This Pineapple Coconut Cake is a tropical-inspired delight that combines the moist texture of crushed pineapple with a rich, buttery coconut-pecan icing. Simple to make and incredibly flavorful, this sheet cake is perfect for potlucks, holidays, or anytime you want to impress with minimal effort. It’s moist, sweet, and guaranteed to disappear fast!
Ingredients
For the Cake:
- 1 can (20 oz) crushed pineapple (with juice)
- 2 large eggs
- 1/4 cup oil (vegetable or canola)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
For the Icing:
- 1 can (12 oz) evaporated milk
- 1 cup butter
- 1 1/2 cups granulated sugar
- 2 cups shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
