Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 large eggs
- 1 can (20 ounces) crushed pineapple, undrained
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup chopped pecans
- ½ cup sweetened shredded coconut, optional
For the Warm Coconut Topping
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- ½ cup chopped pecans
Instructions
Preheat your oven to 350°F.
Grease a 9-by-13-inch baking pan with butter or nonstick cooking spray. Make sure the corners and sides are coated to prevent sticking.
A sturdy baking pan helps the cake cook evenly and makes serving easier. If you’re choosing kitchenware for regular home baking, a quality rectangular cake pan is one of the most useful pieces to have.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the flour, granulated sugar, baking soda, and salt. Whisk the dry ingredients together to distribute the baking soda evenly.
Add the eggs, vanilla extract, and the entire can of crushed pineapple, including its juice.
Stir until the ingredients are combined and no dry pockets of flour remain. The batter will be thick and slightly textured because of the pineapple.
Fold in the chopped pecans. If you enjoy extra coconut flavor, add the optional shredded coconut at this stage.
Avoid overmixing the batter. Stirring just until combined helps keep the finished cake tender.
Step 3: Bake the Cake
Pour the batter into the prepared baking pan and spread it evenly.
Place the pan on the center rack of the preheated oven and bake for approximately 35 to 45 minutes.
The cake is ready when the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins browning too quickly, loosely cover it with aluminum foil during the final portion of baking.
Remove the cake from the oven and leave it in the pan while you prepare the topping.
Step 4: Prepare the Coconut Pecan Topping
In a medium saucepan, combine the butter, granulated sugar, and evaporated milk.
Heat over medium-low heat, stirring frequently until the butter melts and the sugar dissolves. Allow the mixture to reach a gentle simmer, then cook for approximately 2 to 3 minutes.
Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
The topping should be warm, sweet, and pourable, with plenty of coconut and nuts throughout.
Step 5: Pour the Topping Over the Cake
While the cake is still warm, use a skewer or fork to make small holes across the surface.
Slowly spoon the warm coconut pecan topping over the cake, distributing it evenly so the sweet mixture can soak into the surface.
Allow the cake to rest for at least 20 to 30 minutes before slicing. This gives the topping time to settle and the flavors time to come together.
For the best texture, serve the cake slightly warm or at room temperature.
Notes
Keep the pineapple juice. The juice provides moisture and flavor, so drain only if you’re intentionally adapting the recipe.
Don’t overbake. The pineapple helps create a moist cake, but too much time in the oven can dry out the edges. Begin checking for doneness around 35 minutes.
Pour the topping over a warm cake. The warm surface helps the topping spread and settle into the cake.
Use fresh pecans when possible. Nuts can become rancid if stored too long. Fresh pecans deliver a sweeter, buttery flavor.
Allow time to rest. The cake may seem very moist immediately after adding the topping. Giving it time to settle makes it easier to slice.
Choose the right pan. A 9-by-13-inch metal or glass baking pan works well. Baking times can vary slightly depending on the pan material.
For reliable results, use accurate measuring cups, a sturdy mixing bowl, and a good-quality baking pan. These basic cooking tools make everyday baking more consistent.