Tropical Delight Pineapple Cake

🕒 Prep: 15 min
🔥 Cook: 35 min
🍽 Serves: 8
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Welcome to your next favorite dessert: the Tropical Delight Pineapple Cake! This cake is a perfect blend of sweet pineapple and rich coconut, making it a great treat for any occasion. It's simple enough for a casual gathering yet fancy enough to impress guests.

Ingredients for Tropical Delight Pineapple Cake

The key to this cake is in its ingredients. Starting with butter, which provides a rich base and helps create a tender crumb. Sugar sweetens the cake and assists in achieving a light texture when creamed with butter. The eggs act as a binding agent, giving structure to the cake. Vanilla extract adds depth of flavor, complementing the tropical notes.

Flour forms the bulk of the batter, while baking powder and baking soda ensure the cake rises beautifully. A pinch of salt enhances all the flavors. The star ingredient, crushed pineapple, introduces moisture and a sweet-tart flavor. Coconut milk adds a creamy, rich taste that pairs perfectly with the shredded coconut. Lastly, pecans provide a nutty contrast to the tropical sweetness.

Tips & Tricks

  • Ensure your butter is at room temperature for easier creaming.
  • Draining the crushed pineapple is key to prevent a soggy cake.
  • Toast the pecans beforehand for an extra depth of flavor.

Serving Suggestions

This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. For a refreshing touch, serve it with a side of mixed tropical fruits like mango and kiwi.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes, but ensure it's finely crushed and well-drained to avoid excess moisture.
Is there a substitute for coconut milk?
Whole milk or almond milk can be used, but it will alter the flavor slightly.
Can I make this cake in advance?
Absolutely! It stays moist for a couple of days, making it perfect for prepping ahead.

Tropical Delight Pineapple Cake Recipe Walkthrough

First, preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish. This will prevent the cake from sticking and ensure even cooking. In a large bowl, cream together the sugar and butter until they're light and fluffy. This step is crucial for incorporating air into the batter, which helps with the cake's texture.

Next, beat in the eggs one at a time. This gradual addition allows each egg to fully integrate, providing a stable emulsion. Stir in the vanilla extract to enhance the aromatic profile. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients separately ensures that the baking agents are evenly distributed.

Now, gradually add the dry ingredients to the wet mixture, alternating with coconut milk. This technique helps maintain the batter's consistency and prevents overmixing, which can lead to a dense cake. Once combined, gently fold in the crushed pineapple, shredded coconut, and chopped pecans. Pour the batter into your prepared dish, spreading it evenly.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. This indicates the cake is cooked through. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This step helps the cake set and prevents it from breaking apart.

Why You'll Love This Recipe

  • A delightful combination of tropical flavors that transport you to a sunny getaway.
  • Moist and fluffy texture thanks to fresh ingredients like pineapple and coconut milk.
  • Easy to make with just one baking dish and two bowls — minimal cleanup required!
  • Nutty pecans add a satisfying crunch to every bite.

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

Step-by-step 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.

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