06/04/2026
Pineapple Coconut Cake 🍍🥥
This old-fashioned cake is unbelievably moist, sweet, and packed with tropical flavor.
Crushed pineapple keeps every bite tender, while a warm coconut-pecan topping soaks into the cake for the ultimate Southern-style dessert.
🍍 Would you serve this warm or chilled?
Ingredients:
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
2 large eggs, slightly beaten
1 tsp vanilla extract
1 tsp baking soda
Pinch of salt
1 can (20 oz) crushed pineapple with juice, undrained
For the Coconut-Pecan Topping:
1/2 cup butter
1 cup granulated sugar
1 can (5½ oz) evaporated milk
1 cup chopped walnuts or pecans
1 cup shredded coconut
Directions:
Preheat oven to 350°F.
Grease a 13x9-inch baking dish.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Add the eggs, vanilla extract, and the entire can of crushed pineapple with its juice.
Stir gently until just combined.
Do not overmix.
Pour the batter into the prepared baking dish.
Spread evenly with a spatula.
Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the topping.
In a saucepan over medium heat, combine the butter, sugar, and evaporated milk.
Bring to a gentle boil, stirring constantly.
Cook for about 5 minutes until slightly thickened and glossy.
Remove from the heat.
Stir in the shredded coconut and chopped walnuts or pecans.
Mix until evenly combined.
When the cake comes out of the oven, use a skewer or the handle of a wooden spoon to poke holes all over the surface.
Pour the hot coconut-pecan topping evenly over the hot cake.
Spread gently so the topping fills the holes and covers the entire cake.
Allow the cake to cool for 20–30 minutes before serving.
Serve warm or at room temperature.
Prep Time: 15 minutes
Bake Time: 30–40 minutes
Cool Time: 20–30 minutes
