Once everything is fully combined, gently fold in the shredded coconut. This adds a wonderful texture and enhances the tropical feel of the cake. Pour the batter into a greased 9×13 inch baking pan and spread it evenly. Bake for about 28-32 minutes or until a toothpick inserted in the center comes out clean. While it’s baking, my kitchen is filled with that fabulous smell of warm pineapples baking, and I just know this cake is going to be a hit!
When the cake is done, remove it from the oven and allow it to cool completely in the pan. Meanwhile, I prepare the frosting by mixing the powdered sugar, milk, and vanilla extract in a small bowl. Once the cake is cool, drizzle this sweet frosting on top, making sure to cover every corner. The addition of the frosting gives it that extra level of indulgence, transforming it into a show-stopping dessert.
For a charming touch, I like to top the cake with a maraschino cherry right in the center. It not only looks inviting but also adds a pop of color. Cut slices, serve it up, and enjoy the smiles it brings to everyone who tastes it!
Pro Tips for Best Results
When I first started baking this cake, I noticed that using room temperature eggs made a significant difference. It helps the batter mix more evenly, resulting in a fluffier cake. I’ve tried both cold and room temperature eggs, and the latter always wins!
Also, I suggest letting the cake cool completely before adding the frosting. I’ve rushed this step a few times, and the frosting melted right off the cake. Waiting gives the cake that perfect, glossy finish and keeps the frosting where it should be—on the cake!
Lastly, if you really want to elevate this dessert, consider adding some crushed nuts or finely chopped fruit into the batter. I once added toasted pecans, and the flavor combination was simply divine. It adds a little bit of crunch that complements the moist texture of the cake.
Common Mistakes to Avoid
One common mistake I encountered was not greasing the pan properly before adding the batter. I learned this the hard way when half of my cake stuck to the bottom of the pan, and I was left with a crumbly mess. Now, I make sure to generously grease the pan with butter or cooking spray for easy release. (See the next page below to continue…)