Pineapple Cake with Coconut Crumb Topping

Pin this Post on Pinterest Share on Facebook

Delightfully different, this pineapple sheet cake recipe is topped with a crunchy mixture of brown sugar, chopped pecans, and coconut!

Pin It!

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.

Delightfully different, this pineapple sheet cake recipe is topped with a crunchy mixture of brown sugar, chopped pecans, and coconut! 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.

Delightfully different, this pineapple sheet cake recipe is topped with a crunchy mixture of brown sugar, chopped pecans, and coconut! The cake has an amazing crumb (texture) and is studded with crushed pineapple.  And while that’s incredible.  It’s not the best part.

Delightfully different, this pineapple sheet cake recipe is topped with a crunchy mixture of brown sugar, chopped pecans, and coconut! 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!

Delightfully different, this pineapple sheet cake recipe is topped with a crunchy mixture of brown sugar, chopped pecans, and coconut!

Pin It!

 

Pineapple Cake with Coconut Crumb Topping
 
Prep time
Cook time
Total time
 
Author:
Serves: About 12
Ingredients
  • 1 (20-ounce) can crushed pineapple in juice
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup unsalted butter, melted
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • ¾ cup firmly packed light brown sugar
  • 1 cup chopped pecans
  • 1 cup sweetened coconut flakes
Instructions
  1. Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
  2. Drain the pineapple in a mesh sieve or colander over a bowl so you can save the juice.
  3. 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.
  4. In a small bowl, combine the brown sugar, pecans, and coconut flakes. Sprinkle evenly over the batter.
  5. 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.

 

 

Pin It!

Delightfully different, this pineapple sheet cake recipe is topped with a crunchy mixture of brown sugar, chopped pecans, and coconut!
Pin It!

Don't miss a single recipe! Subscribe to my email list.

Read Newer Post
«
Read Older Post
»

Comments

  1. That looks simply amazing. Thank you for sharing.

  2. 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!

  3. Is it just as good served cooled? Or do you warm left overs?

  4. Stephanie says:

    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.

  5. 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.

Leave a Comment

*