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Close-up of a slice of restaurant-style pecan caramel cake, with gooey caramel dripping down the side.

Restaurant-Style Pineapple Coconut Cake

This recipe brings the indulgence of restaurant-quality cakes to your home kitchen. It features a moist pineapple cake topped with a rich, buttery caramel sauce, toasted pecans, and sweet coconut.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour about 8 1/2 oz.
  • 2 cups granulated sugar
  • 1 1/4 tsp. baking soda
  • 3/4 tsp. table salt
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 (20-oz.) can crushed pineapple in juice, undrained
For the Topping
  • 1/2 cup unsalted butter
  • 1/4 tsp. table salt
  • 1 cup granulated sugar
  • 2/3 cup evaporated milk
  • 1 cup chopped toasted pecans
  • 1 cup flaked sweetened coconut
  • 1 tsp. vanilla extract

Equipment

  • 13 x 9–inch metal baking pan
  • Large bowl
  • Medium saucepan
  • Wooden spoon

Method
 

  1. Preheat your oven to 350°F. Line a 13 x 9–inch metal baking pan with parchment paper.
  2. To prepare the cake, whisk together the flour, sugar, baking soda, and salt in a large bowl.
  3. Make a well in the center of the mixture and crack in the eggs. Whisk the eggs until lightly beaten.
  4. Add the vanilla and pineapple. Stir until well blended.
  5. Pour the batter into the prepared pan.
  6. Bake at 350°F until a wooden pick inserted in the center comes out clean, about 33 to 36 minutes.
  7. Immediately poke holes all over the cake with the handle of a wooden spoon.
  8. To prepare the topping, melt the butter in a medium saucepan over medium-high heat. Stir in the salt. Continue cooking, stirring occasionally, until the butter is nutty-fragrant and browned to the color of caramel, about 3 to 4 minutes.
  9. Stir in the sugar and evaporated milk. Bring to a boil. Reduce heat to medium (or the temperature needed to keep the mixture at a vigorous boil). Cook until slightly thickened, about 3 to 5 minutes.
  10. Remove the pan from the heat and stir in the pecans, coconut, and vanilla.
  11. Pour the hot topping over the cake, spreading evenly. Serve the cake warm, at room temperature, or chilled.

Notes

This cake is best enjoyed within a few days. Store any leftovers covered at room temperature or in the refrigerator.

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