If you’re looking for a dessert that whisks you away to a tropical paradise with every bite, then this Pineapple Coconut Cake is going to be your new favorite! It’s got that perfect mix of sweet pineapple, rich coconut, and just the right touch of pecan crunch. This is one of those cakes that feels like a warm sunny day in dessert form simple to make, full of flavor, and seriously comforting. Plus, it’s one of those recipes where the cake and icing bake up into a wonderfully moist, irresistible treat. Let’s get baking!

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Why You’ll Love This Cake

Tropical Flavor Explosion: Pineapple and coconut give this cake a burst of tropical sweetness, while the pecans add that nutty crunch we all love.
Super Easy: No need to break out the mixer just mix, bake, and pour the icing on top. This cake comes together fast!
Moist and Irresistible: Thanks to the crushed pineapple and the coconut-pecan topping, this cake stays soft and moist, even after a day or two (if it lasts that long!).
Crowd Pleaser: Whether you’re taking this to a potluck, family gathering, or just making it for a cozy night at home, it’s always a hit.

Ingredients List

Here’s what you’ll need to bring this cake to life:

For the Cake:

1 can (20 oz) crushed pineapple (with juice) No need to drain, the juice is key to keeping the cake super moist!
2 eggs
¼ cup oil — Vegetable oil works best here.
1 cup sugar
½ cup brown sugar — For a little extra richness and depth.
2 cups flour — All-purpose flour keeps it simple.
2 tsp baking soda — Helps give the cake a good rise.
½ tsp salt — Enhances all the flavors.

For the Icing:

1 can (12 oz) evaporated milk — Makes the icing creamy without being too heavy.
1 cup butter — Adds richness to the icing.
1½ cups sugar — To sweeten things up!
2 cups shredded coconut — Go for the sweetened kind for maximum flavor.
1 cup chopped pecans — Adds the perfect crunch.
1 tsp vanilla — A little warmth and flavor depth.
¼ tsp salt — Balances the sweetness.

Step-by-Step Instructions

1. Preheat and Prep the Pan

First things first, preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish, or use cooking spray to make sure nothing sticks.

2. Mix the Cake Batter

In a large bowl, mix together the crushed pineapple (with juice), eggs, oil, sugar, and brown sugar until everything is smooth and well combined. No fancy equipment needed here just a whisk and a good stir!

Next, sift in the flour, baking soda, and salt. Stir until just combined. You don’t want to overmix or your cake might end up a little too dense.

3. Bake the Cake

Pour the batter into your greased dish and smooth out the top. Pop it in the oven for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

4. Make the Icing

While the cake is baking, let’s talk icing. In a medium saucepan, combine the evaporated milk, butter, and sugar. Bring the mixture to a gentle boil, stirring constantly so nothing sticks or burns. Once it’s bubbling, reduce the heat and let it simmer for about 10 minutes until it thickens up.

After the 10 minutes are up, stir in the coconut, pecans, vanilla, and salt. You’ll end up with a luscious, rich icing that’s just begging to be poured over your cake.

5. Icing the Cake

As soon as the cake comes out of the oven, grab that warm coconut-pecan icing and pour it all over the top. The cake will absorb some of the icing, making it even more moist and flavorful. Let it cool in the pan before slicing. If you can wait, that is!

A Little Personal Touch 🥥🍍

Whenever I make this Pineapple Coconut Cake, it always reminds me of summer gatherings with family. There’s something so nostalgic about the combo of sweet pineapple and coconut that makes it perfect for potlucks, family reunions, or just a cozy weekend at home. One time, I added a little rum extract to the icing for a subtle tropical twist, and it was a hit!

Variations and Serving Suggestions

Add a Tropical Twist: For a little extra flavor, try adding a teaspoon of rum extract or coconut extract to the icing. It’ll make the cake feel even more island-inspired!
Go Nut-Free: If you’re not into pecans or have allergies, you can skip the nuts and still have an incredible cake. You could even replace them with chopped almonds or leave them out altogether.
Serve it Chilled: This cake is delicious warm, but it’s also amazing after a few hours in the fridge. The icing firms up a bit, and the flavors become even more intense. I highly recommend trying it cold!