Pineapple and Coconut Cake
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup coconut milk
1/2 cup crushed pineapple, drained
1/2 cup shredded sweetened coconut
For the Filling & Topping:
1 1/2 cups whipped cream or whipped topping
1/2 cup pineapple preserves or crushed pineapple
1 cup fresh pineapple chunks
1/4 cup sweetened condensed milk (optional drizzle)
Directions:
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Alternately add the dry ingredients and coconut milk to the butter mixture. Stir in crushed pineapple and shredded coconut.
Divide batter between pans and bake for 22–25 minutes, or until a toothpick comes out clean. Cool completely.
Spread whipped cream over one cake layer and top with pineapple preserves. Place the second layer on top.
Frost the top with more whipped cream, then arrange pineapple chunks and drizzle with sweetened condensed milk if desired.
Chill for at least 1 hour before slicing.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes + chill time
Kcal: 340 kcal | Servings: 8 slices
Tips:
Use coconut cream instead of milk for a richer flavor.
Toast coconut flakes and sprinkle on top for extra crunch.
#pineapplecake #tropicaldessert #coconutcake #fruitdesserts #layercake #easydesserts #pineapplelovers #summerdessert #homemadecake #bakinglove