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Pineapple Coconut Cake

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Pineapple Coconut  Cake is a delightful dessert that brings the flavors of the tropics to your table. This rich, moist cake features sweet crushed pineapple and a decadent coconut-pecan icing that will transport you to sunny shores with every bite. Perfect for any occasion, from casual family gatherings to festive Fourth of July barbecues, this cake is a crowd-pleaser that is sure to impress both kids and adults alike. Its unique combination of ingredients embodies Southern charm and offers a delicious escape into comfort food at its best.

Ingredients

Scale
  • 1 (20 oz) can crushed pineapple with juices
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 (12 oz) can evaporated milk
  • 1 cup unsalted butter
  • 1 1/2 cups sugar (for icing)
  • 2 cups shredded coconut
  • 1 cup pecans, toasted and chopped
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large mixing bowl, combine crushed pineapple (with juice), eggs, vegetable oil, granulated sugar, and brown sugar; mix well.
  3. Add flour, baking soda, and salt; stir gently until just combined.
  4. Pour batter into the prepared pan and bake for 35–40 minutes or until a toothpick comes out clean.
  5. For the icing, combine evaporated milk, butter, and sugar in a saucepan over medium heat; stir until melted and simmering.
  6. Add coconut, pecans, vanilla extract, and salt; simmer for about 5–7 minutes until thickened.
  7. Pour icing over warm cake and allow it to soak in before cooling completely.

Nutrition

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