Delicious Hawaiian Pineapple Cake (Print version)
A moist Hawaiian pineapple sheet cake with coconut, chopped nuts, and creamy cream cheese frosting.
# Ingredients:
For the cake
01 -
2 cups (250 g) all-purpose flour
02 -
1 1/2 cups (300 g) granulated sugar
03 -
2 teaspoons baking soda
04 -
1/2 teaspoon fine salt
05 -
2 large eggs, room temperature
06 -
1 teaspoon vanilla extract
07 -
1 can (20 oz / 565 g) crushed pineapple in juice, undrained
08 -
1 cup (85 g) sweetened shredded coconut
09 -
3/4 cup (85 g) chopped macadamia nuts or walnuts, plus more for topping
For the cream cheese frosting
10 -
8 oz (225 g) cream cheese, softened
11 -
1/2 cup (113 g) unsalted butter, softened
12 -
2 1/2 cups (300 g) powdered sugar, sifted if lumpy
13 -
1 teaspoon vanilla extract
14 -
Pinch of fine salt
15 -
1/4 cup (20 g) toasted coconut for topping, optional
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment for easier lifting.
02 -
In a large bowl, whisk the flour, sugar, baking soda, and salt until evenly combined.
03 -
Add the eggs, vanilla, and the undrained crushed pineapple. Stir by hand until the batter is evenly moistened and no dry flour remains.
04 -
Fold in the shredded coconut and chopped macadamia nuts or walnuts. Spread the batter evenly in the prepared pan.
05 -
Bake for 38-42 minutes, until the top is golden, the center springs back lightly, and a toothpick inserted in the middle comes out clean. Cool completely in the pan on a rack.
06 -
Beat the softened cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt, then beat until fluffy and spreadable.
07 -
Spread the frosting over the cooled cake. Sprinkle with extra chopped nuts or toasted coconut if using, then chill for at least 30 minutes before slicing.
# Good to know:
01 -
Use crushed pineapple in juice, not heavy syrup.
02 -
The cake slices best after chilling for at least 30 minutes.
03 -
Store covered in the refrigerator for up to 4 days.