Equipment Needed
- 9×13 inch baking pan
- Medium saucepan
- Two mixing bowls (one large, one medium)
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Toothpick or cake tester
Step-by-Step Instructions
First, I always start by preheating my oven to 350°F (175°C) and generously greasing my 9×13 pan. This cake has a sticky, glorious topping, so a good coat of butter or non-stick spray is non-negotiable. In a medium saucepan, I melt one stick (½ cup) of the butter over low heat. Once it’s just melted, I stir in the entire can of pineapple with its juice, the brown sugar, and half of the shredded coconut. Let this mixture simmer for about 5 minutes, stirring occasionally, until it’s beautifully combined and slightly thickened. The smell at this stage is incredible. I then carefully pour this syrupy pineapple mixture evenly into the bottom of the prepared pan. It will seem thin, but this creates the luscious bottom layer and topping all in one.
While that simmers, I whisk together the dry ingredients. In my large bowl, I combine the flour, granulated sugar, baking powder, and salt. In a separate bowl, I whisk the milk, eggs, vanilla, and the remaining melted stick of butter until smooth. Here’s a step I’ve learned to respect: create a well in the center of your dry ingredients and pour the wet mixture into it. Gently fold everything together with my spatula until just combined. A few lumps are absolutely fine—overmixing is the enemy of a tender cake. The batter will be thick and luxurious.
Now, for the slightly tricky but fun part: spreading the batter over the hot pineapple layer in the pan. The pineapple syrup will want to swirl up, and that’s okay. I drop spoonfuls of batter all over the surface and then gently spread it with the back of my spoon or a small offset spatula. It doesn’t have to be perfectly sealed; it will even out as it bakes. Once it’s as even as I can manage, I sprinkle the remaining half cup of coconut evenly over the top. This toasts in the oven and gives the finished cake its gorgeous, textured crown.
I slide the pan into the center of my preheated oven and set my timer for 40 minutes. Ovens vary, so I start checking then. The true test is when the top is a deep, golden brown, the coconut is toasted, and a toothpick inserted into the cake center (not the gooey pineapple layer) comes out clean. In my oven, this usually takes 45-50 minutes. I pull it out and let the whole pan cool on a wire rack for at least 45 minutes. This waiting period is agony because the smell is hypnotizing, but it’s essential for the layers to set so you can serve neat squares.(See the next page below to continue…)