Pineapple-Coconut Cake Recipe That Will Delight Your Taste Buds!

Why Make This Recipe

Pineapple-Coconut Cake is a delightful treat that combines two tropical flavors in a moist and fluffy cake. This recipe is perfect for any occasion, whether it's a birthday, a family gathering, or just a sweet craving. The combination of pineapple and coconut creates a refreshing taste that makes every bite enjoyable. Plus, it's easy to make, so anyone can try it at home!

How to Make Pineapple-Coconut Cake

Ingredients:

• Coconut flour – 200 g
• Eggs – 4 pcs
• Sugar – 150 g
• Pineapple – 300 g
• Coconut milk – 200 ml
• Baking powder – 1 teaspoon
• Vanilla extract – 1 teaspoon
• Coconut flakes – for decoration

Directions:

1. Prepare all the ingredients and a springform pan.
2. In a bowl, beat the eggs with sugar until they are fluffy. Add the coconut milk and vanilla extract.
3. In another bowl, combine the coconut flour with baking powder, then add this dry mix to the wet ingredients.
4. Chop the pineapple into small pieces and fold it into the batter. Pour the mixture into the prepared springform pan.
5. Bake in the oven at 180°C for 30-35 minutes.
6. Once baked, let the cake cool, then decorate it with coconut flakes.

How to Serve Pineapple-Coconut Cake

Serve the Pineapple-Coconut Cake alone or with a dollop of whipped cream on top. You can also add some fresh pineapple slices or extra coconut flakes for a lovely presentation. This cake pairs well with a cup of tea or coffee, making it a perfect dessert for any time of the day.

How to Store Pineapple-Coconut Cake

To store leftover Pineapple-Coconut Cake, keep it in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for a longer time, you can refrigerate it for about a week. Just be sure to cover it well to prevent it from drying out.

Tips to Make Pineapple-Coconut Cake

• Ensure that the eggs are at room temperature before mixing. This helps them incorporate better into the batter.
• You can use fresh or canned pineapple; just make sure to drain any excess juice from canned pineapple.
• If you want a sweeter cake, feel free to add a little more sugar according to your taste.

Variation

You can swap coconut flour for all-purpose flour if you prefer a different texture. Additionally, adding nuts like chopped almonds or walnuts can provide extra crunch and flavor.

FAQs

1. Can I use a different type of flour?
Yes, you can use all-purpose flour instead of coconut flour. However, the taste and texture may vary.

2. How can I make this cake gluten-free?
Using coconut flour makes this cake gluten-free. Ensure that all your other ingredients are also gluten-free.

3. Can I freeze the cake?
Yes, you can freeze the Pineapple-Coconut Cake. Wrap it well in plastic wrap and store it in an airtight container. It can last for about 1-2 months in the freezer.

With this simple recipe, you're ready to enjoy a delicious Pineapple-Coconut Cake that is sure to delight everyone!

Pineapple-Coconut Cake

A delightful treat combining tropical flavors of pineapple and coconut in a moist and fluffy cake, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Cake, Dessert

Cuisine: American, Tropical

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 200 g Coconut flour
• 4 pcs Eggs Ensure they are at room temperature
• 150 g Sugar Adjust based on taste
• 300 g Pineapple Can use fresh or canned, drain excess juice if canned
• 200 ml Coconut milk
• 1 teaspoon Baking powder
• 1 teaspoon Vanilla extract
• to taste Coconut flakes For decoration

Method

 

Preparation

1. Prepare all the ingredients and a springform pan.
2. In a bowl, beat the eggs with sugar until they are fluffy. Add the coconut milk and vanilla extract.
3. In another bowl, combine the coconut flour with baking powder, then add this dry mix to the wet ingredients.
4. Chop the pineapple into small pieces and fold it into the batter. Pour the mixture into the prepared springform pan.

Baking

1. Bake in the oven at 180°C for 30-35 minutes.
2. Once baked, let the cake cool, then decorate it with coconut flakes.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 10gSodium: 150mgFiber: 3gSugar: 20g

Notes

Serve the cake alone or with a dollop of whipped cream, and enjoy it with tea or coffee. Store in an airtight container for up to 3 days at room temperature or refrigerate for about a week.

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