Introduction
The Coconut Pineapple Cake is a tropical delight perfect for your next outdoor gathering. The combination of sweet pineapples and nutty coconut in a moist cake is a match made in heaven. This recipe is easy to make and is guaranteed to please the crowd.
Ingredients
- 250g all-purpose flour
- 200g sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 120ml vegetable oil
- 2 large eggs
- 240ml pineapple juice
- 1 tsp vanilla extract
- 100g shredded coconut
Instructions
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Preheat the oven to 180°C. Grease a 9-inch cake pan with butter or cooking spray.
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In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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In a separate bowl, mix together the vegetable oil, eggs, pineapple juice, and vanilla extract.
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Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the shredded coconut.
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Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool for 10 minutes before removing it from the pan. Slice and serve with whipped cream or vanilla ice cream.
Variations
Vegan Version
To make this recipe vegan, replace the eggs with 2 tablespoons of flaxseed meal mixed with 6 tablespoons of water. Let the mixture sit for 5 minutes before adding it to the wet ingredients.
Gluten-Free Version
To make this recipe gluten-free, replace the all-purpose flour with a gluten-free flour blend.
Pineapple Coconut Cupcakes
To make individual servings, pour the batter into a muffin tin lined with cupcake liners. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Pineapple Cream Cheese Frosting
Top the cake with a delicious pineapple cream cheese frosting. Beat 8 ounces of softened cream cheese with 1/4 cup of crushed pineapple and 1/4 cup of powdered sugar until smooth. Spread the frosting over the cooled cake.
Conclusion
This Coconut Pineapple Cake is a perfect dessert for your next tropical-themed party. It is easy to make and combines the flavors of sweet pineapples and nutty coconut in every bite. This recipe is sure to be a crowd-pleaser, so give it a try and transport yourself to a tropical paradise.
FAQ
Can I use fresh pineapple instead of canned pineapple?
Yes, you can use fresh pineapple instead of canned pineapple. You will need to peel and chop the pineapple before adding it to the cake batter.
Can I use unsweetened shredded coconut instead of sweetened shredded coconut?
Yes, you can use unsweetened shredded coconut instead of sweetened shredded coconut. However, keep in mind that the cake may be less sweet than intended.
How do I know when the cake is fully cooked?
You can test if the cake is fully cooked by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is fully cooked.
Can I add nuts to the cake batter?
Yes, you can add nuts such as chopped almonds or pecans to the cake batter for additional texture and flavor.
Can I use coconut milk instead of regular milk?
Yes, you can use coconut milk instead of regular milk in this recipe. It will add more coconut flavor to the cake.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time. However, store it in an airtight container at room temperature for up to two days or in the refrigerator for up to five days.
Can I freeze this cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to three months.
Can I use a different type of flour?
This recipe calls for all-purpose flour, but you can use other types of flour such as cake flour or gluten-free flour. Just be aware that the texture and taste of the cake may be slightly different.
Do I need to drain the canned pineapple?
No, you do not need to drain the canned pineapple. The juice will add moisture and flavor to the cake.
Can I add frosting to the cake?
Yes, you can add frosting to the cake for additional sweetness and decoration. Cream cheese frosting or vanilla buttercream frosting would be good options.
