|Nutritional Guidelines (per serving)|
|Servings: 12-24 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This extremely moist Pineapple Coconut Cake is made from scratch. The recipe is loaded with toasted nuts, coconut, and pineapple. The directions call for the cake to be cooled before serving, but I prefer it warm.
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 2 eggs
- 3 cups sugar (divided)
- 1 20-ounce can crushed pineapple (undrained)
- 1/4 cup butter
- 1 5-1/2 ounce can evaporated milk (not sweetened condensed)
- 1 cup pecans (or walnuts, chopped and lightly toasted)
- 1 cup coconut
- 1 teaspoon vanilla
- 1/2 teaspoon lemon juice
Preheat the oven to 350 F. Grease a 9 x 13 baking pan.
Combine the flour and baking powder in a small bowl with a wire whisk and set aside. In a large bowl combine the eggs, 2 cups of sugar and the can of crushed pineapple with its juice. Mix well. Stir in the flour mixture and mix until just combined and no more flour is visible. Carefully pour the batter into the prepared pan. Bake the cake for 25-30 minutes.
While the cake is baking, combine the remaining cup of sugar with the butter and evaporated milk in a heavy saucepan. Bring the mixture to a boil. Stir it constantly for 3 to 4 minutes. Remove it from the heat and stir in the pecans, coconut, vanilla and lemon juice.
After removing the cake from the oven, poke holes in the top of the cake with a wooden spoon handle. Pour the hot icing over the hot cake. Allow the Pineapple Coconut Cake to cool completely on wire rack before serving. Optionally, serve with whipped cream.