Description
Celebrate any occasion with this moist and tropical delight! This Pineapple Coconut Cake is packed with juicy pineapple, shredded coconut, and crunchy pecans, all topped with a luscious buttery icing. Perfect for holidays, BBQs, or potlucks!
Ingredients
Scale
-
For the Cake:
- 1 can (20 oz) crushed pineapple (with juice)
- 2 large eggs (room temperature)
- 1/4 cup oil (vegetable or canola)
- 1 cup granulated sugar
- 1/2 cup brown sugar (lightly packed)
- 2 cups all-purpose flour (sifted)
- 2 tsp baking soda
- 1/2 tsp salt
For the Icing:
- 1 can (12 oz) evaporated milk
- 1 cup unsalted butter (2 sticks)
- 1 1/2 cups granulated sugar
- 2 cups shredded coconut (sweetened or unsweetened)
- 1 cup chopped pecans (toasted for extra flavor)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
Make the Cake:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Mix Wet Ingredients: In a large mixing bowl, combine the crushed pineapple (with juice), eggs, oil, granulated sugar, and brown sugar. Mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined—do not overmix.
- Bake: Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Make the Icing:
- Boil Ingredients: In a medium saucepan, combine the evaporated milk, butter, and sugar. Bring the mixture to a gentle boil over medium heat, stirring constantly.
- Simmer: Reduce the heat to low and let it simmer for 10 minutes, stirring occasionally.
- Finish the Icing: Remove from heat and stir in the shredded coconut, chopped pecans, vanilla extract, and salt.
Assemble:
- While the cake is still hot, pour the warm icing evenly over the top, spreading it gently to cover every corner.
- Let the cake cool completely in the dish before slicing. Serve and enjoy!
Notes
- Toasting the pecans before adding them to the icing enhances their flavor.
- For a lighter texture, you can substitute half the all-purpose flour with cake flour.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg