Pineapple Cake with Crunch Coconut Topping
Indulge in the tropical delight of Pineapple Cake with Crunch Coconut Topping, a moist and flavorful dessert that’s as easy to make as it is irresistible. This vibrant cake is infused with the natural sweetness of crushed pineapple, making every bite a soft, fruity escape. Topped with a golden brown layer of toasted shredded coconut mixed with buttery caramelized brown sugar, this dessert offers a perfect balance of sweetness and crunch. With just 15 minutes of prep time, this one-pan wonder is ideal for casual gatherings, potlucks, or weeknight treats. Plus, the effortless broiled topping adds a touch of decadence without extra hassle. Whether enjoyed as a warm slice fresh from the oven or cooled alongside a dollop of whipped cream, this pineapple coconut cake is a tropical dream come true.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking soda
- 0.5 teaspoons salt
- 20 ounces crushed pineapple (with juice)
- 1 teaspoons vanilla extract
- 1 unit large egg
- 0.5 cups unsalted butter
- 0.75 cups light brown sugar
- 1 cups shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt.
Add the crushed pineapple (including the juice), vanilla extract, and egg to the dry ingredients. Mix until just combined and no dry spots remain.
Pour the batter into the prepared baking dish and spread it evenly.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the coconut topping. In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring until smooth.
Remove the saucepan from the heat and stir in the shredded coconut until well-coated in the butter-sugar mixture.
Once the cake is done baking, remove it from the oven and immediately spread the coconut topping evenly over the hot cake.
Set the oven to broil and return the cake to the oven. Broil for 1–2 minutes, or until the coconut is golden and toasted. Keep a close eye to avoid burning.
Allow the cake to cool for at least 15 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 3853 mg | 168% | |
| Total Carbohydrate | 727.6 g | 265% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 517.7 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 258 mg | 20% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1527 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
