Very Moist Cake
A rich, moist cake packed with pineapple, coconut, and pecans, offering tropical flavors and a tender crumb, perfect for special occasions or cozy gatherings.
Ingredients
Instructions
- Mix eggs, oil, and sugar well.
- Add chopped pecans, coconut, crushed pineapple, self-rising flour, and vanilla; mix until combined.
- Pour batter into a tube pan and bake at 325°F for 1 hour on the lower rack in the oven.
- Remove from oven and punch holes in the top of the cake.
- Pour the glaze over the hot cake.
- Leave in the pan overnight before serving.
Tips & Substitutions
For added moisture, consider substituting half the oil with unsweetened applesauce. If you prefer a nut-free version, simply omit the pecans. To enhance flavor, you can use almond extract instead of vanilla. Make sure to mix the batter gently to avoid overmixing, which can make the cake dense. This recipe is a great base for variations like adding chocolate chips or dried fruit.
Serving Suggestions
This Very Moist Cake is delicious on its own, but you can elevate it by serving with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea for afternoon gatherings. For a delightful twist, consider serving it alongside a fresh fruit salad or a scoop of sorbet to balance the richness.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, and store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to keep it longer, freeze the cake wrapped securely for up to 3 months. Thaw it overnight in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Very Moist Cake contains roughly 1976 calories, with 21g protein, 229g carbohydrates, and 82g fat. It is an excellent source of iron (45% of the Daily Value), vitamin C (44% of the Daily Value), and protein (42% of the Daily Value), and a good source of vitamin A. It also contributes 12g 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 a different type of flour instead of self-rising flour?
Yes, you can use all-purpose flour, but you'll need to add baking powder to the mix. For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and a pinch of salt to achieve a similar rise and texture.
What can I do if the cake sticks to the pan?
If the cake sticks, it may help to let it cool in the pan for about 10 minutes before attempting to remove it. You can also run a knife around the edges to loosen it. To prevent sticking in the future, ensure the pan is well-greased and floured before pouring in the batter.
How can I make this recipe gluten-free?
To make this cake gluten-free, substitute self-rising flour with a gluten-free all-purpose blend that contains xanthan gum. Ensure that all other ingredients, particularly baking powder, are also gluten-free. The texture may vary slightly, but it should still be delicious and moist.
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).