Heavenly Coconut Pineapple Velvet Cake
A delightful cake combining tropical flavors of coconut and pineapple, perfect for any celebration.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup butter, softened Make sure it is softened but not melted.
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1 cup crushed pineapple, drained Can use fresh pineapple if crushed and drained well.
- 1 cup shredded coconut
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream the butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk until just combined.
- Fold in the crushed pineapple and shredded coconut.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Serving
- Frost as desired, perhaps with a coconut cream frosting, and serve.
Notes
For an extra touch, serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream, and garnish it with fresh pineapple slices or a sprinkle of toasted coconut. Store any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Wrap well to keep it moist.