Description
A nostalgic pineapple coconut cake soaked with buttery coconut pecan icing. Moist, rich, and perfect for holidays or potlucks — no mixer required!
Ingredients
Cake: 1 can crushed pineapple (with juice), 2 eggs, ¼ cup oil, 1 cup sugar, ½ cup brown sugar, 2 cups flour, 2 tsp baking soda, ½ tsp salt
Icing: 1 can evaporated milk, 1 cup butter, 1½ cups sugar, 2 cups shredded coconut, 1 cup chopped pecans, 1 tsp vanilla, ¼ tsp salt
Instructions
Preheat oven to 175°C. Mix pineapple, eggs, oil, and sugars. Add dry ingredients and mix. Bake 35–40 mins. In a saucepan, cook milk, butter, and sugar. Stir in coconut, pecans, vanilla, and salt. Pour icing over warm cake.
Notes
Do not drain pineapple. Toast nuts for added flavor. Can be made a day ahead and freezes well.
- Prep Time: 10
- Cook Time: 40
- Category: Cake
- Method: Baking
- Cuisine: American