Toasted Coconut Pineapple Cake

Toasted Coconut Pineapple Cake

Introduction:

This Toasted Coconut Pineapple Cake is the tropical dessert dreams are made of. Moist, rich, and bursting with sunny pineapple flavor, it’s topped with a creamy custard-like topping and finished with golden toasted coconut flakes that add texture and a nutty, caramelized crunch. This old-fashioned sheet cake is a crowd-pleaser that brings a little vacation warmth to any table—perfect for holidays, potlucks, or Sunday suppers. It’s incredibly easy to make with pantry ingredients and is sure to become a beloved favorite.

Ingredients:

For the cake:

• 2 cups all-purpose flour

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• 2 cups granulated sugar

• 2 large eggs

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 can (20 oz) crushed pineapple in juice (do not drain)

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• 1 teaspoon vanilla extract

For the topping:

• 1/2 cup unsalted butter

• 3/4 cup evaporated milk or whole milk

• 1 cup granulated sugar

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• 1 teaspoon vanilla extract

• 1 1/2 cups sweetened shredded coconut (lightly toasted)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.

2. Make the Cake Batter:
   In a large mixing bowl, combine flour, sugar, baking soda, and salt. Add in the eggs, vanilla, and crushed pineapple with juice. Stir until just combined—do not overmix. The batter will be thick and moist.

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3. Bake the Cake:
   Pour the batter into the prepared pan and spread evenly. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool slightly while you prepare the topping.

4. Prepare the Topping:
   In a saucepan over medium heat, melt the butter. Stir in the evaporated milk and sugar. Bring to a gentle boil and cook for 3–4 minutes, stirring constantly until the sugar dissolves completely. Remove from heat and stir in vanilla.

5. Assemble the Cake:
   Using a fork or toothpick, poke holes all over the warm cake to help it absorb the topping. Slowly pour the warm topping over the cake, spreading evenly.

6. Add the Toasted Coconut:
   Sprinkle the toasted coconut generously over the top while the cake is still warm. Lightly press it into the surface with a spatula.

7. Cool and Serve:
   Allow the cake to cool completely before serving. You can serve it at room temperature or chilled from the fridge. It’s delicious either way!

Conclusion:

This Toasted Coconut Pineapple Cake is a celebration of texture and tropical flavor. Every bite is a balance of tender cake, sweet pineapple, rich buttery topping, and crunchy coconut. It’s simple enough for everyday baking and special enough for any festive occasion. Whether you’re making it for a family gathering or treating yourself on a quiet afternoon, this dessert delivers sunshine and comfort in every slice. Don’t be surprised if everyone comes back for seconds!

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