Description
A moist and flavorful cake layered with crushed pineapple and topped with whipped cream and shredded coconut, embodying a taste of tropical paradise.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1/2 cup granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 cup coconut milk
- 1 can crushed pineapple (well drained)
- 1 cup whipped cream
- 1/2 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease a rectangular glass baking dish with butter or cooking spray.
- Whisk together the all-purpose flour, baking powder, and salt in a medium bowl until combined.
- Beat the room temperature butter and granulated sugar with an electric mixer until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then, blend in the vanilla extract.
- Gradually mix in your dry ingredients and coconut milk alternately, beginning and ending with the flour mixture.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool the cake completely in the dish on a cooling rack.
- Spread the well-drained crushed pineapple evenly across the top.
- Layer whipped cream over the pineapple, then sprinkle shredded coconut on top.
- Chill for 1-2 hours before serving.
Notes
Make-ahead tips: The cake can be baked a day in advance. Store in an airtight container. To add variations, consider incorporating chopped macadamia nuts or a splash of rum for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 10g
- Sodium: 165mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 78mg
Keywords: cake, tropical dessert, pineapple, coconut, summer recipe