This extremely moist Pineapple Coconut Cake recipe 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
- 1/4 cup butter
- 2 1/2 teaspoons
- baking powder
- 2 eggs
- 3 cups sugar (divided)
- 1 20-ounce can crushed pineapple (undrained)
- 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 degrees F. Grease a 9x13 baking pan.
- Combine the flour, baking powder and salt 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 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.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||3 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||1 g|