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–+ servings

Pineapple-Coconut Cake

A delightful treat combining tropical flavors of pineapple and coconut in a moist and fluffy cake, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

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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