Pineapple Coconut Celebration Cake
A rich pineapple coconut sheet cake with buttery icing, moist texture, and classic Southern flavor. Easy, festive, and perfect for gatherings.
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 tsp baking soda
- 1/2 tsp salt
For the Icing
- 1 (12 oz) can evaporated milk
- 1 cup (2 sticks) unsalted butter
- 1/2 cups granulated sugar
- 2 cups shredded coconut
- 1 cup toasted pecans, chopped
- 1 tsp vanilla extract
- 1/4 tsp 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.
Notes
- Add 1/2 teaspoon cinnamon or a splash of rum extract for extra depth.
- Toasting the pecans enhances their aroma and flavor.
- Best enjoyed within 48 hours for maximum freshness.