Every week, I get to share some of my favorite recipes with you. And, on occasion, you guys return the favor and send me one of your favorites. Now, regrettably, I’m so busy that I don’t always get to make them all, but every now and then one really catches my eye and I just have to make it. This Pineapple Cake with Coconut Crumb Topping is one of those recipes.
JoAnn sent this recipe telling me that she just knew I would love it because of my affection for sheet cakes. And I do love me a sheet cake!
And let me tell you, I don’t just love this cake because it’s a sheet cake. I love this cake because it’s amazingly delicious and delightfully different.
The cake has an amazing crumb (texture) and is studded with crushed pineapple. And while that’s incredible. It’s not the best part.
Nope. The best part is the crumb topping. Yowzers! This cake doesn’t have a frosting like most. It’s topped with a crunchy, golden, delicious topping of chopped pecans, brown sugar, and coconut. The coconut toasts up perfectly for an amazing flavor and texture. It’s really the star of this dish.
The topping combined with an amazing cake just makes this a show stopper. It’s perfect for your Easter table or plain ol’ Thursday supper. Regardless, you’re gonna love this one!
Recipe Card
Pineapple Cake with Coconut Crumb Topping
Ingredients
- 1 (20-ounce) can crushed pineapple in juice
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter (melted)
- 1 cup sugar
- 2 eggs (lightly beaten)
- 3/4 cup firmly packed light brown sugar
- 1 cup chopped pecans
- 1 cup sweetened coconut flakes
Instructions
- Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
- Drain the pineapple in a mesh sieve or colander over a bowl so you can save the juice.
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Add the melted butter, sugar, eggs, and reserved pineapple juice and mix well with a hand mixer (or in a stand mixer). Fold in the drained pineapple. Pour the batter into the prepared pan and spread evenly.
- In a small bowl, combine the brown sugar, pecans, and coconut flakes. Sprinkle evenly over the batter.
- Bake for 30 to 35 minutes or unit the cake stars pulling away from the edges and a toothpick inserted into the center comes out clean. Serve warm.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
camilla
Delicious! Since I didn’t fully read the directions before I started mixing, all ingredients went into the cake…no topping! HAHA! But it was still great!
Amy Wyborski
Can’t wait to try this. Quick question though. Do you think adding in some fresh blueberries to the cake batter would be ok or add too much moisture? Thinking of this for father day and my dad LOVES pineapple, blueberries and coconut together!!
I think that sounds perfect! I might toss the blueberries with a little flour in an effort to keep them from all sinking to the bottom of the cake. Enjoy!
SallyPreciado
Being it’s a pineapple cake, other than the topping here, what frosting would you recommend for this type cake.
I think a cream cheese frosting would be nice! 🙂
Nids
Hi..I want to make the same cake with fresh pineapple so please let me know how much to take and how much juice and how to prepare if for the cake.
Also I dint have sweetened coconut shavings so whats the alternative? Should we use fresh coconut or dehydrated coconut flakes for this purpose?
Candice
Is there not a specific measurement on the juice? It could be different for many reasons or will it not be that big of a difference to effect the results of the cake? I am just thinking different brands of pineapple could yield different amounts of juice or the same brand each time could be different and I am assuming you are using crushed pineapple in juice and not heavy syrup? I always buy in syrup because I am a sugar lover! Thank you.
No, there’s not an exact measurement. I tested 3 different brands and found them all to have almost the exact same amount of juice. That said, slight variations won’t greatly affect the outcome. Yep, it’s crushed pineapple in juice, just like the recipe mentions.
Stephanie
I plan to make this using a yellow cake mix. Do you think it would be wise to follow the directions on the box and replace water with the pineapple juice, butter in place of oil and the same amount of eggs? Honestly, I am just afraid of all homemade because I’ve never made it before.
You can try that, but I can’t guarantee the result. Let me know how it turns out! 🙂
Stephanie
The cake turned out great! The topping wasn’t as pretty as yours though, I will have to tweak that!
So glad it turned out well for you!!
Carrie
Is it just as good served cooled? Or do you warm left overs?
It’s fine at room temp, but I really prefer it warmed.
Vickie
Thanks for the recipe-looks yummy!
I have an off topic question. I find your website a tad difficult to read. The social media links appear to the left, pop ups from the bottom and this and than on the right. I have tried to shrink down the post but can’t seem to do that. This leaves literally an inch and a half at the bottom of the screen which allows me to read without obstruction. Is there another way you could place the social media links because they seem to be the worst hurdle. Thanks!
Let’s definitely get this fixed! What type of device are you viewing the site on? Mobile, desktop, or laptop?
Sadie
I have also had this problem but it’s better now with the social media links going across the page. Thanks for fixing!
I aim to please! 🙂
Rose
That looks simply amazing. Thank you for sharing.
Of course! Thank you!!