Pineapple Coconut Patriotic Cake (Print Version)
Moist pineapple cake topped with warm coconut-pecan icing that soaks into every bite for a tropical patriotic celebration.
# Ingredients:
→ For the Cake
01 -
1 (20 oz) can crushed pineapple, with juices
02 -
2 large eggs
03 -
¼ cup vegetable oil
04 -
1 cup granulated sugar
05 -
½ cup brown sugar
06 -
2 cups all-purpose flour
07 -
2 teaspoons baking soda
08 -
½ teaspoon salt
→ For the Icing
09 -
1 (12 oz) can evaporated milk
10 -
1 cup (2 sticks) unsalted butter
11 -
1½ cups granulated sugar
12 -
2 cups shredded coconut
13 -
1 cup pecans, roughly chopped and toasted
14 -
1 teaspoon vanilla extract
15 -
¼ teaspoon salt
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
02 -
In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and crushed pineapple (juice included). Stir until smooth and well combined.
03 -
Gradually mix in the flour, baking soda, and salt. Stir just until combined—be careful not to overmix, as this can make the cake dense.
04 -
Pour the batter into the prepared baking dish and smooth out the top. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
05 -
While the cake is baking, combine the evaporated milk, butter, and granulated sugar in a medium saucepan over high heat. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally.
06 -
Remove the saucepan from the heat and stir in the shredded coconut, toasted pecans, vanilla extract, and salt. Mix well until everything is coated in the warm buttery syrup.
07 -
Once the cake comes out of the oven, immediately pour the hot icing evenly over the top. Use a spatula to spread it out so every corner is covered in coconut-pecan goodness.
08 -
Let the cake cool completely to allow the icing to soak in and set. Slice into generous squares and serve at room temperature.
# Notes:
01 -
This tropical-inspired cake features a moist pineapple base topped with a rich coconut-pecan frosting that's applied while hot to infuse flavor throughout.