Pineapple Coconut Cake
By Wafa — 100+ tested recipes
A moist and fragrant cake combining juicy pineapple with the sweetness of coconut. A true tropical getaway for your afternoon snack.
Ingredients
- 1 can canned pineapple in syrup
- 3 eggs
- 100 g sugar
- 100 g melted butter
- 150 g all-purpose flour
- 100 g shredded coconut
- 1 tsp baking powder
- 1 pinch salt (A pinch)
Instructions
- 1Preheat your oven to 180°C (350°F).
- 2In a large bowl, whisk together the flour, shredded coconut, baking powder, and a pinch of salt. Set aside.
- 3In a separate bowl, beat the eggs and sugar together until the mixture is pale and frothy.
- 4Add the melted butter to the egg and sugar mixture, beating until fully incorporated.
- 5Gradually fold the dry ingredients (flour and coconut) into the wet mixture. Mix gently until the batter is smooth.
- 6Cut the pineapple slices into small cubes and fold them into the batter. (You can use the entire can for a more pronounced flavor.)
- 7Bake the cake for approximately 35 to 40 minutes, or until a knife inserted into the center comes out clean.
- 8Let the cake cool in the pan for 10 minutes before removing it from the mold.
Tips
- Serve it with a light whipped cream or a scoop of vanilla ice cream for an extra treat.
- A mango or passion fruit coulis will enhance the exotic flavors.
- Use high-quality shredded coconut for better flavor and texture.
Nutrition
Frequently asked questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple instead of canned. However, canned pineapple is often preferred for cakes because it adds extra sweetness and a tender texture thanks to the syrup. Plus, it's ready to use, which makes preparation easier. Fresh pineapple, while delicious, requires more prep and can have a firmer texture and a more acidic flavor.
Can I use a fruit other than pineapple?
Of course, you can use other fruits, but the pineapple-coconut combination is truly special. If you want to try something different, you could use canned apricots, peaches, or pears. Make sure the fruit is well-drained if using canned varieties to avoid adding too much moisture to the batter.
Can I make this cake in advance?
Absolutely, this cake can be made in advance and stored in the refrigerator for 2 to 3 days. Before serving, let it come back to room temperature or warm it slightly in the oven to restore its moist texture.
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