There is something inherently nostalgic about a cake that uses the fruit’s own juices to create a tender, melt-in-your-mouth crumb. This Pineapple Coconut Cake is a tropical masterpiece that bridges the gap between a classic Southern “poke” style cake and a Caribbean getaway. It’s dense, moist, and topped with a rich, buttery icing that seeps into every crevice, making every bite better than the last.
Whether you are hosting a summer backyard bash or just need a sweet pick-me-up on a Tuesday, this recipe is a guaranteed winner. It’s the kind of cake that sits on the counter and calls your name until the very last crumb is gone.
Why I Love This Recipe
What sets this Pineapple Coconut Cake apart is the texture. Unlike traditional sponges that can sometimes dry out, the addition of crushed pineapple with its juice ensures a level of moisture that is hard to beat.
The icing is the real star here. By simmering evaporated milk, butter, and sugar into a caramel-like glaze and then folding in toasted pecans and shredded coconut, you create a topping that is part-fudge, part-frosting. It’s reminiscent of the richness found in these pecan pie bars, but with a bright, fruity twist.
Ingredients You’ll Need
For the Cake:
- Crushed Pineapple: 1 can (20 oz) – Do not drain! You need all that liquid gold.
- Eggs: 2 large, room temperature.
- Oil: 1/4 cup (vegetable or canola works best).
- Sugar: 1 cup granulated sugar.
- Brown Sugar: 1/2 cup packed (adds a hint of molasses depth).
- All-Purpose Flour: 2 cups.
- Baking Soda: 2 tsp.
- Salt: 1/2 tsp.
For the Warm Coconut Pecan Icing:
- Evaporated Milk: 1 can (12 oz).
- Butter: 1 cup (2 sticks).
- Sugar: 1 1/2 cups granulated sugar.
- Shredded Coconut: 2 cups (sweetened or unsweetened).
- Chopped Pecans: 1 cup.
- Vanilla Extract: 1 tsp.
- Salt: 1/4 tsp.
Swaps and Notes
- The Flour: If you want a slightly lighter crumb, you can use cake flour, though all-purpose provides the sturdy structure needed for the heavy icing.
- The Nuts: If you have a nut allergy, feel free to omit the pecans. You can replace them with extra toasted coconut or even some dried mango bits for more tropical flair.
- The Oil: For an even richer flavor, you can swap the vegetable oil for melted coconut oil.
Step-by-Step Instructions
- Prep Your Space: Preheat your oven to 350ºF. Grease a 9×13-inch baking dish thoroughly with butter or non-stick spray.
- Mix the Batter: In a large mixing bowl, combine the crushed pineapple (with juice), eggs, oil, granulated sugar, and brown sugar. Whisk until well combined.
- Add Dry Ingredients: Fold in the flour, baking soda, and salt. Mix until just combined—be careful not to overmix, or the cake will become tough.
- Bake: Pour the batter into your prepared dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Simmer the Icing: While the cake is in its final minutes of baking, combine the evaporated milk, butter, and sugar in a saucepan. Bring to a boil, then reduce heat and simmer for about 10 minutes until slightly thickened.
- The Finish: Remove from heat and stir in the coconut, chopped pecans, vanilla, and salt.
- Glaze: While the cake is still hot from the oven, pour the warm icing over the top. The heat helps the cake absorb the flavors of the icing.
- Cool: Let the cake cool completely before slicing. This allows the icing to set into a delicious, decadent layer.
Tips for Success
- Don’t Drain the Pineapple: I can’t stress this enough! The juice is the primary hydrating element for the flour.
- Toast the Pecans: For an extra layer of flavor, toast your pecans in a dry skillet for 3-5 minutes before adding them to the icing.
- Wait for the Cool Down: As tempting as it is to eat it hot, this cake is much easier to slice (and the flavors develop better) once it has reached room temperature.
Serving Suggestions and Pairings
This cake is quite rich, so it pairs beautifully with something light and acidic. I love serving a thick slice alongside a glass of this refreshing blueberry lemonade.
If you’re serving this at a summer party, it also goes great with a scoop of vanilla bean ice cream or alongside this easy ice cream sandwich cake for a full dessert bar experience.
Nutritional Information (Per Serving)
Estimate based on 15 servings
- Calories: 420 kcal
- Total Fat: 22g
- Carbohydrates: 54g
- Protein: 4g
- Sugar: 38g
Storage and Leftover Tips
Keep your Pineapple Coconut Cake covered tightly with plastic wrap or in an airtight container. It stays fresh at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Many people actually prefer it cold the next day!
More Recipes You Will Love
If you enjoyed the tropical flavors and easy preparation of this cake, you should definitely check out these other favorites from our kitchen:
- Big Family Banana Pudding – Another classic crowd-pleaser that never fails.
- 3-Ingredient Coconut Macaroons – For those days when you need a coconut fix fast.
Final Thoughts
This Pineapple Coconut Cake is more than just a dessert; it’s a slice of sunshine. It’s humble enough for a weekday treat but decadent enough for a holiday spread. Give it a try, and I promise it will become a permanent fixture in your recipe box.
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment below or tag us on social media. For more easy, delicious recipes, don’t forget to follow ChefManiac for your daily dose of kitchen inspiration!
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