Description
A moist and flavorful cake combining pineapple and coconut for a tropical treat.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240 ml) coconut milk
- 1 cup (240 g) crushed pineapple, drained
- 1/2 cup (40 g) toasted coconut flakes (for topping)
Instructions
- Preheat the oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 10-inch (25 cm) bundt pan or loaf pan to prevent sticking.
- Cream the butter and sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add eggs and extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract and coconut extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Alternate mixing: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the flour mixture, mixing just until combined. Do not overmix.
- Fold in pineapple: Gently fold in the crushed pineapple until evenly distributed throughout the batter.
- Pour into the pan: Pour the batter into the prepared bundt or loaf pan, smoothing the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Cool: Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Add topping: Once the cake is completely cool, sprinkle the toasted coconut flakes on top for added texture and flavor.
- Serve: Slice the cake and serve it on a plate. Enjoy it as a delightful dessert or a sweet treat with your afternoon coffee or tea.
Notes
- For extra flavor, you can add a bit of lime zest to the batter.
- Make sure to drain the crushed pineapple well to avoid excess moisture in the cake.
- Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
Keywords: Pineapple Coconut Pound Cake