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Pineapple Coconut Cake is a delightful tropical dessert that combines the sweet and tangy flavors of pineapple with the rich creaminess of coconut. Perfect for summer gatherings or any occasion, this cake is sure to impress your guests and satisfy your sweet tooth. With its moist texture and vibrant flavor, Pineapple Coconut Cake is not just a treat for the taste buds but also a feast for the eyes.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened shredded coconut
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup crushed pineapple, drained
- ½ cup coconut milk
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and shredded coconut. Set aside.
Step 3: Cream Butter and Sugar
In another bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.
Step 4: Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
Step 6: Fold in Pineapple
Gently fold in the crushed pineapple, making sure not to overmix the batter.
Step 7: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can frost it with your favorite cream cheese frosting or enjoy it plain.
FAQs
What can I use instead of coconut milk?
If you don’t have coconut milk, you can substitute it with whole milk or almond milk for a different flavor profile.
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to finely chop it and drain any excess juice before adding it to the batter.
How do I store leftover Pineapple Coconut Cake?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake for longer storage.
Can I add other ingredients to the cake?
Absolutely! You can add chopped nuts, such as pecans or walnuts, or even some chocolate chips for an extra twist.
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