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Close-up of restaurant-style pecan cake slices with caramel glaze and pecans, served with coffee.

Restaurant-Style Pineapple Coconut Cake

Learn how to make a delicious pineapple coconut cake at home that rivals your favorite restaurant desserts. This recipe is perfect for home bakers looking to impress with a flavorful and visually appealing cake.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling 5 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour about 8 1/2 oz.
  • 2 cups granulated sugar
  • 1 1/4 tsp. baking soda
  • 3/4 tsp. table salt
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 (20-oz.) can crushed pineapple in juice, undrained
For the Topping
  • 1/2 cup unsalted butter
  • 1/4 tsp. table salt
  • 1 cup granulated sugar
  • 2/3 cup evaporated milk
  • 1 cup chopped toasted pecans
  • 1 cup flaked sweetened coconut
  • 1 tsp. vanilla extract

Equipment

  • 13 x 9–inch metal baking pan
  • Parchment paper
  • Large bowl
  • Medium saucepan
  • Wooden spoon

Method
 

  1. Preheat your oven to 350°F. Line a 13 x 9–inch metal baking pan with parchment paper.
  2. To prepare the cake, whisk together the flour, sugar, baking soda, and salt in a large bowl.
  3. Make a well in the center of the dry ingredients and crack in the eggs. Whisk the eggs until lightly beaten.
  4. Add the vanilla extract and crushed pineapple. Stir until well blended.
  5. Pour the batter into the prepared pan.
  6. Bake at 350°F until a wooden pick inserted in the center comes out clean, about 33 to 36 minutes.
  7. Immediately poke holes all over the cake with the handle of a wooden spoon.
  8. To prepare the topping, melt the butter in a medium saucepan over medium-high heat. Stir in the salt. Continue cooking, stirring occasionally, until the butter is nutty-fragrant and browned to the color of caramel, about 3 to 4 minutes.
  9. Stir in the sugar and evaporated milk. Bring the mixture to a boil. Reduce the heat to medium (or the temperature needed to keep the mixture at a vigorous boil) and cook until slightly thickened, about 3 to 5 minutes.
  10. Remove the pan from the heat and stir in the chopped pecans, flaked coconut, and vanilla extract.
  11. Pour the hot topping evenly over the cake. Serve the cake warm, at room temperature, or chilled.

Notes

This cake is best enjoyed within a few days. Store any leftovers covered at room temperature or in the refrigerator.

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