Tropical Pineapple Coconut Paradise Cake
Recipe
Ingredients:
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsweetened coconut flakes
1 cup crushed pineapple, drained
1/2 cup sugar
1/2 cup unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
1 cup coconut milk
1/4 cup shredded coconut for topping (optional)
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar until creamy and smooth.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk. Mix until combined.
Gently fold in the crushed pineapple and coconut flakes.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, top with shredded coconut for added texture (optional) and serve.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 kcal | Servings: 8 servings