Moist Pineapple Coconut Cake

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1½ cups granulated sugar
• 2 large eggs
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• 1 (20 oz) can crushed pineapple with juice (do not drain)
• 1 cup shredded sweetened coconut

For the Coconut Topping (optional but delicious):

• ½ cup unsalted butter
• ¾ cup granulated sugar
• ½ cup evaporated milk (or regular milk)
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Make the Cake Batter:
   In a large mixing bowl, combine flour, sugar, eggs, baking soda, salt, and vanilla. Add the entire can of crushed pineapple with juice. Stir until well mixed. Fold in 1 cup shredded coconut.
3. Bake the Cake:
   Pour the batter into the prepared baking dish and spread it evenly. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
4. Make the Topping (while cake bakes):
   In a small saucepan over medium heat, combine butter, sugar, and milk. Stir continuously until mixture starts to boil. Cook for 2–3 more minutes, then remove from heat and stir in vanilla and shredded coconut.
5. Add the Topping:
   Once the cake is baked, remove it from the oven and immediately pour the warm coconut topping evenly over the hot cake. Spread gently with a spatula if needed.
6. Cool and Serve:
   Let the cake cool slightly before serving. It can be served warm or at room temperature. Enjoy as-is or with whipped cream or vanilla ice cream!

Let me know if you’d like a no-egg or gluten-free version!