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–+ servings
tropical fruit dessert delight

Pineapple Paradise Cake

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 9x13 inch baking pan
  • 1 Spatula
  • 1 Cooling rack

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 can 20 ounces crushed pineapple with juice
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • 1/2 cup sweetened shredded coconut

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Grease a 9x13 inch baking pan and set aside.
  • In a large mixing bowl, combine flour, sugar, baking soda, and salt.
  • Add crushed pineapple with juice, melted butter, eggs, and vanilla extract to the dry ingredients.
  • Mix well using a whisk until the batter is smooth.
  • Fold in chopped pecans and shredded coconut.
  • Pour the batter into the prepared baking pan.
  • Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and allow the cake to cool in the pan on a cooling rack for 1 hour.
  • Serve the cake at room temperature or chilled.

Notes

For best results, make sure to use crushed pineapple with juice, not syrup, as it adds moisture and flavor to the cake. You can toast the pecans and coconut beforehand to enhance their flavors. If you prefer a richer taste, consider adding a cream cheese frosting on top once the cake is completely cooled.
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