Pineapple Coconut Cake
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 9x13 inch baking pan
- 1 Spatula
- 1 Cooling rack
- 1 measuring cup set
- 1 measuring spoon set
- 1 Knife
- 1 Spoon
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1/2 cup Unsalted butter softened
- 1 cup Coconut milk
- 3 Large eggs
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 cup Crushed pineapple drained
- 1 tablespoon Vanilla extract
- 1 cup Sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the 9x13 inch baking pan and set aside.
- In a mixing bowl, combine flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter and sugar with an electric mixer until light and fluffy.
- Add the eggs one at a time to the butter mixture, beating well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with coconut milk, starting and ending with the dry ingredients.
- Fold in the crushed pineapple and shredded coconut into the batter.
- Pour the batter into the prepared baking pan and spread it evenly with a spatula.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Transfer the cake to a cooling rack to cool completely before serving.
Notes
For the best results, ensure all your ingredients are at room temperature before starting to mix them. This helps in achieving a smooth batter and even baking. Don't overmix the batter once the dry ingredients are added to avoid a dense cake. You can also add some toasted coconut flakes on top for extra texture and flavor.
Tried this recipe?Let us know how it was!