Tropical Coconut Pineapple Cake

🕒 Prep: 10 min
🔥 Cook: 35 min
🍽 Serves: 8
★★★★★
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This Tropical Coconut Pineapple Cake is a delightful escape to the tropics in every bite. It's a perfect balance of sweet, tangy, and nutty flavors, making it an irresistible treat for any occasion. Simple to whip up and even easier to enjoy, it’s a must-try for cake lovers.

Ingredients for Tropical Coconut Pineapple Cake

All-purpose flour gives the cake its structure, while granulated sugar adds just the right amount of sweetness. A pinch of baking soda helps the cake rise, and a touch of salt balances the flavors. The unsweetened shredded coconut adds texture and a burst of coconut flavor. Crushed pineapple with juice brings moisture and a tropical tang to the cake. Coconut milk enhances the coconut profile and keeps the cake moist. Vegetable oil contributes to the tenderness, while vanilla extract adds a subtle depth of flavor. Lastly, eggs bind everything together, creating a cohesive batter.

Tips & Tricks

  • For a more robust coconut flavor, toast the shredded coconut before adding to the batter.
  • Ensure that the crushed pineapple is evenly distributed to avoid soggy spots.
  • Use room temperature eggs for better mixing and a smoother batter.

Serving Suggestions

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a tropical twist, serve it with a side of mango or passion fruit puree. If you’re feeling indulgent, sprinkle some toasted coconut flakes on top for extra crunch.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes, just make sure to crush it and retain some juice for moisture.
Is there a substitute for coconut milk?
You can use regular milk, but it will slightly alter the flavor.
Can I make this cake gluten-free?
Swap the all-purpose flour with a gluten-free baking mix for best results.

Tropical Coconut Pineapple Cake Recipe Walkthrough

First, preheat your oven to 350°F (175°C). While it warms up, grease a 9-inch round cake pan to ensure nothing sticks. In a large bowl, whisk together the flour, sugar, baking soda, salt, and shredded coconut. This dry mix sets the foundation for your cake.

In a separate bowl, combine the crushed pineapple (with its juice), coconut milk, vegetable oil, vanilla extract, and eggs. Stir until everything is well blended. This wet mix is what infuses the cake with its signature tropical taste.

Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be gentle here; overmixing can lead to a tough cake. Once mixed, pour the batter into your prepared cake pan, spreading it evenly with a spatula.

Pop the pan into your preheated oven and let it bake for 30-35 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. After baking, let the cake cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before serving.

Why You'll Love This Recipe

  • Infused with natural sweetness and moisture from crushed pineapple.
  • Rich in flavor with creamy coconut milk and shredded coconut.
  • Quick preparation time – perfect for last-minute gatherings.
  • Single-layer cake means less fuss, more fun!

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

Step-by-step 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.

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