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Pineapple Coconut Pecan Cake

This Pineapple Coconut Pecan Cake is a tropical delight bursting with juicy pineapple, shredded coconut, and crunchy pecans in every moist bite.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 8 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup chopped pecans
  • 1/2 cup unsalted butter softened
  • 1 cup crushed pineapple drained
  • 1/2 cup milk
  • 3 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, shredded coconut, and chopped pecans.
  • In a large bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
  • Alternately add the dry ingredient mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined.
  • Gently fold in the drained crushed pineapple.
  • Pour the batter into your prepared pan and spread evenly. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Equipment

  • 9x13 inch Baking Pan
  • Electric Mixer
  • Mixing bowls
  • Wire Rack

Notes

  • Make sure your butter is softened, not melted, for the best cake texture.
  • Drain the crushed pineapple thoroughly to avoid excess moisture that could make the cake soggy.
  • Toast pecans and coconut before adding for extra flavor and crunch.
  • Test the cake for doneness at 40 minutes to avoid overbaking as oven temperatures vary.
  • For a dairy-free version, substitute butter and milk with plant-based alternatives.