A pineapple coconut cake is an elegant dessert for any occasion.
When you want to impress her, serve her the best - serve her pineapple coconut cake. Whether you’re cooking for her for the first time or her folks for the first time, this dessert will deliver you rave reviews and a kiss or two!
So, you’re clueless in the kitchen. Perhaps, you barely know the difference between the stove and the refrigerator. (Clue: The refrigerator is for more than just chilling your beer!) Whatever the occasion, whatever your culinary skill level is, you can make this wonderful dessert.
The first step is to read all the ingredients. Take an inventory of what you have on hand, and jot down what you’re missing on a ‘to buy’ list. So, here’s what you’ll need.
Assemble the ingredients to make a pineapple coconut cake:
1 7/8 cups of crushed pineapple, including the juice
2 eggs (This time, we WON’T be tossing them out the frat house windows!)
2 cups sugar
2 cups sifted flour
1 tsp. vanilla extract
1 tsp. baking soda
½ tsp. salt
Ingredients for the topping:
½ cup butter or margarine (1/2 cup is equal to one stick of butter.)
1 cup sugar
½ cup evaporated milk (It’s a kind of milk, and no, it’s not really evaporated!)
1 cup chopped pecans
1 cup flake coconut
Now that you have procured all the ingredients, and have a nice, clean kitchen, we can begin to make your cake.
Combine the pineapple, the eggs, the sugar, the flour, the vanilla extract, the baking soda and the salt. Mix them together well. Use a mixer if you have one.
Once these ingredients are all well mixed, pour this mixture into a greased and floured 13X9X2-inch Pyrex baking dish.
You need to bake the raw batter at 350 degrees for 30 minutes.
See how easy and painless that was! You’re still standing, the kitchen’s still standing and your soulmate, once she tastes this cake, will think you’re more awesome than Emeril!
Time to make the topping for your pineapple coconut cake.
Now, while the cake is baking, you need to get ready to prepare the topping, which you’ll be pouring on top of the baked dessert.
No, guys, there’s no time to check ESPN! Later. Let’s go.
After twenty-five minutes of baking time has passed and the cake must bake for only five more minutes, you’ll begin making the topping. In order for everything to time correctly, have your topping ingredients organized and assembled so you’re ready to go when the time comes.
Melt the butter over medium heat in a medium size saucepan (1 1/2 quart size). To this, you need to add the sugar and the evaporated milk. Blend these thoroughly. Now, you want to cook this mixture. Stir it constantly, to prevent it from sticking, and keep cooking and stirring until it’s bubbly hot. (Now, wouldn’t your old chemistry professor be proud of you!)
Remove this bubbly mixture from the heat, and stir in the chopped pecans and the flake coconut.
By now, your cake should be done. Remove it from the oven, and place it on top of the stove or on a trivet.
Using a regular dinner fork, poke holes into the surface of the baked dessert, about every two to three inches. This isn’t a war zone, guys, and we’re not trying to kill the dessert!
Immediately pour the mixture you just made over the dessert, and spread it evenly. Make it pretty guys - she’s worth it.
To serve, cut the cake into squares, and serve it hot or at room temperature.
Satisfaction comes in many forms.
Jokes aside, you’ve not only made a dessert to be proud of, but you’ve shown your love for her by stepping out of your comfort zone and doing something special for her. That’s what love, and a good relationship, is supposed to be for two people.
Now that you’ve mastered this easy but yummy cake, make it for other occasions. Who knows, guys, it may become your signature dish!
Enjoy making, serving and eating your pineapple coconut cake. And if you have any leftovers, store them in the refrigerator.