Pineapple Coconut Cake is a delicious dessert that brings a taste of the tropics right to your kitchen. This cake is moist, fluffy, and packed with the sweet flavors of pineapple and coconut. Perfect for any occasion, it’s sure to make your family and friends smile!
Why make this recipe
Making Pineapple Coconut Cake is a wonderful way to enjoy something homemade without a lot of fuss. It’s easy to mix up and bake, making it a great option for busy weeknights or special events. Plus, the combination of pineapple and coconut is always a crowd-pleaser!
How to make Pineapple Coconut Cake
Follow the simple steps below to create this delightful cake that everyone will love. It’s so easy; you’ll want to make it again and again!
Ingredients:
- 20 ounces crushed pineapple with juice
- 2 eggs
- 1/4 cup oil
- 1 cup sugar
- 1/2 cup brown sugar
- 2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup butter (for icing)
- 1 1/2 cups sugar (for icing)
- 1 1/2 ounces evaporated milk
- 2 cups shredded coconut
- 1 cup chopped nuts
- 1 teaspoon vanilla
- 1/4 teaspoon salt (for icing)
Directions:
- Grease a 9×13 dish and preheat your oven to 350 degrees F.
- In a large mixing bowl, combine the cake ingredients: crushed pineapple, eggs, oil, sugar, brown sugar, flour, baking soda, and salt. Mix well until smooth.
- Transfer the mixture to the greased dish and bake for 25 to 30 minutes, or until a toothpick comes out clean.
- While the cake is baking, prepare the icing. In a saucepan, combine the butter, sugar, and evaporated milk. Bring to a boil and simmer for 10 minutes, stirring often.
- Remove from heat and mix in the shredded coconut, nuts, vanilla, and salt.
- Once the cake is done, drizzle the warm icing over it and let it cool completely before serving.
How to serve Pineapple Coconut Cake
Serve this cake as a dessert after a meal or as a treat at special gatherings. It pairs wonderfully with a scoop of vanilla ice cream or whipped cream!
How to store Pineapple Coconut Cake
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it to keep it fresh for a little longer.
Tips to make Pineapple Coconut Cake
- Make sure to drain the crushed pineapple slightly to avoid excess moisture in the cake.
- For extra flavor, try adding a bit of coconut extract.
- You can also swap the nuts for your favorite type or leave them out if you prefer.
Variation
If you want to switch things up, try adding raisins or chopped dried fruits for a different texture and flavor. You can also use fresh pineapple instead of canned for a fresher taste!
FAQs
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Can I use fresh pineapple instead of canned? Yes, using fresh pineapple will add a delicious twist to your cake!
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How do I know when the cake is done? Insert a toothpick in the center of the cake; if it comes out clean, the cake is done.
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Can I freeze Pineapple Coconut Cake? Yes, you can freeze the cake for up to three months. Just make sure it’s well-wrapped!