Pineapple Coconut Delight

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 12
★★★★★
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If you're dreaming of a tropical getaway, this Pineapple Coconut Delight cake will transport you there with every bite. With its moist texture and fruity, creamy flavors, this cake is a perfect treat no matter the season. It's like a little vacation on a plate!

Ingredients for Pineapple Coconut Delight

Flour: The base of our cake, giving structure and lightness.

Sugar: Adds sweetness, helping to balance the tartness of the pineapple.

Butter: Provides richness and a tender crumb.

Eggs: Bind the ingredients together and add moisture.

Crushed Pineapple: Infuses the cake with a juicy, tropical flavor.

Coconut Milk: Enhances the coconut flavor and adds moisture.

Baking Powder & Baking Soda: Leavening agents that help the cake rise.

Salt: Balances flavors and enhances sweetness.

Vanilla Extract: Adds depth of flavor.

Shredded Coconut: Provides texture and a burst of coconut flavor.

Tips & Tricks

  • Use room temperature ingredients for a smoother batter.
  • Drain the crushed pineapple well to avoid a soggy cake.
  • Gently fold the ingredients to maintain a light texture.
  • If you like a sweeter cake, add an extra tablespoon of sugar.

Serving Suggestions

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more tropical flair, serve it with a side of fresh mango slices or a drizzle of passionfruit sauce.

Frequently Asked Questions

Can I use fresh pineapple instead of crushed?
Yes, just make sure to crush it well and drain any excess juice.
Is there a substitute for coconut milk?
You can use regular milk or almond milk, but it will slightly alter the flavor.
How do I store the cake?
Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Pineapple Coconut Delight Recipe Walkthrough

First things first, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans—this ensures your cakes come out without a hitch. In a large bowl, cream together the softened butter and sugar until it's light and fluffy. This should take about 3-5 minutes if you're using an electric mixer. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to bring the flavors together.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this dry mixture to your creamed mixture, alternating with the coconut milk. Stir gently until everything is just combined—overmixing can make the cake dense. Fold in the crushed pineapple and shredded coconut, distributing them evenly throughout the batter.

Divide the batter evenly between your prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.

Why You'll Love This Recipe

  • Easy to make with common ingredients.
  • Perfect balance of sweet and tropical flavors.
  • A crowd-pleaser for any occasion.
  • Moist and tender texture that stays fresh for days.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 cup crushed pineapple, drained
1/2 cup coconut milk
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
1 1/2 cups sweetened shredded coconut

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, mix the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the coconut milk. Stir until just combined.
6. Fold in the crushed pineapple and shredded coconut gently until evenly distributed.
7. Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

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