Quick and Easy Pineapple Coconut Cake

May 13, 2015

Do you ever need to make a dessert but don’t have a lot of time? I found this recipe for pineapple-coconut cake that is the most simple cake I have ever made, and it is absolutely delicious. It is topped with a simple glaze, you won’t even need to pull out your mixer!

Cake Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/4 cup packed brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 can (20 ounces) crushed pineapple, undrained
• 1 cup chopped walnuts

Cake Directions

1. In large mixing bowl combine flour, sugar, brown sugar, baking soda and salt.
2. Stir in pineapple (including juice) and walnuts.
3. Pour into greased 13 inch X 9 inch baking pan.
4. Bake at 350 degrees for 35 minutes or until toothpick comes out clean.
5. Place on cooling rack for about 5 minutes.

Glaze Ingredients

• 2/3 cup sugar
• 1/2 cup butter
• 1/4 cup milk
• 1/2 cup flaked coconut

Glaze Directions

1. In small sauce pan combine sugar, butter and milk.
2. On medium heat, stirring constantly, bring ingredients to boil.
3. Continue boiling for 2 minutes.
4. Pour glaze over warm cake.
5. Sprinkle flaked coconut over cake.
6. Can be served warm or cooled.

Tips & Ideas:

I’ve made this cake in the traditional 13 X 9 pan and a couple of other variations:

• Make the recipe as a double layer cake using two 9 inch round pans. You can add crushed or sliced pineapple slices and sprinkle extra coconut and glaze between the cake layers. It is a fresh, light and sweet dessert sure to please!
• Make a batch of cupcakes. Cook as directed but bake for about 15 minute. You can try another variation where you fill the cupcake liners about half full, add a small spoonful of crushed pineapple (plus a little sprinkle of coconut if you like) to the batter and bake as directed. Pour glaze over the warm cupcakes.

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