Glazed Pineapple-Coconut Cake
A Taste of the Tropics
Glazed pineapple-coconut cake is a favorite recipe we've relied on in our family for years. We make this cake anytime we need a quick cake and don't want to have to make any frosting. This cake acts like a square but looks like a cake, but whatever you choose to call it, it whips up quickly and tastes delicious.
This cake is lovely and moist and has intriguing flavor notes, interspersed as it is with pineapple and coconut. Icing it is a snap because you simply pour hot glaze over the warm cake as soon as you remove it from the oven—no need to wait until your cake cools before you can frost it!
Pineapple-coconut cake tastes like it came right out of the tropics, and it's a great dessert to take to potlucks or for when you are entertaining at home. The glaze icing takes it to an entirely different level and truly makes this delicious dessert stand out.
Like Moist Cakes?
This cake's a winner with crushed pineapple.
- 1 cup sugar
- 2 eggs
- 1 small (398 g) can crushed pineapple
- 1 1/2 cups / 200 g sweetened shredded coconut
- 2 1/4 cups flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 teaspoon vanilla
- Glaze (see recipe below)
- Mix sugar, eggs, and pineapple with a wooden spoon.
- Add flour salt, baking soda, and vanilla. Blend well.
- Add the shredded coconut to the batter.
- Pour the batter into a 9 x 12 cake pan that has been greased and floured.
- Bake at 325 for 20–30 minutes, then reduce the heat and check with a toothpick to see if it's done.
- Remove pan and set on a hot pad or stove element, prior to icing with glaze. Recommended: Make the glaze about 5 minutes before removing the cake from the oven.
Place a cookie sheet on the rack below the rack your pan is on, which saves your cake bottom from over-browning.
Visual InstructionsClick thumbnail to view full-size
Stir glaze continuously to prevent it from sticking to the bottom of the pot and burning.
Pour this glaze onto the warm cake:
- 1/2 cup white sugar
- 1/2 cup butter
- 1/4 cup milk (thickened milk helps glaze to have the right consistency)
- 1 teaspoon vanilla
- Combine the sugar, butter, and milk in a pot. Bring the glaze to a gentle boil, stirring for 2-5 minutes.
- Reduce heat but maintain the temperature so that the glaze boils and thickens.
- Remove the pot from heat and stir in the vanilla.
Pour the glaze over the cake and set the pan in the fridge to cool.
Making Glaze IcingClick thumbnail to view full-size
A Word About Glaze Icing
As cake cools, glaze sets up. While pourable when hot, glaze will thicken as it cools.
Alternate Icings for Pineapple-Coconut Cake
This glaze is perfect as is, but if you are a pineapple lover or want to decorate to top of the cake with pineapple, you can also add crushed pineapple to the glaze.
If you want to use butter icing, you can decorate the top of the cake with chunks of pineapple.
Any and all variations are delicious.
Ready for a Bite?
Will it be One Slice or Two . . . or More?
With it's slightly exotic flavors and delicious glaze icing, you'll have a hard time staying out of this tasty cake. Enjoy!
© 2009 Athlyn Green