Description
Indulge in a moist, tropical escape with this Pineapple and Coconut Dream Cake. Combining the bright, tangy acidity of crushed pineapple with the rich, nutty sweetness of shredded coconut, this cake creates a perfectly balanced crumb. It is an effortless, one-bowl dessert that delivers bakery-quality results, making it the ideal centerpiece for a weekend brunch or a satisfying finish to any meal. This reliable, fruit-forward sponge is designed to stay soft and fragrant, ensuring a delicious experience for guests of all ages.
Ingredients
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon baking powder
1/2 teaspoon salt
1 cup crushed pineapple, thoroughly drained
1/2 cup sweetened shredded coconut
1/2 cup milk
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk.
Fold in the thoroughly drained crushed pineapple and shredded coconut until evenly incorporated.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Ensure the pineapple is drained very well to prevent the cake from becoming dense. For a golden toasted finish, you can sprinkle an extra tablespoon of coconut on top before baking. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: Tropical Fusion