Tropical Coconut Pineapple Cake

A delightful tropical twist on the classic pineapple cake, infused with coconut flavors, making it a moist and flavorful dessert perfect for summer celebrations.

Prep time: 10 minutes
Cook time: 35 minutes
Serves: 8

Ingredients

1 cup all-purpose flour

1 cup granulated sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsweetened shredded coconut

1/2 cup crushed pineapple with juice

1/4 cup coconut milk

1/4 cup vegetable oil

1 teaspoon vanilla extract

2 large eggs

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. In a large bowl, combine flour, sugar, baking soda, salt, and shredded coconut.

3. In another bowl, mix crushed pineapple with juice, coconut milk, vegetable oil, vanilla extract, and eggs until well blended.

4. Gradually add the wet mixture to the dry ingredients, stirring until just combined.

5. Pour the batter into the prepared cake pan and spread evenly.

6. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Reheating

For best results, reheat individual slices in the microwave for 10-15 seconds to regain moisture.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.