Let’s face it: between carpool duty, Zoom meetings, and that pile of laundry laughing at you from the corner, life could use a little more aloha. Enter this Pineapple Coconut Cake—a sun-soaked, no-passport-required getaway that’ll have you savoring tropical vibes in your own kitchen. Perfect for busy moms craving a moment of calm or professionals needing a sweet midweek reset, this cake is like a vacation slice on a plate.
Why This Cake is Your Ticket to a Tropical Paradise
Imagine biting into a fluffy, moist cake dripping with coconut icing, toasted pecans, and juicy pineapple. It’s the kind of dessert that turns a Tuesday into a tiki party. Bonus? It’s ridiculously easy to make. No fancy techniques, no fussy ingredients—just pure, blissful flavor. (And if your kids start hovering around the kitchen, consider it a parenting win.)
Ingredients You’ll Need
Grab these pantry staples and let’s get baking:
- 1 (20 oz.) can crushed pineapple (juices included—don’t drain!)
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup sugar + 1/2 cup brown sugar (for that caramelized depth)
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 (12 oz.) can evaporated milk
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups sugar (for the icing)
- 2 cups shredded coconut
- 1 cup toasted pecans (trust me, toasting is key)
- 1 tsp vanilla extract
- 1/4 tsp salt (for the icing)
Shortcut Alert: Use pre-toasted pecans if you’re crunched for time—your secret’s safe with me.
How to Make Your Tropical Masterpiece
Step 1: Bake the Cake
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, whisk eggs, sugars, oil, and the entire can of pineapple (juices included—this is where the magic happens!).
- Gently mix in flour, baking soda, and salt. Pro tip: A few lumps are fine! Overmixing = tough cake, and we’re all about tender vibes here.
- Pour the batter into the dish and bake 25–30 minutes. When a toothpick comes out clean, it’s done!
Step 2: Whip Up the Icing (aka Liquid Gold)
While the cake bakes, melt butter, evaporated milk, and sugar in a saucepan. Bring to a boil, then simmer for 10 minutes. Stir in coconut, pecans, vanilla, and salt. The result? A sticky, dreamy topping that’ll make you want to lick the spoon. (No judgment.)
Step 3: Assemble & Devour
As soon as the cake leaves the oven, pour the icing over it. Let it cool so the icing sets into a gooey, coconutty blanket. Slice, serve, and watch eyes light up.
Sarah’s Pro Tips for Paradise
- Toast Those Nuts: Toasting pecans amplifies their flavor. Just toss them in a dry skillet for 3–5 minutes until fragrant. (Burn them, though, and you’ll get smoky vibes instead of tropical—oops!)
- Make It Ahead: Bake the cake the night before and ice it fresh the next day. Perfect for potlucks or me time with coffee.
- Pineapple Hack: Fresh pineapple works too, but canned saves time and adds extra moisture.
Story Time: This cake became my summer BBQ MVP after my neighbor declared it “better than a cruise.” Now, it’s my go-to when I need to pretend I’m lounging on a beach instead of folding laundry.
FAQs (Because We’ve All Got Questions)
Q: Can I use fresh pineapple?
A: Absolutely! Just chop it finely and use 1 1/2 cups. But save the juice—it’s essential for keeping the cake moist.
Q: How do I store leftovers?
A: Cover tightly and refrigerate for up to 3 days. If it lasts that long. (Spoiler: It won’t.)
Q: Can I skip the nuts?
A: Sure! Add extra coconut or swap in macadamias for a buttery twist. For more nut-free ideas, check out
Ready for Your Sweet Escape?
Whether you’re hosting book club, surviving a chaotic week, or just treating yourself, this Pineapple Coconut Cake is your edible getaway.