Jessie'S Cake
A moist, coconut and pineapple-infused cake with crunchy pecans, perfect for celebrations or casual gatherings, offering a delightful blend of tropical flavors and sweet richness.
Ingredients
Instructions
- Cream sugar and margarine until fluffy.
- Add eggs one at a time and beat well.
- Stir in shredded coconut.
- Mix graham cracker crumbs and baking powder separately.
- Add alternately with milk to the egg mixture.
- Stir in drained crushed pineapple and chopped pecans.
- Pour batter into a greased 9 x 13-inch pan.
- Bake at 350°F for 1 hour.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. You can substitute the pecans with walnuts or omit nuts entirely for a nut-free version. If you prefer a sweeter cake, add an extra half cup of sugar. Ensure the crushed pineapple is well-drained to avoid excess moisture in the batter, which can affect the baking time.
Serving Suggestions
Serve Jessie’s Cake warm or at room temperature, paired with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat. It also pairs beautifully with beverages like iced tea or coffee. For a fun twist, consider serving it alongside Key Lime 'Sublime' for a dessert spread that guests will love.
Storage & Reheating
Store leftover Jessie’s Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place a slice in the microwave for 15-20 seconds, or warm in the oven at 300°F for about 10 minutes, ensuring it doesn't dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Jessie'S Cake contains roughly 579 calories, with 8g protein, 61g carbohydrates, and 37g fat. It is an excellent source of calcium (25% of the Daily Value), iron (24% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of vitamin C and protein. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop it and drain excess juice thoroughly before adding it to the batter. This will help maintain the cake's texture.
What if I don't have graham cracker crumbs?
If you don't have graham cracker crumbs, you can crush digestive biscuits or vanilla wafers as a substitute. They will provide a similar texture and flavor to the cake.
Can I make this cake ahead of time?
Absolutely! Jessie’s Cake can be made a day in advance. Just store it covered at room temperature and it will taste even better as the flavors meld together. Just be sure to let it cool completely before covering.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).