This recipe for pineapple coconut cake comes from my University of Cambridge friend. She said this is probably a recipe from the US. For me, it is a like a cross between pineapple upside down cake and German chocolate cake. Although it looks like quite a few ingredients, they are all easy to find. In addition, the sauce is prepared while the cake is baking so the total preparation time is less than an hour. However, the best taste is straight out of the refrigerator, so try to be patient for the next day. It’s quite sweet, so a little piece is usually enough to satisfy a sweet tooth.
Ingredients
Cake
2 cups all purpose flour
1 1/2 cups sugar
2 tsp baking soda
2 eggs
435g tin crushed pineapple (with juice)
Topping
125g butter
1 tin (410 g) evaporated milk
3/4 cup sugar
1 tsp vanilla
1 cup pecans, chopped
1 cup shredded coconut
Instructions
Preheat oven to 175C (350F)
First, combine flour, sgar and baking soda in a large mixing bowl. Next, add in the pineapple and eggs. Blend well with a mixing spoon. Pour into a 9x 13 inch baking pan. Bake for 30 – 40 minutes. While the cake is baking, make the topping.
In a small saucepan, combine butter, sugar, and evaporated milk. Then bring the mixture to a boil. Let boil for 2 minutes. Remove from heat. Next, mix in vanilla, pecans and coconut. Remove cake from oven and prick top several times with the point of sharp knife. Finally, pour the topping over the still warm cake. It tastes best if refrigerated overnight and served the next day.
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