Description
Indulge in a slice of paradise with this delightful Pineapple Coconut Cake! This tropical treat combines the sweet, juicy goodness of pineapple with the creamy richness of coconut, delivering a refreshing flavor that’s perfect for any occasion. Whether you’re hosting a summer gathering or simply treating yourself to a homemade dessert, this cake is sure to impress. Its moist texture and fluffy layers make every bite a mini-vacation for your taste buds.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 ½ cups Granulated Sugar
- 1 tablespoon Baking Powder
- ½ teaspoon Salt
- ½ cup Unsalted Butter, softened
- 4 large Eggs
- 1 cup Coconut Milk
- 1 cup Pineapple Chunks (fresh or canned, well-drained)
- 1 cup Shredded Coconut
Instructions
- Preheat your oven to 350°F (175°C) and prepare two round cake pans by greasing them and lining them with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Mix in coconut milk, then gently fold in pineapple chunks and shredded coconut.
- Gradually add dry ingredients to wet mixture until just combined—do not overmix.
- Divide batter evenly between prepared pans and bake for 25-30 minutes or until golden brown; check doneness with a toothpick.
- Allow cakes to cool completely before serving.
Nutrition
- Serving Size: 1 slice (128g)
- Calories: 345
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg