Pineapple Coconut Cake recipe lively dish

Pineapple Coconut Cake: A Tropical Paradise in Every Bite! 🍍🥥

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This ultra-moist pineapple coconut cake is bursting with tropical flavors, topped with a luscious coconut-pecan icing that soaks into the warm cake for irresistible sweetness. Perfect for potlucks, summer parties, or anytime you crave sunshine on a plate!

Why You’ll Love This Recipe

✔ One-bowl cake batter – super easy to make!
✔ Tropical flavor explosion – juicy pineapple + toasted coconut
✔ Self-frosting – the warm icing soaks in for maximum moisture
✔ Crowd-pleaser – always disappears fast at gatherings

Ingredient Breakdown

For the Cake

  • 1 can (20 oz) crushed pineapple with juice (don’t drain!)
  • 2 large eggs (room temperature)
  • ¼ cup vegetable oil (or coconut oil for extra flavor)
  • 1 cup granulated sugar
  • ½ cup brown sugar (adds caramel notes)
  • 2 cups all-purpose flour
  • 2 tsp baking soda (key for rise)
  • ½ tsp salt (balances sweetness)

For the Icing

  • 1 can (12 oz) evaporated milk (not sweetened condensed)
  • 1 cup (2 sticks) butter
  • 1½ cups granulated sugar
  • 2 cups shredded coconut (sweetened or unsweetened)
  • 1 cup chopped pecans (toast for extra flavor)
  • 1 tsp vanilla extract
  • ¼ tsp salt

Step-by-Step Instructions

1️⃣ Make the Cake Batter

  1. Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.
  2. In a large bowl, whisk together pineapple (with juice), eggs, oil, and sugars.
  3. Add flour, baking soda, and salt. Stir just until combined (don’t overmix).
  4. Pour into prepared pan and bake 25-30 minutes, until a toothpick comes out clean.

Pro Tip: For extra coconut flavor, toast ½ cup of the shredded coconut before adding to icing!

2️⃣ Prepare the Icing

  1. While cake bakes, combine evaporated milk, butter, and sugar in a saucepan.
  2. Bring to a boil, then reduce heat and simmer 10 minutes, stirring frequently.
  3. Remove from heat and stir in coconut, pecans, vanilla, and salt.

3️⃣ Assemble the Cake

  1. Pour hot icing evenly over the hot cake right out of the oven.
  2. Let cool completely (at least 2 hours) so icing soaks in and sets.

Expert Tips for Success

🔥 For a lighter cake: Whip the eggs and sugars first until pale.
🔥 Texture preference: Use chunky crushed pineapple for more fruit bits.
🔥 Nut-free option: Substitute pecans with toasted coconut flakes.
🔥 Storage tip: Cover tightly—this cake stays moist for 4 days at room temp!

Serving Suggestions

🍽 Elevate your presentation:

  • Top with fresh pineapple slices and toasted coconut curls.
  • Serve with whipped cream or vanilla ice cream.
  • Dust with powdered sugar for a pretty finish.

📸 Instagram-worthy shot:
Cut a square to show the luscious layers, with icing dripping down the sides!

FAQ

Can I use fresh pineapple?

✅ Yes, but simmer 1½ cups chopped pineapple with ½ cup water first to soften.

How to make gluten-free?

🌾 Substitute with 1:1 GF flour blend.

Why did my cake sink?

▸ Overmixed batter
▸ Old baking soda (test by mixing with vinegar—it should bubble)

Can I freeze this cake?

❄️ Yes! Freeze unfrosted, then add icing after thawing.

Nutritional Info (Per Serving)

Based on 12 servings:

  • Calories: 480
  • Carbs: 68g
  • Protein: 5g

Chef’s Secret: For adult-only version, add 1 tbsp dark rum to the icing!

Tag your creations #TropicalCakeDream! Want a lime-coconut variation? 😊

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