By Pineapple Coconut Cake is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Pineapple Coconut Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Pineapple Coconut Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Cake:
1 can (20 oz) crushed pineapple (with juice)
2 eggs
1/4 cup oil
1 cup sugar
1/2 cup brown sugar
2 cups flour
2 tsp baking soda
1/2 tsp salt
For the Icing:
1 can (12 oz) evaporated milk
1 cup butter
1 1/2 cups sugar
2 cups shredded coconut
1 cup chopped pecans
1 tsp vanilla extract
1/4 tsp salt
PREPARATION STEPS
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Mix the Cake Batter:
In a large mixing bowl, combine the crushed pineapple (with juice), eggs, oil, sugar, and brown sugar. Mix well.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Bake the Cake:
Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Icing:
While the cake is baking, prepare the icing. In a saucepan over medium heat, combine the evaporated milk, butter, and sugar. Stir until the butter is melted and the mixture is smooth.
Remove from heat and stir in the shredded coconut, chopped pecans, vanilla extract, and salt.
Frost the Cake:
Once the cake is done baking, remove it from the oven and let it cool for a few minutes. Pour the icing over the warm cake, spreading it evenly.
Cool and Serve:
Allow the cake to cool completely before slicing. Enjoy your delicious Pineapple Coconut Cake!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
