Quick Pineapple Coconut Cake Recipe From Scratch
The Quick Pineapple Coconut Cake Recipe From Scratch is a delightful dessert that combines tropical flavors with a moist, tender crumb, perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
- Spatula
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Sifted before measuring for a light texture.
- 1.5 cups Granulated Sugar Adds sweetness and moisture.
- 2 teaspoons Baking Powder Essential for a light and fluffy cake.
- 0.5 teaspoon Salt Enhances flavors and balances sweetness.
Wet Ingredients
- 1 cup Coconut Milk Full-fat for richness.
- 1 cup Crushed Pineapple Drained to prevent excess moisture.
- 2 large Eggs For binding and moisture.
- 0.5 cup Vegetable Oil Keeps the cake moist.
- 1 cup Shredded Coconut Adds texture and flavor.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk until well blended.
- In a separate bowl, whisk together the eggs, coconut milk, and vegetable oil until smooth.
- Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined.
- Fold in the crushed pineapple and shredded coconut until evenly distributed.
- Prepare a 9x13-inch baking pan by greasing it or lining it with parchment paper.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Frost or serve as desired once cooled.
Notes
For variations, consider adding diced mango or nuts, or using a coconut cream frosting.