Coconut Pineapple Cake

Coconut Pineapple Cake

Coconut Pineapple Cake

Indulge in the tropical flavors of this Coconut Pineapple Cake that will transport you straight to paradise! 🍍🍰 Perfect for summer gatherings or just a sweet treat to enjoy at home, this cake is a crowd-pleaser that is sure to leave everyone asking for seconds.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup shredded coconut
  • 1 can crushed pineapple, drained
  • 1/2 cup unsalted butter, melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions:

  • Preheat the oven to 350°F and grease a 9×13 inch baking pan.
  • In a large bowl, mix together the flour, sugar, shredded coconut, and baking soda.
  • In a separate bowl, beat the eggs and then stir in the melted butter, crushed pineapple, and vanilla extract.
  • Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
  • Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Let the cake cool before serving. Enjoy!

Nutrition Information:

Servings: 12
Calories: 275
Total Fat: 10g
Saturated Fat: 7g
Cholesterol: 50mg
Sodium: 220mg
Total Carbohydrates: 42g
Dietary Fiber: 1g
Sugars: 23g
Protein: 4g

Get ready to impress your friends and family with this delicious Coconut Pineapple Cake! 🌴🍍 Share this recipe with your fellow foodies and let us know how it turns out for you in the comments below. #CoconutPineappleCake #TropicalDessert #FoodieFavorite

Popular questions:

  • Can I use fresh pineapple instead of canned?

    • Yes, you can substitute fresh pineapple for canned in this recipe. Just make sure to chop it finely.

  • Can I use coconut oil instead of butter?

    • Yes, you can use coconut oil as a substitute for butter, but it may alter the flavor slightly.

  • Can I use gluten-free flour?

    • Yes, you can use gluten-free flour in place of all-purpose flour for a gluten-free version of this cake.

  • Can I add nuts to this cake?

    • Yes, you can add chopped nuts like walnuts or pecans for added crunch.

  • Can I make this cake ahead of time?

    • Yes, you can make this cake ahead of time and store it in an airtight container for up to 3 days.

  • Can I freeze this cake?

    • Yes, you can freeze this cake for up to 3 months. Thaw in the refrigerator before serving.

  • Can I omit the coconut?

    • Yes, you can omit the shredded coconut if you’re not a fan of coconut flavor.

  • Can I add a glaze to this cake?

    • Yes, you can add a simple powdered sugar glaze or a cream cheese frosting for extra sweetness.

  • Can I use pineapple juice instead of crushed pineapple?

    • You can use pineapple juice, but you may need to adjust the liquid content in the recipe.

  • Can I use coconut milk instead of shredded coconut?

    • Coconut milk can be used as a substitute, but it will change the texture of the cake slightly.

Helpful tips:

  • Toast the shredded coconut for added depth of flavor.
  • Add a sprinkle of cinnamon or nutmeg to the batter for extra warmth.
  • Top the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Drizzle caramel sauce over the cake for a decadent touch.
  • Experiment with adding different fruits like mango or banana for a twist on the recipe.
  • Try using coconut cream instead of shredded coconut for a richer coconut flavor.
  • For a lighter version, use Greek yogurt in place of butter.
  • For a tropical twist, add a splash of rum to the batter.
  • Decorate the cake with fresh pineapple slices and a sprinkle of coconut flakes.
  • For a moist cake, poke holes in the top and drizzle with pineapple juice after baking.

Expert Secrets:

  • Make sure to drain the crushed pineapple well to avoid excess moisture in the batter.
  • For a fluffier texture, beat the eggs well before adding them to the batter.
  • Use room temperature eggs and butter for a smoother batter consistency.
  • Do not overmix the batter to prevent a dense cake texture.
  • Let the cake cool completely before slicing to avoid crumbling.
  • For a more tropical flavor, add a splash of coconut or rum extract to the batter.
  • For a richer taste, substitute part of the sugar with brown sugar.
  • For a vegan version, use a flax egg substitute and vegan butter.
  • Experiment with different toppings like toasted coconut or macadamia nuts.
  • For a fun twist, serve the cake in individual pineapple cups for a festive presentation.

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