Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

This is a luscious tasting cake. Has a tropical feel with the pineapple and coconut. This recipe came from th Pillsbury Bake Off Dessert Cookbook from the 1980's.

Ingredients Nutrition


  1. BATTER: Preheat oven to 350 degrees F.
  2. Grease the bottom only of a 9-inch square pan.
  3. In a large bowl, combine flour, sugar, baking soda, and salt.
  4. Add crushed pineapple, eggs, and vanilla extract; beat at lowest speed till blended, beat medium speed 2 minutes.
  5. Pour into prepared pan.
  6. In a small bowl, combine brown sugar, flaked coconut, and pecans to make the topping.
  7. Sprinkle the top of the cake evenly with the topping.
  8. Bake for 45 to 50 minutes.
  9. Just before cake is done prepare the sauce.
  10. Pour the sauce over warm cake.
  11. Cool before serving.
  12. SAUCE: In a small saucepan, melt butter.
  13. Blend in cream, sugar, and vanilla extract.


Most Helpful

As soon as I saw this recipe, I knew I would have to make it. I'm a pushover for anything with pineapple in it. As far as I can see the only thing wrong with the recipe is it only makes a 9in cake! It was gone too quick. I think it can be doubled and baked in a 13x9in pan. But I would leave the sauce as it is, for there was plenty of it for the 9in cake. This is a recipe that will go in my favorites section!!!

MizzNezz March 16, 2002

This cake is wonderful! Very moist and tasty. The pineapple taste is sort of lost to the coconut so next time I think I'll use a little more. But it is REALLY an excellent cake.

BarbaraK March 26, 2002

Out of curiousity I looked for this recipe because it was my boss's favorite cake I used to make for our office parties back in the 60's. I wanted to see if it had made it to the internet yet. I have recipes that my mother handed down to me that have made it. I am 77. She would be over 100.

dawns77 November 11, 2011

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