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A slice of restaurant-style pineapple pecan cake with a glossy glaze and chopped nuts, ready to be served.

Restaurant-Style Pineapple Coconut Cake

Learn to make a delicious pineapple coconut cake at home that rivals restaurant desserts. This recipe guides you through creating a moist cake with a rich, nutty topping.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour about 8 1/2 oz.
  • 2 cups granulated sugar
  • 1 1/4 tsp. baking soda
  • 3/4 tsp. table salt
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 (20-oz.) can crushed pineapple in juice, undrained
For the Topping
  • 1/2 cup unsalted butter
  • 1/4 tsp. table salt
  • 1 cup granulated sugar
  • 2/3 cup evaporated milk
  • 1 cup chopped toasted pecans
  • 1 cup flaked sweetened coconut
  • 1 tsp. vanilla extract

Equipment

  • 13 x 9–inch metal baking pan
  • large bowl
  • Medium saucepan

Method
 

  1. Preheat your oven to 350°F. Line a 13 x 9–inch metal baking pan with parchment paper.
  2. To prepare the cake, whisk together the flour, sugar, baking soda, and salt in a large bowl.
  3. Make a well in the center of the dry ingredients and crack in the eggs. Whisk the eggs until lightly beaten.
  4. Add the vanilla extract and crushed pineapple. Stir until the ingredients are well blended.
  5. Pour the batter into the prepared baking pan.
  6. Bake at 350°F for about 33 to 36 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Immediately poke holes all over the cake using the handle of a wooden spoon.
  8. To prepare the topping, melt the butter in a medium saucepan over medium-high heat. Stir in the salt.
  9. Continue cooking, stirring occasionally, until the butter is nutty-fragrant and browned to the color of caramel, about 3 to 4 minutes.
  10. Stir in the sugar and evaporated milk. Bring the mixture to a boil.
  11. Reduce the heat to medium (or the temperature needed to maintain a vigorous boil). Cook for 3 to 5 minutes, until slightly thickened.
  12. Remove the saucepan from the heat. Stir in the chopped pecans, flaked coconut, and vanilla extract.
  13. Pour the hot topping evenly over the cake. Serve the cake warm, at room temperature, or chilled.

Notes

This cake is best enjoyed within a few days. Store any leftovers covered at room temperature or in the refrigerator.

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