Pineapple and Coconut cake

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A simple recipe which produces a very more-ish cake!

Preparation time: 15 mins
Cooking time: 40-50 mins (plus overnight in fridge)

Serves: 12+

Dietary guidance: v 

Tags: dessert ·


2 cups flour
1.5 cups sugar
2 tsp baking soda
2 eggs
2 cups crushed pineapple, undrained

1 stick butter or oleo (c. 120g)
¾ cup sugar
1 small can evaporated milk
1 cup pecan nuts / walnuts
1 cup coconut
1 tsp vanilla



1. Combine all the cake ingredients in a large mixing bowl, blending well.

2. Pour into well greased oblong baking pan (making one or more cakes).

3. Bake in a preheated oven at 350F (Reg. 4) for 40-50 minutes.

4. When cooked, prick top several times with point of sharp knife.


1. Combine butter, sugar and evaporated milk in saucepan and bring to the boil.

2. Simmer for 2 minutes, then remove from heat.

3. Add pecans, coconut and vanilla, and stir together.

4. Pour this mixture over the still warm cake.

Best if served next day (refrigerate overnight).


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