Pineapple Cake with Crunch Coconut Topping

Indulge in the tropical delight of Pineapple Cake with Crunch Coconut Topping, a moist and flavorful dessert that’s as easy to make as it is irresistible. This vibrant cake is infused with the natural sweetness of crushed pineapple, making every bite a soft, fruity escape. Topped with a golden brown layer of toasted shredded coconut mixed with buttery caramelized brown sugar, this dessert offers a perfect balance of sweetness and crunch. With just 15 minutes of prep time, this one-pan wonder is ideal for casual gatherings, potlucks, or weeknight treats. Plus, the effortless broiled topping adds a touch of decadence without extra hassle. Whether enjoyed as a warm slice fresh from the oven or cooled alongside a dollop of whipped cream, this pineapple coconut cake is a tropical dream come true.

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 1.5 cups granulated sugar
• 2 teaspoons baking soda
• 0.5 teaspoons salt
• 20 ounces crushed pineapple (with juice)
• 1 teaspoons vanilla extract
• 1 unit large egg
• 0.5 cups unsalted butter
• 0.75 cups light brown sugar
• 1 cups shredded coconut

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt.

Step 3

Add the crushed pineapple (including the juice), vanilla extract, and egg to the dry ingredients. Mix until just combined and no dry spots remain.

Step 4

Pour the batter into the prepared baking dish and spread it evenly.

Step 5

Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

While the cake is baking, prepare the coconut topping. In a medium saucepan over medium heat, melt the butter and brown sugar together, stirring until smooth.

Step 7

Remove the saucepan from the heat and stir in the shredded coconut until well-coated in the butter-sugar mixture.

Step 8

Once the cake is done baking, remove it from the oven and immediately spread the coconut topping evenly over the hot cake.

Step 9

Set the oven to broil and return the cake to the oven. Broil for 1–2 minutes, or until the coconut is golden and toasted. Keep a close eye to avoid burning.

Step 10

Allow the cake to cool for at least 15 minutes before slicing and serving. Enjoy!

Nutrition Facts

Serving size	(1459.4g)

Amount per serving	% Daily Value*
Calories	3869.8

Total Fat 107.6g	0%
Saturated Fat 75.7g	0%
Polyunsaturated Fat g
Cholesterol 310mg	0%
Sodium 3853.0mg	0%
Total Carbohydrate 727.6g	0%
Dietary Fiber 26.1g	0%
Total Sugars 517.7g
Protein 39.3g	0%

Vitamin D 41IU	0%
Calcium 257.5mg	0%
Iron 16.4mg	0%
Potassium 1526.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.0%

Protein: 3.9%

Carbs: 72.1%