Description
Culinary magic unfolds with tropical pineapple-coconut dream delight, a luscious dessert celebrating sweet island flavors. Creamy coconut and tangy pineapple dance together, inviting you to savor each spoonful of paradise in this irresistible treat.
Ingredients
Scale
Cake Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 can (20 ounces / 567 grams) crushed pineapple (with juice)
- 2 large eggs (room temperature)
- 1/4 cup (60 milliliters) vegetable or canola oil
Icing Ingredients:
- 2 cups shredded coconut (sweetened or unsweetened)
- 1 cup (240 milliliters) unsalted butter (2 sticks)
- 1 1/2 cups granulated sugar
- 1 can (12 ounces / 340 grams) evaporated milk
- 1 cup chopped pecans (toasted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the oven at 350°F (175°C). Apply a light coating of grease and flour to a 9×13-inch baking vessel.
- In a spacious mixing bowl, amalgamate crushed pineapple with its natural juice, eggs, oil, and both sugar varieties. Whisk until thoroughly integrated.
- Create a separate bowl for dry components. Gently sift flour, baking soda, and salt together. Carefully fold dry ingredients into the moisture-rich mixture, ensuring minimal manipulation to maintain delicate texture.
- Transfer the velvety batter into the prepared baking dish. Slide into the preheated oven and bake for approximately 25-30 minutes. Validate doneness by inserting a slender wooden pick – it should emerge pristine and crumb-free.
- For the luxurious topping, combine evaporated milk, butter, and sugar in a medium saucepan. Ignite moderate heat, stirring consistently until the mixture reaches a gentle, rolling boil.
- Reduce temperature, allowing the liquid to simmer softly for 10 minutes. Stir periodically to prevent scorching.
- Remove from heat source. Incorporate shredded coconut, chopped pecans, vanilla extract, and a whisper of salt. Blend thoroughly.
- While the cake remains piping hot, cascade the warm, decadent topping across its surface. Distribute evenly with a gentle, deliberate motion.
- Allow the cake to cool completely within its baking dish. Slice and serve this tropical indulgence, inviting delightful moments of pure culinary bliss.
Notes
- Prevent overmixing by gently folding dry ingredients into wet ingredients to maintain a light, fluffy cake texture.
- Drain excess pineapple juice if you prefer a less moist cake, ensuring the perfect balance of moisture and density.
- Toast coconut and pecans briefly before adding to the icing for an enhanced nutty, caramelized flavor profile.
- use gluten-free flour for a celiac-friendly version or coconut sugar for a lower glycemic index alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Mocktails
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 12
- Calories: 423
- Sugar: 41 g
- Sodium: 220 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 48 mg