Pineapple Coconut Cake – Well with a name like God Bless America cake you know this has to be good! With an iteration of this hailing from a Cajun cookbook, this is also known as Cajun cake, but really the name isn’t what’s important here – it’s how great this cake is! A moist, fruit-filled cake that’s topped with a nutty, caramel frosting that truly is the icing on the cake.
- 1 (20 oz.) can crushed pineapple, with juices
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 (12 oz.) can evaporated milk
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups sugar
- 2 cups shredded coconut
- 1 cup pecans, roughly chopped, toasted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
How To Make Pineapple Coconut Cake
- Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large bowl, whisk together eggs, sugar, brown sugar, oil and pineapple (with juices), then mix in flour, baking soda and salt.
- Once cake ingredients come together, transfer to prepared baking dish.
- Place baking dish in oven and bake for 25-30 minutes, or until toothpick inserted in center comes out clean.
- While cake bakes, combine evaporated milk, sugar and butter in a large saucepan over high heat and bring to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Remove mixture from heat, then stir in shredded coconut, pecans, vanilla extract and salt.
- Remove cake from oven and pour icing over the top, then spread into an even layer. Set aside and let set before slicing and serving.