Description
A moist, pantry-friendly cake topped with a sticky coconut pecan mixture that bakes right into the cake for a deliciously easy dessert.
Ingredients
Scale
- 2 large eggs, room temperature
- 1 cup granulated sugar
- 1 can (20 ounces) crushed pineapple, not drained
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt, optional
- 1/2 cup unsalted butter, melted
- 2/3 cup granulated sugar
- 1/2 cup milk or evaporated milk
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1/2 to 3/4 cup chopped pecans or walnuts
- Pinch of salt, optional
Instructions
- Preheat the oven to 350°F and grease a 9×13 metal or glass baking pan.
- In a large bowl, whisk eggs with sugar until glossy and thick.
- Stir in the crushed pineapple with all the juice.
- Add flour, baking soda, and salt, mixing gently until combined.
- Pour the batter into the greased pan and smooth it out.
- In another bowl, combine melted butter, sugar, milk, shredded coconut, chopped pecans, and vanilla for the topping.
- Drop spoonfuls of the topping mixture on the batter and spread lightly.
- Bake for 30 to 35 minutes until the top is golden and the edges look set.
- Allow to cool for 20 minutes before serving.
Notes
This cake is best when allowed to sit for a day as the flavors develop. It can be stored at room temperature for 1 day or in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg