A moist tropical cake bursting with sweet pineapple and creamy coconut goodness 🌴💛
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Yield: 8 servings
Ingredients:
2 cups all-purpose flour
1 ½ cups granulated sugar
1 tbsp baking powder
½ tsp salt
3 large eggs
1 cup crushed pineapple (with juice)
½ cup vegetable oil
1 tsp vanilla extract
1 cup coconut milk
1 cup shredded coconut (toasted if desired)
1 cup heavy cream
½ cup powdered sugar
Pineapple slices (for topping)
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a square or round baking pan.
2. In a large bowl, mix flour, sugar, baking powder, and salt.
3. Add eggs, crushed pineapple with juice, oil, vanilla, and coconut milk. Mix until smooth.
4. Pour batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean.
5. Let the cake cool completely, then slice horizontally to create layers if desired.
6. Whip heavy cream with powdered sugar until soft peaks form.
7. Spread whipped cream between layers and on top of the cake.
8. Sprinkle shredded coconut over the frosting.
9. Decorate with pineapple slices on top. Chill slightly before serving for best flavor.
Pro Tip:
Toast the shredded coconut in a dry pan for a few minutes until golden—it adds a delicious nutty flavor and extra crunch!
