A moist pineapple cake with a nutty coconut frosting. This is a wonderfully rich cake, best if made the day ahead.

Pineapple Sheet Cake I


  • 2 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1/2 cup vegetable oil
  • 1 (20 ounce) can crushed pineapple, with juice
  • 1 teaspoon vanilla extract
  • 1/2 cup white sugar
  • 1/2 cup chopped pecans
  • 1/2 cup butter
  • 1 (5 ounce) can evaporated milk
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut


1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.

2 In a medium bowl, stir together the flour, sugar, baking soda and salt. Add the eggs, oil, pineapple and vanilla, mix until well blended. Pour into the prepared pan.

3 Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean.

4 To make the topping: In a small saucepan, combine 1/2 cup sugar, pecans, butter, evaporated milk, 1 teaspoon vanilla and 1 cup coconut. Cook over medium heat, stirring occasionally, until the mixture thickens. Poke holes in the cake with a fork, then pour the warm mixture over the cake.


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