This Caramelized Pineapple Coconut Cake is your ticket to a tropical getaway, all from the comfort of your kitchen. With its delightful combination of caramelized pineapple, toasted coconut, and rich coconut milk, this cake is sure to transport your taste buds to a sunny island.
Butter: Used to create a rich caramel base that pairs beautifully with the pineapple. Brown sugar: Adds depth and caramel flavor when melted with the butter. Pineapple chunks: Provide a juicy, tangy contrast to the sweet caramel. Sweetened shredded coconut: Offers a tropical flair and adds texture to the cake. All-purpose flour: The foundational structure of the cake. Granulated sugar: Adds sweetness and tenderizes the cake crumb. Baking powder: Helps the cake rise and become fluffy. Salt: Enhances the overall flavor of the cake. Coconut milk: Adds moisture and enhances the coconut flavor. Vegetable oil: Keeps the cake moist and tender. Eggs: Bind the ingredients together and contribute to the cake's structure. Vanilla extract: Adds a subtle, sweet aroma that rounds out the flavors.
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For an added tropical vibe, serve it alongside a chilled glass of pineapple juice or a refreshing coconut water.
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. This ensures the cake doesn’t stick and comes out beautifully. Next, grab a saucepan and melt the butter over medium heat. Add in the brown sugar and stir until it’s completely dissolved. Pour this sweet, buttery mixture into your prepared cake pan, evenly coating the bottom.
Now, take your drained pineapple chunks and arrange them in a single layer over the caramel mixture. Sprinkle the shredded coconut evenly over the top. This will toast up nicely in the oven and add a delightful crunch.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. In a separate bowl, mix the coconut milk, vegetable oil, eggs, and vanilla extract until well combined. Gradually add the wet ingredients to the dry, stirring until just combined. Be careful not to overmix! Pour the batter over the pineapple and coconut in the cake pan.
Place the cake in the oven and bake for 35-40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before inverting it onto a serving plate. Allow it to cool completely before serving to ensure the caramelized top sets nicely.
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