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!
Pineapple Cake with Coconut Crumb Topping
- 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
- 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. 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.