Coconut Pineapple Cake

Coconut Pineapple Cake

Coconut Pineapple Cake is a tropical delight that combines the creamy, nutty flavor of coconut with the sweet, juicy essence of pineapple. This cake is perfect for summer parties, special occasions, or simply as a sweet escape to a tropical paradise.

With its moist, tender crumb and a luscious frosting that echoes the cake’s flavors, Coconut Pineapple Cake offers a delightful balance of sweetness and freshness. Whether you’re celebrating a milestone or just indulging in a weekend treat, this cake is sure to impress.

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup shredded coconut (sweetened or unsweetened)
• 1/2 cup crushed pineapple, drained
• 1/2 cup unsalted butter, softened
• 1/2 cup sour cream
• 2 large eggs
• 1/2 cup coconut milk (or regular milk)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup coconut milk
• 1/2 cup shredded coconut, toasted (for garnish)
• 1/4 cup crushed pineapple, drained (for garnish)
• 1/2 teaspoon vanilla extract

How to Make:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk, beginning and ending with the flour mixture. Fold in the shredded coconut and crushed pineapple until well combined.

Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Prepare the Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the coconut milk and vanilla extract until the frosting is light and fluffy. If the frosting is too thick, add a little more coconut milk; if too thin, add more powdered sugar.

Frost the Cake: Once the cake is completely cooled, spread the frosting evenly over the top and sides. Garnish with toasted shredded coconut and a few spoonfuls of crushed pineapple for an extra tropical touch.

Serve: Slice the cake and serve. It pairs beautifully with a cup of coffee or a cold glass of iced tea.

Chef’s Note: For an added burst of flavor, you can mix a bit of finely chopped fresh pineapple into the frosting or layer some between the cake layers if you’re making a multi-layer cake. To toast the shredded coconut, place it in a dry skillet over medium heat, stirring frequently, until golden brown. This will add a rich, nutty flavor to the cake. The cake can be stored at room temperature for up to 3 days or refrigerated for up to a week. It also freezes well for up to 2 months.

Nutrition Info: (Note: Nutritional values are approximate and based on a serving size of 1 slice, assuming 12 slices per cake.)

• Calories: 320 per slice
• Total Fat: 17g
• Saturated Fat: 11g
• Cholesterol: 60mg
• Sodium: 150mg
• Total Carbohydrates: 41g
• Dietary Fiber: 1g
• Sugars: 29g
• Protein: 3g

Coconut Pineapple Cake is a vibrant and flavorful dessert that brings a taste of the tropics to your table. With its moist texture and delicious frosting, it’s a perfect treat for any occasion. Enjoy this sweet slice of paradise!

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