🍍🥥 Pineapple Coconut Cake Recipe 🍍🥥
This delightful Pineapple Coconut Cake is a tropical dream come true! Bursting with the sweet flavors of pineapple and coconut, it’s topped with a rich, buttery icing infused with shredded coconut and crunchy pecans. Simple to make and utterly irresistible, it’s the perfect treat for any occasion.
Ingredients:
For the Cake:
- 1 can (20 oz) crushed pineapple (including 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 Icing:
- 1 can (12 oz) evaporated milk
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 2 cups shredded sweetened coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Directions:
- Preheat the Oven & Prepare the Pan: Preheat your oven to 350ÂşF (175ÂşC). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
- Make the Cake Batter: In a large mixing bowl, combine the crushed pineapple (including the juice), eggs, oil, granulated sugar, and brown sugar. Whisk until well blended.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. - Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Icing: While the cake is baking, combine the evaporated milk, butter, and granulated sugar in a medium saucepan over medium heat. Bring to a gentle boil, then reduce to a simmer. Stir continuously for about 10 minutes, until the mixture thickens slightly.
- Add Coconut & Pecans: Remove the saucepan from heat and stir in the shredded coconut, chopped pecans, vanilla extract, and salt. Mix well.
- Pour Over Hot Cake: As soon as the cake is out of the oven and still hot, poke holes all over the top using a fork. Then, pour the warm icing evenly over the cake, allowing it to soak in.
- Cool & Serve: Let the cake cool completely to allow the icing to set. Slice into squares, serve, and enjoy the luscious blend of pineapple and coconut flavors!
Helpful Tips:
- Use Fresh Pineapple: If you prefer, substitute canned pineapple with freshly crushed pineapple for a fresher taste. Make sure to include the juices!
- Sweetness Level: If you like your cakes a bit less sweet, reduce the granulated sugar by 1/4 cup in the cake batter.
- Toasting the Coconut: Toast the shredded coconut lightly in a skillet for a nuttier, more intense flavor.
Storage & Reheating Tips:
- Refrigerate: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freeze: Freeze individual slices wrapped in plastic wrap and stored in a freezer-safe bag for up to 3 months.
- Reheat: Bring a slice to room temperature or microwave for 15-20 seconds to warm up slightly before serving.
Frequently Asked Questions:
- Can I use a different size baking dish?
Yes, but you may need to adjust the baking time. An 8×8-inch dish will yield a thicker cake and require more time. - Can I make this cake ahead of time?
Absolutely! This cake tastes even better the next day as the flavors meld together. - Can I omit the pecans?
Yes, feel free to skip the pecans or substitute them with walnuts or almonds. - Can I use fresh coconut instead of shredded?
Yes, freshly grated coconut will add a more intense coconut flavor. Just be sure it’s finely grated. - What can I use instead of evaporated milk?
Heavy cream or half-and-half are good substitutes for evaporated milk. - Can I reduce the amount of sugar in the icing?
If you prefer a less sweet icing, reduce the sugar to 1 cup. - Can I add pineapple chunks to the batter?
Absolutely! Adding small pineapple chunks will create little bursts of flavor in every bite. - Can I make this cake gluten-free?
Substitute the all-purpose flour with a 1:1 gluten-free flour blend. - How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. - Can I make cupcakes instead of a full cake?
Yes! Divide the batter into a lined muffin tin and bake for 18-22 minutes or until a toothpick comes out clean. - Can I add a rum glaze for extra flavor?
Definitely! Mix 1/4 cup of rum with 1/4 cup of powdered sugar and drizzle over the cooled cake for a Caribbean twist. - How do I prevent the icing from becoming grainy?
Stir the icing constantly and simmer on low heat to prevent the sugar from crystallizing. - Can I make this without eggs?
Use 1/2 cup applesauce or 1/4 cup Greek yogurt per egg as a substitute. - Can I reduce the fat content?
Substitute half of the oil in the cake batter with unsweetened applesauce for a lighter version. - Can I make a layer cake instead?
Split the batter between two 8-inch round cake pans and bake for 20-25 minutes. Double the icing for extra layers. - What if I don’t have brown sugar?
Use granulated sugar or a mix of sugar with a teaspoon of molasses. - Can I add crushed nuts to the batter?
Sure! Fold in 1/2 cup of finely chopped pecans or walnuts for extra texture. - Will coconut milk work in the icing?
Yes, it will add an even more pronounced coconut flavor. - Can I add rum to the batter?
Yes, adding 1 tablespoon of dark rum enhances the tropical flavors. - Is this cake good for special occasions?
Absolutely! Its moist texture and rich icing make it perfect for holidays, birthdays, or whenever you need a tropical treat!
Culinary Secrets for the Perfect Pineapple Coconut Cake:
- Juicy Cake: Don’t drain the crushed pineapple—using the juice keeps the cake moist.
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for a smooth batter.
- Gentle Mixing: Avoid overmixing the batter to keep the cake light and fluffy.
- Extra Moisture: Add a spoonful of sour cream for an even more tender crumb.
- Flavor Boost: Add a dash of coconut extract to the cake batter for a deeper coconut flavor.
- Crispier Top: Broil the cake for the last 2 minutes to caramelize the icing.
- Spice It Up: A pinch of cinnamon or nutmeg in the batter complements the sweetness.
- Balance the Sweetness: Sprinkle a touch of sea salt on the icing for a sweet-salty balance.
- Double Icing: If you love lots of icing, double the recipe and save half for drizzling over each slice.
- Caramelized Pecans: Toast the pecans lightly before adding them to the icing for added crunch. Enjoy
