Moist Pineapple Coconut Cake Recipe

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INGREDIENTS

For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1 (20 oz) can crushed pineapple (with juice, undrained)
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut

For the Frosting (optional but delicious):

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

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
  3. Add the eggs, crushed pineapple (with juice), and vanilla. Stir until fully combined.
  4. Fold in the shredded coconut. The batter will be thick and moist.
  5. Pour the batter into the prepared baking dish and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  6. While the cake bakes, prepare the frosting:
    In a saucepan over medium heat, melt the butter, then stir in the sugar and evaporated milk. Bring to a gentle boil and cook for 4–5 minutes, stirring constantly.
  7. Remove from heat and stir in vanilla, shredded coconut, and nuts if using.
  8. Once the cake is done, remove from the oven and while still warm, pour the frosting evenly over the cake.
  9. Let cool completely before serving to allow flavors to soak in.

Enjoy this ultra-moist tropical cake with a cup of tea or as a dessert! Would you like a printable version or want to turn this into a no-bake version too?

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