice for moisture.

How do I store leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage.

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and ice it on the day of serving for the best freshness.

What nuts work best in the icing?

Pecans or walnuts are great options, but feel free to use your favorite nuts or omit them if you prefer.

Is there a gluten-free option for this cake?

Yes, you can substitute all-purpose flour with a gluten-free flour blend that is designed for baking.

Conclusion

This Pineapple Coconut Sheet Cake is a wonderfully indulgent dessert that’s perfect for any occasion. It’s easy to prepare, burst with tropical flavors, and sure to impress your family and friends. With its delightful icing and moist texture, it’s no wonder this cake has become a Sunday favorite. So go ahead, gather your ingredients, and treat yourself to a slice of paradise!