This Pineapple Coconut Celebration Cake brings bright tropical flavors together in one irresistibly moist dessert. Bursting with sweet crushed pineapple, chewy coconut, and a rich, buttery topping, this Southern-inspired cake is a guaranteed crowd-pleaser. It’s simple to prepare, uses pantry staples, and bakes into a tender sheet cake that’s perfect for warm-weather gatherings, festive holidays, and potluck events. Whether served warm or chilled, this cake delivers comforting sweetness and a nostalgic homemade charm in every bite.

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Ingredients

For the Cake

1 (20 oz) can crushed pineapple, with juices
2 large eggs
1/4 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt

For the Icing

1 (12 oz) can evaporated milk
1 cup (2 sticks) unsalted butter
1 1/2 cups granulated sugar
2 cups shredded coconut
1 cup toasted pecans, chopped
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

1. Prepare the Cake

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, whisk together crushed pineapple with juice, eggs, oil, granulated sugar, and brown sugar until well combined.
Add flour, baking soda, and salt. Stir until the batter is smooth but avoid overmixing.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

2. Make the Icing

In a medium saucepan over medium heat, combine evaporated milk, butter, and sugar.
Cook until the butter melts and the mixture begins to simmer.
Stir in shredded coconut, toasted pecans, vanilla, and salt. Simmer for 5–7 minutes until slightly thickened.

3. Assemble the Cake

Pour the warm icing evenly over the hot cake.
Allow the cake to cool completely so the topping sets. Slice and enjoy warm or at room temperature.

Pro Tips

Use pineapple packed in juice, not syrup, for the perfect flavor and moisture balance.
Toast the pecans beforehand to enhance their nutty aroma.
Pour the icing while the cake is still hot to help it soak into the crumb.
Avoid overmixing to keep the cake tender and soft.
Let the cake cool before covering to keep condensation from softening the topping.

Why This Recipe Works

Naturally Moist: Crushed pineapple keeps the cake soft without requiring added milk or butter in the batter.
Simple Preparation: Stir, bake, and pour—no mixer needed.
Crowd-Friendly: Easy to slice and serve for events, barbecues, and celebrations.
Unique Topping: The buttery coconut-pecan icing adds texture and incredible flavor.
Make-Ahead Convenience: The cake becomes even more flavorful the next day.

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Substitutions & Variations

Nut-Free: Omit pecans or replace with sunflower seeds for crunch.
Extra Tropical: Add lime zest or diced dried mango.
Layered Cake: Bake in round pans and use icing as filling and topping.
Gluten-Free: Swap with a 1:1 gluten-free baking flour.
Lighter Version: Use unsweetened coconut and reduce sugar slightly.

Make-Ahead, Storage & Reheating Guide

Storing

Keep covered at room temperature for up to 2 days.
Refrigerate for up to 5 days.

Freezing

Cool completely.
Wrap slices or the whole cake tightly in plastic wrap and foil.
Freeze for up to 2 months.
Thaw in the refrigerator overnight.

Reheating

Microwave individual slices for 15–20 seconds to soften the topping and warm the cake.

Serving Ideas

Serve warm or chilled depending on preference.
Add whipped cream or vanilla ice cream for an extra treat.
Top with toasted coconut or fresh berries for a festive finish.
Great for summer parties, holiday picnics, and patriotic celebrations.

Nutrition (Per Serving Estimate)

These values are approximate and may vary based on ingredients used.

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Calories: ~420
Fat: 22g
Carbohydrates: 55g
Protein: 4g
Fiber: 3g
Sugar: 40g

Frequently Asked Questions

1. Can I use fresh pineapple?
Yes—just blend lightly and use all juices for the right texture.

2. Can I make it without coconut?
You can, but the flavor profile changes. Replace with extra nuts or oats.

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3. Can I swap pecans for another nut?
Absolutely—walnuts, almonds, or macadamia nuts are great options.

4. Is the cake very sweet?
It’s rich and sweet, but the pineapple adds natural acidity that balances the flavor.

5. Does it taste better the next day?
Yes! The topping settles beautifully as the flavors meld.

6. Can I use sweetened condensed milk?
No, it’s too thick—use evaporated milk for proper icing consistency.

7. What kind of coconut is best?
Shredded sweetened coconut gives the ideal texture.

8. Do I need to toast the pecans?
It’s optional but enhances both crunch and flavor.

9. Can I bake this as cupcakes?
Yes—bake for 18–22 minutes and monitor closely.

10. How can I make this festive for holidays?
Top with berries or colored sprinkles for a patriotic look.

This Pineapple Coconut Celebration Cake is a tropical twist on a classic dessert, delivering warmth, sweetness, and irresistible texture in every slice. Whether you’re hosting a holiday event, bringing dessert to a potluck, or craving a nostalgic Southern-style treat, this easy sheet cake is sure to impress. Simple to make and even better the next day, it’s the perfect dessert to share with family and friends.