Southern Pineapple Cake Coconut (Printable Version)
# What You’ll Need:
→ Cake Ingredients
01 -
2 cups all-purpose flour
02 -
2 cups granulated sugar
03 -
1 teaspoon baking soda
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
1 (20-ounce) can crushed pineapple with juice
→ Topping Ingredients
07 -
½ cup unsalted butter
08 -
⅔ cup evaporated milk
09 -
½ teaspoon vanilla extract
10 -
1 cup granulated sugar
11 -
1 cup chopped pecans or walnuts
12 -
1 cup sweetened shredded coconut
# Steps to Follow:
01 -
Preheat your oven to 350°F (175°C). Grease or spray a 13 x 9-inch baking dish.
02 -
In a large bowl, mix the flour, sugar, baking soda, eggs, vanilla, and crushed pineapple (including juice) until well combined. Pour the batter into the prepared pan and bake for 40–45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
03 -
While the cake bakes, combine the butter, evaporated milk, vanilla, and sugar in a saucepan. Bring to a gentle boil over medium heat. Add the pecans (or walnuts) and shredded coconut, then continue to cook for about 5 minutes, stirring constantly until slightly thickened.
04 -
Remove the cake from the oven and use a fork or skewer to poke holes across the surface. Pour the warm topping over the hot cake, letting it soak in.
05 -
Allow the cake to cool completely before slicing. The topping sets into a sweet, sticky glaze that makes every bite unforgettable.
# Additional Notes:
01 -
Ensure that the crushed pineapple includes its juice for optimal moistness.
02 -
For a nut-free option, omit the pecans or walnuts from the topping.