Description
A delicious and moist layer cake featuring toasted coconut and pineapple, perfect for tropical-themed celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
- 1/2 cup shredded toasted coconut
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the coconut milk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the crushed pineapple and toasted coconut.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Notes
- For added flavor, consider using coconut extract in addition to vanilla.
- Make sure to drain the crushed pineapple well to avoid excess moisture in the cake.
- This cake can be frosted with cream cheese frosting or whipped cream for a lighter option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Toasted Coconut Pineapple Layer Cake, Tropical Cake, Pineapple Cake, Coconut Cake