Delightfully fruity, buttery, crispy & with a bit of crunch: this easy cake with pineapple and coconut results in vacation feelings on your plate!
Taste and Occasion
A pineapple sheet cake like this is the best alternative to the classic sunken fruit cake. Often, yes, grandma's recipes are the best. But every now and then, a little zing doesn't hurt. And this moist pineapple cake with coconut gets that, among other things, from its topping. But more about that later.
First, let's get to the origin of the recipe. I'm happy with the moist pineapple cake made with cake batter. Honestly, the whole thing has cost me a few gray hairs 😉 . Not because the preparation is complicated - on the contrary. It is actually a straightforward pineapple cake from the baking sheet. But if you leave it first accidentally half an hour longer in the oven than planned, and for the second round, then too little fruit left, that does not exactly result in jumps of joy 😉 .
Ingredients
Remember: Never bake quickly in the evening before you put the kids to bed. Because that can take time. And longer than such a sunken pineapple cake needs… So I had to make the recipe again from scratch. This time, unfortunately, with less (still available) fruit. This is why the pineapple coconut cake looks slightly different in the pictures than the perfectly successful original.
This cake is a variation of the classic sunken apple cake from my grandma's baking sheet. Unlike this one, there is less fruit in the pineapple cake from the baking sheet, but it is not only on but also in the dough. Plus, the sweet pineapple chunks, which are pretty moist after all, need a little less liquid and sugar. Refined and topped the quick pineapple cake with coconut (instead of almonds).
How to make the Pineapple Cake
First of all, cover a baking sheet (depending on how high you want the cake, about 12x16 in / 30x40cm) with baking paper. Preheat the oven to 350°F/175°C. Drain the pineapple well. Cut into tiny pieces and drain again. Collect the juice in the process.
For the dough, beat the soft butter and sugar for a few minutes until light and fluffy. Gradually beat in all the eggs, one at a time. Add the lemon zest; mix the flour with the coconut flakes, baking powder, and salt, and stir in several steps. Add a little pineapple juice in between so that the dough falls from the spoon with difficulty. Fold in the pineapple chunks and spread the dough on the baking sheet. Smooth out and bake the cake for about 25 minutes.
Then, drizzle the cake with a bit of pineapple juice while it is still warm. Allow to cool and, if desired, spread a thin layer of icing on top. Mix sifted powdered sugar with a bit of coconut milk, milk or pineapple juice, and possibly yellow food powder until smooth. You can sprinkle the cake with chopped nuts, or coconut flakes.
Top Tip
To give it the best color, I also coated it with light yellow icing (colored with naturally colorful fruit powders). I recommend you to bake the cake with canned pineapple. They are more "predictable" in terms of consistency and sweetness than the fresh ones. In addition, you can be sure that the fruit enzymes do not interact with the dairy products in the dough.
Recipe Card
Pineapple Sheet Cake
Equipment
- 1 Baking Sheet
Ingredients
For the batter
- 230 grams (1 cups) butter, soft
- 150 grams (⅘ cup) sugar
- 6 eggs, medium, room temperature
- 1 pinch salt
- 350 grams (2 ⅘ cups) all-purpose flour
- 50 grams (⅔ cup) grated coconut
- ½ teaspoon grated lemon zest
- 1 small bag baking powder
- 120 milliliters (8 tablespoons) pineapple juice, or milk
- 350 grams (2 cups) canned pineapple, drained weight
For soaking and glazing
- 3 tablespoons pineapple juice
- 100 grams (⅘ cup) powdered sugar, coarse
- 1 tablespoon milk, or coconut milk
- yellow food coloring
For the optional decoration
- pecans
- coconut flakes
Instructions
- Cover a baking sheet (depending on how high you want the cake, about 12x16 in / 30x40cm) with baking paper. Preheat the oven to 350°F/175°C.
- Drain the pineapple well. Cut into tiny pieces and drain again. Collect the juice in the process.
- For the dough, beat the soft butter and sugar for a few minutes until light and fluffy. Gradually beat in all the eggs, one at a time. Add the lemon zest; mix the flour with the coconut flakes, baking powder, and salt, and stir in several steps. Add a little pineapple juice in between so that the dough falls from the spoon with difficulty.
- Fold in the pineapple chunks and spread the dough on the baking sheet. Smooth out and bake the cake for about 25 minutes.
- Drizzle the cake with a bit of pineapple juice while it is still warm. Allow to cool and, if desired, spread a thin layer of icing on top. Mix sifted powdered sugar with a bit of coconut milk, milk or pineapple juice, and possibly yellow food powder until smooth. You can sprinkle the cake with chopped nuts, or coconut flakes.
Ingredient substitutions
Variations
My sunken cake with pineapple from the baking sheet got a topping of coconut flakes and chopped pecans last. This is optional but adds some crunch to the pastry. Fancy some delicious sheet cake? The quick, colorful sunken fruit cake, the classic lemon cake and the chocolate cake from the baking sheet are also great. Have fun making them again!
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