Pineapple and Coconut Sheet Cake

Pineapple and Coconut Sheet Cake with a tasty frosting topped with toasted coconut flakes is a wonderfully rich cake, best if made one day ahead.

Pineapple and Coconut Sheet Cake

If your family is anything like mine, we have to have something sweet after dinner.

I am not a big cake baker. To be honest, I am not even close to being one, but every once in awhile I do make a tasty cake.

Well, I know it does not take a rocket scientist to make a cake, I get that. However, for me was like having two left hands.

It certainly is not the recipe because I would always pick the best-reviewed cake recipe to bake and mine would always come out more like a loaf of bread.

I could make anything with dough, but cake was this whole another dimension to me.

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Anyhow, with a bit of practice and numerous hours watching youtube, I have created my first cake that not only looked like a cake, but it tasted delicious. I was so excited!

Just to mention that cake excitement happen only a couple of years ago so it’s not like I was 15 and made my first cake. Haha!

Well, then I have had another problem. Yes! I could not decorate the cake for shit. I still cannot.

Pineapple and Coconut Sheet Cake

Thankfully, we have these sheet cakes that do not require fancy-schmancy decorating.

I think it looks so much better like this. Looks more homemade, don’t you think?!

This pineapple cake with the addition of coconut is just incredible. I really liked it.

Every recipe that I found to test had a crazy amount of sugar, and some just didn’t make any sense, so I tested and retested until I created a recipe that is mine.

The whole sheet pan was gone over one lazy weekend afternoon when we celebrated my husband’s birthday.

Pineapple and Coconut Sheet Cake

I decided to make this cake simply because he loves pineapple and coconut.

However, he did say if I only had a tub of chocolate with me. Ah! You can’t please them all the time.

Needless to say, all of us loved it so I wanted to finally share with you guys.

If you get inspired and make this tasty Pineapple and Coconut Sheet Cake, please tag me on Instagram.

@sandraseasycooking with hashtag #sandraseasycooking. Thank you so much in advance!

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EASY S’MORES SWEET PIZZA

BROWNIES AND YOGURT SUMMER PARFAIT

STRAWBERRY JELLO SUMMER SALAD

MATCHA ICE CREAM WITH DARK CHOCOLATE

Pineapple and Coconut Sheet Cake
Yield: Serves 12 to 14

Pineapple and Coconut Sheet Cake

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Pineapple and Coconut Sheet Cake is delicious, moist and so easy to make a quick dessert.

Ingredients

CAKE

  • 1 1/2 cups sugar
  • 2 eggs, room temperature
  • 1/2 cup vegetable oil
  • 2 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • 20-ounce crushed pineapple with juice
  • 1/4 cup coconut shreds
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

FROSTING

  • 1 (8-ounce) package cream cheese
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 2 teaspoon vanilla extract

TOPPING

  • 1/2 cup toasted coconut flakes

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Coat all over a 10 x 15-inch baking sheet with butter, or you could use 9 x 13-inch metal baking sheet pan and line either with a sheet of parchment paper.
  3. In a large bowl, with a hand mixer, beat sugar, eggs, oils, and vanilla until well combined and fluffy.
  4. Add pineapple with juice, coconut shreds, flour, baking soda, baking powder and salt; mix until well combined.
  5. Transfer the batter into well-greased baking dish and bake in the oven for 25-30 minutes until the top is golden brown and a toothpick can be inserted in the centre and removed without any batter sticking. Remove the cake once fully baked and let cool.
  6. To make the frosting, in a medium bowl, combine softened cream cheese, butter and confectioners' sugar and vanilla until smooth. Spread over cooled cake and sprinkle with coconut.

Notes

To toast the shredded coconut:

Add 1 cup of coconut flakes into a skillet and toast for about 2 to 3 minutes at medium heat. Be sure to watch it carefully, so it doesn't burn so keep stirring.

I used the baking pan for brownies (12.25 x 8.75 x 1.13) just because I wanted more hight to have when I take the pictures, but sheet pan is just perfect for this recipe.




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