Imagine sinking your fork into a slice of heaven that combines the sweet, tangy burst of tropical pineapple with the rich, creamy texture of coconut - all baked into a moist, irresistible cake that promises to whisk you away to a sun-drenched island getaway. This isn't just a cake; it's a culinary escape that transforms your kitchen into a tropical paradise, delivering an explosion of flavors that will make your guests beg for the recipe!
Prep Time: 20 mins
Cook Time: 90 mins
Total Time: 1 hrs 50 mins
Cuisine: Tropical
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Drain the crushed pineapple thoroughly, gently pressing out excess liquid to prevent the cake from becoming too wet.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet mixture, alternating with the drained crushed pineapple. Mix gently to maintain a light cake texture.
- Stir in the shredded coconut and vanilla extract, mixing until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 75-90 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Once cooled, you can optionally dust with powdered sugar or top with a light coconut glaze for extra flavor.
Tips
- Moisture is Key: Thoroughly drain the crushed pineapple to prevent a soggy cake. Use a fine-mesh strainer and gently press out excess liquid.
- Room Temperature Matters: Ensure eggs and butter are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Gently fold ingredients to maintain a light, fluffy consistency. Overmixing can lead to a dense, tough cake.
- Oven Accuracy: Use an oven thermometer to ensure precise temperature, as fruit cakes can be sensitive to heat variations.
- Cooling is Crucial: Allow the cake to cool completely before adding any glaze or powdered sugar topping to prevent melting and maintain presentation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 95mg
