Pineapple Coconut Cake
Indulge in the flavors of paradise with this Pineapple Coconut Cake, where fresh pineapple meets creamy coconut for a deliciously moist treat. Each slice is layered with fluffy frosting and topped with crunchy toasted coconut flakes, making it the perfect centerpiece for summer gatherings or celebrations. This cake is not just a dessert; it’s an experience that will leave your guests clamoring for more!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter (softened)
- 3 large eggs
- 1 cup coconut milk (full-fat)
- 1 cup crushed pineapple (drained)
- 1 cup shredded coconut (sweetened)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in the coconut milk.
- Gradually combine dry ingredients with wet ingredients, then fold in crushed pineapple and shredded coconut.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool completely before frosting with your favorite cream.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg