Description
A delicious pineapple coconut cake with a light and fluffy texture, perfect for any occasion.
Ingredients
Scale
- 1 cup full-fat coconut milk
- 1 ½ cups granulated sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup well-drained pineapple chunks (fresh or canned)
- ½ cup unsalted butter (room temperature)
- 4 large eggs
- 1 cup shredded coconut (unsweetened)
- 2 cups powdered sugar (for frosting)
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a mixing bowl, cream together butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk flour, baking powder, and shredded coconut; gradually add to wet ingredients, alternating with coconut milk.
- Fold in pineapple chunks gently using a spatula.
- Pour batter into prepared pans and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Allow cakes to cool for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, beat cream cheese with powdered sugar until smooth; frost between cake layers and on top.
Notes
- This cake can be enjoyed plain or with frosting for added sweetness.
- Store any leftover cake in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg