Introduction

This easy pineapple sheet cake recipe delivers an incredibly moist and flavorful dessert perfect for any gathering. With tropical pineapple, coconut, and crunchy pecans, it’s a simple yet impressive treat that comes together quickly. For more coconut-infused desserts, try this Coconut Cream Pie Recipe or these No Bake Banana Cream Pies Recipe.

Ingredients

This Pineapple Coconut Pecan Cake delivers tropical sweetness with moist pineapple cake layers, creamy coconut frosting, and crunchy toasted pecans for the perfect texture contrast.

• 2 cups sugar
• 2 cups all-purpose flour
• 1/2 cup vegetable oil
• 2 eggs
• 1 (20-ounce) can crushed pineapple with juice
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup sugar
• 1/2 cup butter, cut into chunks
• 2/3 cup evaporated milk
• pinch of salt
• 3/4 cup sweetened shredded coconut
• 1/2 cup toasted pecans, chopped

Timing

Prep Time	20 minutes
Cook Time	45 minutes
Total Time	1 hour 5 minutes

Context: This Pineapple Coconut Pecan Cake recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.

Measure out all your ingredients: flour, sugar, baking soda, eggs, crushed pineapple (undrained), shredded coconut, and chopped pecans. Having everything ready ensures a smooth mixing process.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together 2 cups of all-purpose flour, 1 ½ cups of granulated sugar, and 1 teaspoon of baking soda.

This step evenly distributes the leavening agent, which is crucial for a uniform rise in your Pineapple Coconut Pecan Cake.

Step 3 — Mix Wet Ingredients

In a separate large bowl, beat 2 large eggs. Add one 20-ounce can of crushed pineapple with its juice, 1 teaspoon of vanilla extract, and stir to combine.

The pineapple juice provides natural sweetness and moisture, reducing the need for excess oil or butter.

Step 4 — Combine Wet and Dry Mixtures

Gradually add the dry flour mixture to the wet pineapple mixture, stirring by hand just until no flour streaks remain. Do not overmix.

Overmixing can develop gluten and lead to a tough cake texture. A few small lumps are perfectly fine.

Step 5 — Fold in Coconut and Pecans

Gently fold in 1 cup of shredded sweetened coconut and 1 cup of chopped pecans until they are evenly distributed throughout the batter.

Reserve a small handful of each for sprinkling on top before baking, if desired, for a more decorative finish.

Step 6 — Transfer to Pan and Bake

Pour the finished Pineapple Coconut Pecan Cake batter into your prepared pan and spread it into an even layer.

Bake on the center rack for 35–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7 — Cool the Cake

Remove the cake from the oven and place the pan on a wire cooling rack. Let it cool in the pan for at least 15–20 minutes.

This allows the structure to set, making it easier to slice. For best texture, let it cool completely before serving.

Step 8 — Serve and Store

Once cooled, slice your Pineapple Coconut Pecan Cake into squares. It’s delicious on its own or with a dollop of whipped cream.

Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Nutritional Information

Calories	385
Protein	5g
Carbohydrates	52g
Fat	19g
Fiber	2g
Sodium	210mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for oil — Adds protein while keeping moisture, with a subtle tang complementing pineapple.
• Almond flour for all-purpose flour — Creates a gluten-free, lower-carb base with nutty flavor that enhances pecans.
• Coconut sugar for white sugar — Offers a lower glycemic index and caramel notes that pair well with coconut.
• Unsweetened applesauce for butter — Reduces fat and calories while maintaining a soft, moist crumb in your Pineapple Coconut Pecan Cake.
• Coconut milk for dairy milk — Keeps the recipe dairy-free and intensifies the tropical coconut essence.
• Egg whites for whole eggs — Lowers cholesterol and fat without sacrificing the cake’s structure.
• Reduced-sodium baking powder — Cuts sodium while still providing the necessary lift for a fluffy texture.
• Stevia blend for half the sugar — Lowers carbs and calories, allowing the natural sweetness of pineapple to shine.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream for a classic tropical dessert experience.
• Serve alongside a cup of dark roast coffee or chai tea to complement the rich pecan and coconut flavors.
• Perfect for summer barbecues, potlucks, or as a festive holiday dessert centerpiece.
• Garnish with toasted coconut flakes and fresh pineapple chunks for an elegant presentation.
• Offer with a dollop of whipped cream or coconut cream for added lightness.
• Slice into thin layers and serve as part of a dessert platter with fresh fruit.

This Pineapple Coconut Pecan Cake shines when served at room temperature, allowing the tropical aromas and moist texture to fully develop.

Common Mistakes to Avoid

• Mistake: Using canned pineapple with excess liquid. Fix: Thoroughly drain crushed pineapple to prevent a soggy Pineapple Coconut Pecan Cake.
• Mistake: Overmixing the batter after adding flour. Fix: Mix just until combined to maintain a tender, not tough, crumb.
• Mistake: Substituting sweetened shredded coconut for unsweetened. Fix: Use unsweetened coconut to control sweetness and avoid an overly sweet cake.
• Mistake: Adding raw pecans directly to the batter. Fix: Toast pecans first to enhance their nutty flavor and improve texture.
• Mistake: Not properly preparing the baking pan. Fix: Generously grease and flour the pan, or use parchment paper, for clean release.
• Mistake: Opening the oven door too early during baking. Fix: Avoid opening the door for the first 30 minutes to prevent the cake from falling.
• Mistake: Underbaking the center due to a dense batter. Fix: Use a toothpick or cake tester to ensure the center is fully cooked before removing.
• Mistake: Skipping the cooling step before glazing or frosting. Fix: Let the Pineapple Coconut Pecan Cake cool completely to set its structure and prevent a runny glaze.
• Mistake: Storing the cake while still warm. Fix: Cool completely before storing to avoid condensation and sogginess.
• Mistake: Using baking powder or soda that has lost its potency. Fix: Check expiration dates to ensure proper leavening for a well-risen cake.

Storing Tips

• Fridge: Store your Pineapple Coconut Pecan Cake in an airtight container in the refrigerator for up to 5 days.
• Freezer: Wrap the cake tightly in plastic wrap and then in foil before placing it in a freezer-safe container; it will keep for up to 3 months.
• Reheat: For a warm slice, reheat in the microwave for 15-20 seconds or in a 300°F oven until it reaches an internal temperature of at least 165°F for food safety.

Always allow the Pineapple Coconut Pecan Cake to cool completely before storing to prevent condensation and sogginess.

Conclusion

This Pineapple Coconut Pecan Cake is a wonderfully moist and tropical dessert perfect for any gathering. If you love pineapple flavors, you might also enjoy our Pineapple Cream Cheese Pound Cake Recipe or Pina Colada Fluff Recipe. We hope you love this cake—please leave a comment with your results and subscribe for more delicious recipes!

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FAQs

Can I use canned pineapple for the Pineapple Coconut Pecan Cake?

Yes, canned crushed pineapple works perfectly. Just be sure to drain it well so the extra liquid doesn’t make the batter too wet.

How should I store this Pineapple Coconut Pecan Cake?

Store the cake in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate it for up to 5 days.

Can I make this cake without pecans?

Yes, you can omit the pecans or substitute them with walnuts. The Pineapple Coconut Pecan Cake will still be delicious with its tropical flavors.