Pineapple Coconut Patriotic (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
2 cups plain flour
02 -
1 (20 oz) can crushed pineapple, juice included
03 -
¼ cup cooking oil (vegetable)
04 -
½ teaspoon salt
05 -
2 teaspoons soda for baking
06 -
1 cup sugar (white)
07 -
½ cup sugar (brown)
08 -
2 eggs, large
→ Icing Ingredients
09 -
1 cup pecans, chopped and toasted lightly
10 -
2 cups coconut, shredded
11 -
1 (12 oz) can evaporated milk
12 -
1 teaspoon vanilla
13 -
1½ cups sugar (white)
14 -
1 cup unsalted butter (2 sticks)
15 -
¼ teaspoon salt
# Instructions:
01 -
Switch on your oven and set it to 350°F (175°C). Grease a 9×13-inch pan lightly, then let it sit aside for later.
02 -
In a big bowl, toss in eggs, white sugar, brown sugar, oil, and the can of crushed pineapple (juice, too). Stir with a whisk until smooth and blended.
03 -
Slowly fold in the plain flour, soda for baking, and salt. Mix gently—don’t overdo it, or you’ll lose the fluffy texture.
04 -
Take the batter and pour it into the greased pan. Smooth the surface, pop it into the oven, and bake for 25–30 min. It's done when poking with a toothpick shows crumbs are no longer stuck.
05 -
While the cake bakes, grab a pot, toss in the butter, evaporated milk, and white sugar, and heat on high. Let it bubble, then turn it down to a simmer. Stir sometimes; you'll cook it for around 10 minutes.
06 -
Turn the pot off. Then add the coconut, toasted nuts, vanilla, and salt. Stir it up until everything's covered in the warm, sweet buttery sauce.
07 -
Pull the cake fresh from the oven, and while it's hot, pour the icing over the top. Use a spatula to nudge it into every corner until the whole surface is smothered with the coconut-nut glaze.
08 -
Allow time for the dessert to fully cool, so the topping seeps in and firms up. When ready, cut generous squares to serve. Enjoy at room temperature.
# Notes:
01 -
A moist pineapple dessert topped with a warm, rich icing full of coconut and pecans. The topping soaks into the cake perfectly!