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EASY PINEAPPLE COCONUT CAKE WITH CRUSHED PINEAPPLE

This tropical pineapple coconut cake boasts an incredible texture. The crushed pineapple keeps it wonderfully moist, while the coconut blends seamlessly with the batter to create a soft, spongy crumb. Best of all, the recipe is forgiving—you don’t need to be overly precise with measurements. It’s an effortless, foolproof treat that turns out perfectly every time.

EQUIPMENT

  • Food processor
  • Mixing bowl
  • Measuring jug
  • Whisk
  • Spatula
  • 9″ springform cake tin
  • Microwave-safe bowl

INGREDIENTS

  • 435 g canned pineapple chunks in their own juice (15 ounces)
  • 125 g butter (½ cup)
  • 190 g sugar (1 cup)
  • 2 large eggs, separated
  • 50 g sweetened desiccated coconut (½ cup)
  • 280 g plain/all-purpose/cake flour (2 cups)
  • 2 teaspoons baking powder
  • 60 g icing sugar/powdered sugar/confectioner’s sugar (½ cup)

INSTRUCTIONS

Prepare the pineapple:

  • Drain ¾ of the pineapple juice from the can and set aside.
  • Place the pineapple and the remaining juice into a blender or food processor and pulse until pulpy or crushed.
  • Remove 1 cup of the crushed pineapple for the cake and combine the rest with the reserved juice (this will be used for the topping).

Mix the cake batter:

  • Grease a 9″ round springform cake pan and line the bottom with baking parchment.
  • Preheat the oven to 180°C/375°F.
  • Beat the butter and sugar together in a mixing bowl until light and creamy.
  • Add the egg yolks and beat until well combined.
  • Stir in the cup of crushed pineapple.
  • Add the coconut, then sift in the flour and baking powder, mixing well until fully incorporated.
  • Beat the egg whites until soft peaks form.
  • Gently fold in the egg whites, adding them in ⅓ portions at a time, until just incorporated.
  • Pour the batter into the prepared cake tin.

Bake the cake:

  • Place the cake in the oven and bake for 35 minutes, or until the top is browned and firm to the touch, or when a wooden skewer inserted comes out clean. Remove from the oven.

Make the glaze:

  • In a microwave-safe bowl, combine the reserved pineapple juice, remaining crushed pineapple, and icing sugar.
  • Stir well to dissolve any sugar lumps.
  • Microwave on high for 3 minutes (adjust the time for your microwave’s wattage).
  • Pour the hot glaze over the cake while it’s still in the pan.

Finishing touches:

  • Let the cake cool before removing it from the pan.
  • Optionally, dust with icing sugar before serving.

Notes

  • Use pineapple chunks canned in their own juice for best results.
  • You can substitute plain flour with self-raising flour and omit the baking powder.
  • The calorie count is based on cutting the cake into 10 slices.

SOURDOUGH TEXAS SHEET CAKE

Don’t let your sourdough discard go to waste—transform it into this indulgent and rich Sourdough Texas Sheet Cake! Bursting with chocolatey goodness and baked conveniently in a sheet pan, this recipe is the ultimate sourdough chocolate cake. It’s finished with a luscious, buttery chocolate frosting and sprinkled with crunchy pecans for the perfect decadent touch.

INGREDIENTS

Cake:

  • 1 ⅔ cups unbleached flour, spooned and leveled
  • 2 cups granulated sugar
  • ¼ teaspoon salt
  • 6 tablespoons cocoa powder, leveled
  • 1 cup salted butter
  • ¾ cup boiling water
  • ½ cup buttermilk
  • ½ cup sourdough discard
  • 2 large eggs, beaten
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

Frosting:

  • 1 cup chopped pecans
  • ¾ cup + 2 tablespoons butter
  • 6 tablespoons cocoa powder, leveled
  • 6 tablespoons buttermilk or whole milk
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar

INSTRUCTIONS

Prepare the Cake:

  • Preheat your oven to 350°F (175°C). Lightly grease a half-size sheet pan (about 18×13 inches) with cooking spray, butter, or oil.
  • In a medium bowl, whisk together the flour, sugar, and salt. Set aside.
  • In a medium saucepan, melt the butter over medium-low heat. Whisk in the cocoa powder until smooth.
  • Add the boiling water to the cocoa mixture and stir until fully combined.
  • Pour the chocolate mixture into the bowl with the dry ingredients. Fold together until smooth.
  • In a separate bowl or large measuring cup, combine the buttermilk and sourdough discard. Mix in the beaten eggs, baking soda, and vanilla extract.
  • Add the buttermilk mixture to the chocolate batter, stirring until well combined and lump-free.
  • Pour the batter into the prepared sheet pan, spreading it evenly with a spatula.
  • Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Frosting:

  • While the cake bakes, chop the pecans if needed.
  • Melt the butter for the frosting in a saucepan or microwave. Stir in the cocoa powder until smooth.
  • Add the buttermilk, vanilla, and powdered sugar, whisking until the frosting is silky and lump-free.
  • Stir in the chopped pecans.

Assemble:

  • Once the cake is warm but not hot, pour the frosting evenly over the top. Spread it gently to cover the entire surface.
  • Serve immediately or cover and refrigerate for a rich, fudgy texture.

NOTES

  • No Sourdough Option: To skip the sourdough discard, replace it with an additional ⅓ cup of flour and ¼ cup of boiling water.
  • Nut Substitutes: Walnuts can be used in place of pecans if preferred.