Transport yourself to a tropical paradise with every bite of this delightful Pineapple Coconut Cake. This incredibly moist and flavorful cake is a true crowd-pleaser, featuring a tender, pineapple-infused base crowned with a rich, cooked coconut and pecan icing. It’s a dessert that feels like a warm hug, perfect for potlucks, family gatherings, or simply when you’re craving a taste of sunshine.
Why I Love This Recipe
This Pineapple Coconut Cake is pure dessert magic! What I love most is the incredible moisture and tropical flavor that comes from using a whole can of crushed pineapple, juice and all, right in the cake batter. It makes the cake incredibly tender without being dense. But the real star, in my opinion, is that cooked icing. It’s not your typical buttercream; it’s a luscious, almost caramel-like creation with evaporated milk, butter, and sugar, studded generously with toasted coconut and pecans. Pouring that warm icing over the hot cake allows it to soak in, creating an unbelievably moist and flavorful finished product. It’s a nostalgic, comforting, and utterly delicious cake that always disappears fast!
Ingredients
Here’s what you’ll need to create this moist and flavorful Pineapple Coconut Cake:
For the Cake:
- 1 can (20 oz) crushed pineapple (undrained, with juice)
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
For the Cooked Icing:
- 1 can (12 oz) evaporated milk
- 1 cup butter, unsalted, cut into pieces
- 1 1/2 cups granulated sugar
- 2 cups shredded coconut (sweetened or unsweetened, depending on preference)
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Swaps and Notes
- Crushed Pineapple: Use crushed pineapple in its own juice. Do not drain, as the juice is crucial for the cake’s moisture.
- Oil: Vegetable oil ensures a very moist cake. Canola oil or other neutral oils work well.
- Sugars (Cake): The combination of granulated and brown sugar adds depth and moisture to the cake.
- Flour: All-purpose flour is standard. For best results, spoon and level your flour rather than scooping directly from the bag.
- Shredded Coconut (Icing): Sweetened shredded coconut is commonly used and provides extra sweetness. Unsweetened coconut can be used if you prefer less sweetness.
- Pecans (Icing): Chopped walnuts can be substituted for pecans if preferred, or omitted for a nut-free cake.
- Evaporated Milk (Icing): Do not substitute with regular milk or condensed milk. Evaporated milk is key to the unique texture of this cooked icing.
- Vanilla Extract (Icing): A good quality vanilla extract enhances all the flavors in the icing.
- Salt (Icing): Crucial for balancing the sweetness of the icing.
Instructions
Let’s get this delicious Pineapple Coconut Cake baking and iced!
- Preheat Oven & Prep Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly.
- Mix Cake Ingredients: In a large mixing bowl, combine the entire can (20 oz) of undrained crushed pineapple, 2 eggs, 1/4 cup vegetable oil, 1 cup granulated sugar, and 1/2 cup packed brown sugar. Mix well with a whisk or electric mixer until thoroughly combined.
- Add Dry Cake Ingredients: In a separate medium bowl, whisk together the 2 cups all-purpose flour, 2 teaspoons baking soda, and 1/2 teaspoon salt. Gradually add these dry ingredients to the wet pineapple mixture, mixing on low speed or by hand until just combined. Be careful not to overmix.
- Bake Cake: Pour the cake batter evenly into the prepared 9×13-inch baking dish. Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Icing (While Cake Bakes): While the cake is baking, prepare the icing. In a medium saucepan, combine the 1 can (12 oz) evaporated milk, 1 cup unsalted butter (cut into pieces), and 1 1/2 cups granulated sugar. Bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar dissolves. Once boiling, reduce the heat to a simmer and continue to cook for 10 minutes, stirring frequently to prevent scorching.
- Add Coconut & Pecans to Icing: Remove the saucepan from the heat. Stir in the 2 cups shredded coconut, 1 cup chopped pecans, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Mix well until everything is evenly distributed.
- Pour Icing Over Hot Cake: As soon as the cake comes out of the oven, while it’s still hot, carefully pour the warm icing evenly over the entire surface of the cake. The warm cake will absorb some of the delicious icing.
- Cool & Enjoy: Let the cake cool completely at room temperature. As it cools, the icing will set and the flavors will meld beautifully. Once cooled, slice and enjoy!
Tips for Success
- Do Not Drain Pineapple: The juice from the crushed pineapple is essential for the cake’s moisture.
- Don’t Overmix Cake Batter: Mix just until the dry ingredients are incorporated to keep the cake tender.
- Watch the Icing: When simmering the icing, stir frequently to prevent it from sticking to the bottom and scorching. It should thicken slightly.
- Pour Icing on Hot Cake: Pouring the warm icing over the hot cake allows it to soak in, enhancing the cake’s moisture and flavor.
- Cool Completely: Allow the cake to cool fully before slicing. This allows the icing to set properly and makes for cleaner slices.
Serving Suggestions and Pairings
This Pineapple Coconut Cake is a showstopper on its own, but it pairs wonderfully with:
- A simple cup of coffee or tea: Perfect for a delightful afternoon treat.
- A scoop of vanilla ice cream: While the cake is incredibly moist, a scoop of ice cream offers a lovely contrast, especially if serving warm.
- Fresh berries: A side of fresh raspberries or blueberries can add a touch of freshness.
- For other desserts that feed a crowd, consider our This Big Family Banana Pudding Is My Favorite Classic Dessert To Feed A Crowd.
Storage and Leftover Tips
This cake stores well and often tastes even better the next day!
- Room Temperature: Store cooled cake covered tightly with plastic wrap or foil at room temperature for up to 2-3 days.
- Refrigeration: For longer storage, or in warm climates, refrigerate the cake, covered tightly, for up to 5 days. The icing may firm up slightly when cold, but it will soften at room temperature.
- Freezing: This cake freezes well. Once completely cooled, wrap individual slices or the entire cake tightly in plastic wrap, then in foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.
More Recipes You Will Love
If you loved the sweet, moist, and comforting nature of this Pineapple Coconut Cake, you’ll definitely want to explore some of our other fantastic, fuss-free dessert recipes:
- For another incredibly indulgent and easy-to-make sweet, try our These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- If you’re a brownie aficionado, you can’t go wrong with The Best Peanut Butter Brownies I’ve Ever Made (And I’ve Made A Lot).
- For a delightful no-bake dessert that’s perfect for fall, our This Pumpkin Delight Dessert Is My Favorite No-Bake Fall Treat is a winner.
- And for a truly simple and delicious coconut treat, don’t miss These Easy Coconut Macaroons Are My Favorite 3-Ingredient Treat.
Final Thoughts
This Pineapple Coconut Cake recipe is a wonderful blend of ease and deliciousness, delivering a moist, tender cake crowned with a rich, nutty, and coconut-filled icing. It’s a guaranteed hit for any occasion, bringing a taste of tropical comfort to your kitchen.
Give this recipe a try and prepare to fall in love with this classic! What’s your favorite cake flavor or a special family recipe you cherish? Share your ideas and feedback in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy baking!
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