Tropical Delight Pineapple Cake

A tropical twist on the classic pineapple cake, this easy recipe combines juicy pineapple with a hint of coconut, making it an irresistible dessert option. Perfect for summer gatherings and designed with dietary needs in mind.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 8

Ingredients

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup crushed pineapple, drained

1/2 cup coconut milk

1/4 cup shredded coconut

1/4 cup chopped pecans

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish.

2. In a large bowl, cream together the sugar and butter until light and fluffy.

3. Beat in the eggs one at a time, then stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, mixing until just combined.

6. Fold in the crushed pineapple, shredded coconut, and chopped pecans.

7. Pour the batter into the prepared baking dish and spread evenly.

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

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

Storage

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Reheating

Reheat individual slices in the microwave for 10-15 seconds or until warmed through.

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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.