Looking for a show-stopping dessert that captures the essence of summer and patriotic celebrations? This pineapple coconut patriotic cake combines the tropical flavors of pineapple and coconut with a rich, gooey pecan topping. It’s an easy-to-make sheet cake that serves a crowd, making it ideal for gatherings like the Fourth of July, Memorial Day, or any festive occasion.
Why You’ll Love This Pineapple Coconut Patriotic Cake
- Moist and Flavorful: Crushed pineapple adds natural sweetness and moisture, ensuring a tender crumb.
- Tropical Twist: The combination of coconut and pecans offers a delightful texture and flavor contrast.
- Easy Preparation: No need for complex techniques; simple mixing and baking yield impressive results.
- Perfect for Celebrations: Its vibrant flavors and presentation make it a hit at patriotic events and summer parties.
Ingredients
For the Cake
- 1 (20 oz) can crushed pineapple with juice
- 2 large eggs
- ¼ cup vegetable oil
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon saltSouthern Bite
For the Coconut-Pecan Topping
- 1 (12 oz) can evaporated milk
- 1 cup (2 sticks) unsalted butter
- 1½ cups granulated sugar
- 2 cups shredded coconut
- 1 cup pecans, roughly chopped and toasted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Preparing the Cake
- Preheat Oven: Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and crushed pineapple (including juice) until well combined.
- Add Dry Ingredients: Gradually stir in the flour, baking soda, and salt. Mix until just combined; avoid overmixing.
- Bake: Pour the batter into the prepared baking dish and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Preparing the Coconut-Pecan Topping
- Combine Ingredients: In a medium saucepan over medium-high heat, combine the evaporated milk, butter, and granulated sugar. Stir continuously until the butter melts and the mixture comes to a boil.
- Simmer: Reduce heat and let the mixture simmer for 10 minutes, stirring occasionally.
- Add Final Ingredients: Remove from heat and stir in the shredded coconut, toasted pecans, vanilla extract, and salt. Mix until well combined.
Assembling the Cake
- Top the Cake: Once the cake is out of the oven and still hot, pour the warm coconut-pecan topping evenly over the surface. Use a spatula to spread it to the edges.
- Cool: Allow the cake to cool completely at room temperature. This helps the topping set and flavors to meld.
Tips for Success
- Use Canned Pineapple: Canned crushed pineapple with juice provides consistent moisture and sweetness.
- Toast Pecans: Toasting the pecans enhances their flavor and adds a pleasant crunch.
- Avoid Overmixing: Mix the batter until ingredients are just combined to ensure a tender cake.
- Serving Suggestions: Serve with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Storage and Make-Ahead Tips
- Room Temperature: Store the cake covered at room temperature for up to 2 days.
- Refrigeration: For longer storage, refrigerate the cake for up to 5 days. Bring to room temperature before serving.
- Freezing: Freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator.
Variations
- Add Tropical Fruits: Incorporate chopped dried mango or papaya into the batter for extra tropical flair.
- Nut Substitutions: Replace pecans with macadamia nuts or walnuts for a different nutty profile.
- Rum-Infused Topping: Add a tablespoon of dark rum to the topping for a boozy twist.