Hawaiian Pineapple Cake.

 

🌺 Hawaiian Pineapple Coconut Cake

This beloved cake captures the essence of a tropical paradise in every bite. A supremely moist and fruity pineapple cake is topped with a rich, creamy coconut-pecan glaze that soaks in while warm, creating an unforgettable dessert. One taste will transport you straight to the sunny shores of Hawaii.

Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 30 minutes
Servings: 12

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🧾 Ingredients

For the Cake:

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 2 teaspoons baking soda

• 2 large eggs

• 1 can (20 oz) crushed pineapple, undrained

• ¼ cup canola oil

• ¼ teaspoon salt

• 1 teaspoon vanilla extract

For the Coconut-Pecan Topping:

• 1 cup evaporated milk

• 1 ½ cups granulated sugar

• ¾ cup (1 ½ sticks) unsalted butter or margarine

• 1 teaspoon vanilla extract

• 1 cup chopped pecans

• 1 cup shredded sweetened coconut

👩‍🍳 Instructions

1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the flour, sugar, baking soda, eggs, crushed pineapple with its juice, canola oil, salt, and vanilla extract. Using an electric mixer, beat on medium speed for about 3 minutes, until the batter is smooth and well-blended.

2. Bake the Cake:
Pour the batter into an ungreased 9x13-inch baking dish. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

3. Make the Topping:
While the cake is baking, prepare the topping. In a medium saucepan over medium heat, combine the evaporated milk, sugar, and butter. Cook, stirring constantly, until the mixture comes to a gentle boil.

4. Finish the Topping:
Once boiling, stir in the vanilla, chopped pecans, and shredded coconut. Let the mixture simmer for 2-3 minutes, stirring frequently, until it thickens slightly.

5. Assemble the Cake:
As soon as the cake comes out of the oven, immediately pour the hot topping evenly over the entire surface. Use a spatula to spread it gently to the edges, allowing the delicious glaze to soak into the warm cake.

6. Cool and Serve:
Let the cake cool for at least 30 minutes before slicing. This allows the topping to set. For the ultimate experience, serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.

💡 Baker's Notes

• Why an Ungreased Pan? The cake batter needs to cling to the sides of the pan as it rises. Greasing the pan can cause the heavy, moist cake to fall slightly in the center.

• Topping Consistency: The topping will be thin when you pour it on, but it will thicken beautifully as the cake cools.

• Make Ahead: This cake tastes even better the next day! Store it covered at room temperature. The flavors meld together, making it even more moist and flavorful.