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Coconut Cake with Caramelized Pineapple and Pecan Crumble

2023-02-20 - Written by: Emily J. Miller

Dessert Cake Coconut Pineapple

Coconut Cake with Caramelized Pineapple and Pecan Crumble

A moist coconut cake topped with caramelized pineapple, crunchy pecans, and a crumbly oat mixture.

The Coconut Cake with Caramelized Pineapple and Pecan Crumble Recipe

Servings

Makes one 8-inch round cake.

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the caramelized pineapple:

  • 1 ripe pineapple, sliced into 8 wedges
  • 1/4 cup brown sugar
  • 2 tablespoons unsalted butter
  • 1 tablespoon rum (optional)

For the pecan crumble:

  • 1 cup chopped pecans
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces

Instructions

Preheat your oven to 350°F (180°C).

Prepare the cake:

In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a large mixing bowl, combine the coconut, softened butter, eggs, and vanilla extract. Mix until well combined. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Pour the batter into a greased 8-inch round cake pan and smooth the top.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

While the cake is baking, prepare the caramelized pineapple:

In a medium skillet, combine the sliced pineapple, brown sugar, butter, and rum (if using). Cook over medium heat, stirring occasionally, until the pineapple is caramelized and golden brown. Remove from heat and set aside.

Prepare the pecan crumble:

In a small bowl, mix together the chopped pecans, granulated sugar, flour, and salt. Add the cold butter to the mixture and use your fingers or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Assemble the cake:

Once the cake is baked and cooled slightly, top it with the caramelized pineapple wedges. Sprinkle the pecan crumble over the pineapple.

Notes

  • This recipe is best served warm, so consider making it a day ahead of time to allow the flavors to meld together.
  • If you're feeling extra fancy, drizzle a bit of caramel sauce over the top of the cake before serving!