Pineapple Cake with Cooked Coconut-Nut Frosting
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts An incredibly moist and simple pineapple cake topped with a rich, warm, cooked coconut and nut frosting poured right over the hot cake.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 35 mins | None | 1 9x13 cake |
🔪 Key Equipment
- 9x13 inch baking pan
- Large bowl
- Medium saucepan
- Whisk
- Spatula
- Toothpick
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cups | Flour | All-purpose |
| 1 1/3 Cups | Sugar | Granulated |
| 2 tsp | Baking Soda | None |
| 2 | Eggs | Large, standard addition for structure |
| 1 (20 oz) can | Crushed Pineapple | Undrained |
For the Topping
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Stick (1/2 cup) | Margarine | Or butter |
| 3/4 Cup | Sugar | Granulated |
| 3/4 Cup | Milk | Canned or regular |
| 1 tsp | Vanilla | Extract |
| 1 Cup | Coconut | Shredded |
| 1 Cup | Nuts | Chopped |
Instructions
Step 1: Bake the Cake
- Preheat your oven to 350°F. Grease a 9x13 inch baking pan.
- In a large bowl, whisk together the 2 cups flour, 1 1/3 cups sugar, and 2 tsp baking soda.
- Add the 2 eggs and the 1 (20 oz) can crushed pineapple to the dry ingredients. Stir with a spatula until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 2: Prepare the Topping and Finish
- About 10 minutes before the cake is done, begin making the topping.
- In a medium saucepan, combine the 1 stick (1/2 cup) margarine, 3/4 cup sugar, and 3/4 cup milk. Cook over medium heat, stirring, until the mixture comes to a simmer and thickens slightly.
- Remove from the heat and stir in the 1 tsp vanilla, 1 cup coconut, and 1 cup nuts.
- As soon as the cake comes out of the oven, pour the hot topping over the hot cake.
- Let the cake cool completely in the pan before serving.
💡 Make-Ahead & Storage: Store the cooled cake covered at room temperature or in the refrigerator for up to 3 days.
Original Recipe Scan
