Pineapple Coconut Cake Recipe
This Pineapple Coconut Cake is a moist and flavorful dessert bursting with tropical goodness. With juicy pineapple, shredded coconut, and a rich, buttery icing, it’s the perfect cake for any occasion, offering a taste of paradise in every bite.
Why You’ll Love This Recipe
- Tropical Flavors: Pineapple and coconut create a sweet and refreshing combination.
- Rich Icing: The buttery coconut-pecan icing is irresistibly decadent.
- Easy to Make: Simple steps for a crowd-pleasing dessert.
- Perfect for Gatherings: A large 9×13 cake ideal for parties and celebrations.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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 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
Directions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish.
- Mix the Cake Batter: In a large bowl, combine the crushed pineapple (with juice), eggs, oil, sugar, brown sugar, flour, baking soda, and salt. Mix until well combined.
- Bake: Pour the batter into the prepared dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the Icing: In a saucepan, combine evaporated milk, butter, and sugar. Bring to a boil, then reduce heat to simmer for 10 minutes, stirring frequently.
- Finish the Icing: Stir in shredded coconut, chopped pecans, vanilla extract, and salt. Mix until fully combined.
- Assemble the Cake: Pour the warm icing over the hot cake. Spread evenly and let cool before serving.
Servings and Timing
- Servings: 12 slices
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Variations
- Nut-Free: Skip the pecans for a nut-free version.
- Citrus Twist: Add a teaspoon of orange or lime zest to the batter for a zesty kick.
- Lighter Version: Substitute unsweetened coconut and reduce sugar slightly for a less sweet option.
- Individual Portions: Bake in muffin tins for mini pineapple coconut cakes.
Storage/Reheating
- Storage: Cover tightly and store at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.
- Reheating: Warm slices in the microwave for 10–15 seconds for a fresh-from-the-oven taste.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, finely chop fresh pineapple and include the juice for moisture.
2. Can I make this cake without coconut?
While coconut is a key flavor, you can omit it or replace it with extra pecans or another topping.
3. How do I prevent the cake from becoming soggy?
Ensure the icing simmers long enough to reduce slightly before pouring over the cake.
4. Can I use a different type of nut?
Yes, walnuts, almonds, or macadamia nuts work well as substitutes.
5. Can I make this cake ahead of time?
Yes, prepare it a day in advance and store it covered at room temperature or in the fridge.
6. How do I ensure my icing is smooth?
Stir frequently while simmering to prevent lumps or sticking.
7. Can I reduce the sugar?
Yes, reduce by 1/4 cup in both the cake and icing for a less sweet version.
8. What should I serve with this cake?
A scoop of vanilla ice cream or dollop of whipped cream complements the flavors beautifully.
9. Can I make this as a layer cake?
Yes, bake in two round pans and layer with icing between the layers.
10. Is this recipe suitable for cupcakes?
Absolutely! Adjust the baking time to about 18–20 minutes for cupcakes.
Conclusion
This Pineapple Coconut Cake is a tropical delight that’s easy to make and impossible to resist. Whether you’re celebrating a special occasion or simply craving a delicious dessert, this moist and flavorful cake is the perfect choice. Serve it as is, or pair it with your favorite topping for an unforgettable treat!
Print
Pineapple Coconut “God Bless America
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
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
Ingredients
- Preheat Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking dish.
- Prepare the Cake Batter:
- In a large mixing bowl, combine crushed pineapple (with juice), eggs, oil, sugar, and brown sugar. Mix until smooth.
- Add the flour, baking soda, and salt. Stir until well incorporated.
- Bake the Cake:
- Pour the batter into the greased baking dish.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Icing:
- In a saucepan over medium heat, combine evaporated milk, butter, and sugar.
- Bring to a boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally.
- Remove from heat and stir in shredded coconut, chopped pecans, vanilla extract, and salt.
- Assemble the Cake:
- While the cake is still warm, pour the icing evenly over the top.
- Allow the cake to cool completely before serving.
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and line mini cake pans or a muffin tin with parchment paper.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk milk, egg, melted butter, and brewed espresso until smooth.
- Prepare the Batter:
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fold in the mini chocolate chips.
- Bake the Cakes:
- Divide the batter among the prepared pans or tins.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
- Make the Frosting:
- Beat softened butter until creamy. Gradually add powdered sugar, brewed espresso, and cocoa powder. Mix until smooth, adding milk to achieve your desired consistency.
- Prepare the Ganache:
- Heat heavy cream and espresso in a saucepan until simmering.
- Pour over the chopped chocolate, let sit for 2 minutes, then stir until smooth. Let it cool slightly.
- Assemble the Cakes:
- Slice each mini cake in half horizontally. Spread frosting on the bottom half, drizzle with ganache, and top with the remaining half.
- Frost the tops of the cakes and drizzle with additional ganache for decoration.
Notes
- Optional Garnish: Sprinkle toasted coconut flakes on top for extra flavor and texture.
- Storage: Keep refrigerated in an airtight container for up to 5 days.
- This cake is perfect for patriotic celebrations or any occasion requiring a tropical twist!
Your email address will not be published. Required fields are marked *