Pineapple Coconut Dream Cake
A delightful tropical dessert combining sweet pineapple and creamy coconut in a moist cake that impresses on any occasion.
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup crushed pineapple, drained Ensure pineapple is well-drained to prevent sogginess.
- 1/4 cup butter, softened Make sure the butter is softened for easy creaming.
- 2 pieces eggs
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and crushed pineapple.
- In another bowl, combine the flour, baking powder, salt, and shredded coconut.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk, mixing just until combined.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
To serve, slice into wedges and add a dollop of whipped cream and some extra shredded coconut. Pairs well with tea or coffee. Store leftovers wrapped tightly or in an airtight container. Will last in the fridge for 3-4 days or can be frozen for up to 3 months.