Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
- 1 can (20 oz) crushed pineapple with juice (do not drain)
Frosting:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 3/4 cup evaporated milk
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans or walnuts (optional)
- 1 tsp vanilla extract
Instructions
- Prepare the cake batter: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together flour, sugar, baking soda, and salt.
- Add eggs, vanilla, shredded coconut, and the entire can of crushed pineapple with juice. Stir until fully combined.
- Pour batter into the prepared baking dish and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Make the frosting: In a saucepan, combine butter, sugar, and evaporated milk. Bring to a boil over medium heat, stirring constantly for about 5 minutes.
- Remove from heat, then stir in shredded coconut, nuts (if using), and vanilla extract.
- Frost the cake: While the cake is still warm, pour the frosting evenly over the top, spreading gently. Allow to cool completely before slicing.
Tip: This cake tastes even better the next day as the frosting soaks in for extra moistness.
If you’d like, I can also give you a no-bake pineapple coconut dessert version for a quicker treat.