Pineapple Coconut Cake Squares Tray Bake
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Pineapple coconut cake squares combine the tropical flavors of pineapple and coconut in a moist and flavorful cake. It’s perfect for summer gatherings or any occasion that calls for a sweet, tropical treat.
Why You’ll Love This Recipe
The topping resembles a spread-out coconut macaroon over a layer of pineapple, yum! For the best flavor, allow the cake to sit overnight, the topping achieves the perfect amount of stickiness with a bit of patience.
And since this cake tastes even better the next day, it’s ideal for make-ahead preparations (see below), making it perfect for parties and special events.
Make Ahead Options
If you’re looking to save time, there are a few parts of this recipe that can be prepared in advance.
- Prepare the Pineapple Topping: The pineapple component can typically be prepared in advance and refrigerated in an airtight container for 1-2 days.
- Make the Batter: You can mix the dry ingredients a day ahead and store them in a sealed container.
- Bake in Advance: You can bake the entire cake a day before serving; just keep it covered and refrigerate it.
Serving Suggestions
Serve these cake squares as a dessert or during tea time. They pair wonderfully with a cup of coffee or tea and can be topped with whipped cream or a scoop of vanilla ice cream to indulge even more!
Pineapple Coconut Cake
Pineapple coconut cake squares combine the tropical flavors of pineapple and coconut in a moist and flavorful cake. This tray bake is perfect for any occasion!
Ingredients
Cake ingredients
- 2 medium sized eggs
- 1 cup sugar
- 5 oz water
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1/3 cup pineapple chunks
Topping ingredients
- 1 can pineapple chunks
- 2 tbsp butter
- 1 medium sized egg
- 1/4 cup sugar
- 0.32 oz vanilla sugar (1 packet)
- 1 1/2 cup desiccated coconut
Instructions
For the cake bottom:
- Preheat the oven to 375° Fahrenheit, and lightly spray a 9 x 9 baking dish with nonstick cooking spray.
- In a large bowl, combine the eggs and sugar, mixing until foamy.
- Add the water and sifted all-purpose flour and baking powder. Keep mixing till the batter is smooth.
- Fold in 1/3 cup of pineapple chunks from the can, reserving the rest for the topping.
- Pour the batter into the prepared baking dish. Smooth it out with a spatula if necessary.
- Bake in the middle of the oven for 25 minutes, or until a toothpick inserted into the center comes out clean. It should have alovely golden brown color.
For the pineapple coconut topping:
- Drain the pineapple, and evenly spread the chunks over the baked cake.
- In a bowl, whisk the butter, egg, sugar, and vanilla sugar until smooth. Stir in the desiccated coconut.
- On low heat, keep stirring the mixture until it has an even mass, creating a texture similar to a coconut macaroon.
- Spread the coconut mixture evenly over the pineapple layer.
- Return the cake to the oven for another 5 minutes until the coconut is golden brown.
- Allow the cake to cool completely before cutting into 16 small or 9 larger squares.
Notes
You can purchase self-rising flour on Amazon, or make your own by combining 2 cups of all-purpose flour with 2 teaspoons baking powder and 1/2 teaspoon salt.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 406Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 69mgSodium: 368mgCarbohydrates: 84gFiber: 2gSugar: 40gProtein: 8g
The nutritional information provided is automatically calculated by the Nutritionix calculator. While we strive to provide accurate information, these figures should be considered estimates.
