This ultra-moist Southern classic is loaded with coconut, pecans, creamy frosting, and warm caramel goodness in every bite! 😍
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Yield: 12 servings
Ingredients:
For the Cake:
* 2 cups all-purpose flour
* 2 cups granulated sugar
* 2 large eggs
* 1 tsp baking soda
* 1/2 tsp salt
* 1 tsp vanilla extract
* 1 can (20 oz) crushed pineapple with juice
* 1 cup chopped pecans
For the Cream Filling:
* 8 oz cream cheese, softened
* 1/2 cup powdered sugar
* 1 tsp vanilla extract
* 1 cup whipped topping
For the Caramel Topping:
* 1/2 cup butter
* 1/2 cup brown sugar
* 1/4 cup evaporated milk
* 1 tsp vanilla extract
* 1/2 cup chopped pecans
* 1/2 cup shredded coconut
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, mix flour, sugar, baking soda, and salt.
3. Add eggs, vanilla, and crushed pineapple with juice. Stir until combined.
4. Fold in chopped pecans and pour batter into prepared baking dish.
5. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
6. Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping.
7. Once cake cools slightly, spread cream filling over the cake.
8. In a saucepan, melt butter with brown sugar and evaporated milk. Simmer for 2–3 minutes until thickened slightly.
9. Stir in vanilla, pecans, and coconut.
10. Pour warm caramel topping over the cream layer and let set before serving.
Pro Tip:
Toast the pecans and coconut before adding them to the topping for a deeper buttery flavor and extra crunch!
