<- Back To Recipes
Coconut Cake with Caramelized Pineapple and Pecans

2023-02-15 - Written by: Emma Taylor

Coconut Cake with Caramelized Pineapple and Pecans

A moist coconut cake filled with caramelized pineapple rings and crunchy pecans.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsweetened shredded coconut
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup pineapple juice (caramelized)
  • 1/4 cup chopped pecans
  • Confectioners' sugar, for dusting

Instructions

  1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a large bowl, whisk together coconut milk, eggs, pineapple juice, and melted butter.
  4. Add the dry ingredients to the wet ingredients and stir until just combined.
  5. Fold in the shredded coconut and chopped pecans.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Caramelized Pineapple

  • 1 cup pineapple rings
  • 2 tablespoons unsalted butter
  • 1 tablespoon brown sugar
  1. In a small saucepan, melt the butter over medium heat.
  2. Add the pineapple rings and cook for 5-7 minutes or until caramelized.
  3. Sprinkle with brown sugar and cook for an additional minute.

Assembly

  1. Once the cakes are completely cool, place one layer on a serving plate.
  2. Top with the caramelized pineapple rings and a sprinkle of confectioners' sugar.
  3. Place the second cake layer on top and dust with confectioners' sugar.
  4. Serve and enjoy!