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- 2 cups all-purpose flour - 1 cup granulated sugar - 1 cup unsweetened shredded coconut - 1 cup crushed pineapple, drained - 1/2 cup unsalted butter, softened - 1 cup coconut milk - 3 large eggs - 1 tablespoon baking powder - 1/2 teaspoon salt - 1 teaspoon vanilla extract - 1/2 cup powdered sugar (for frosting) - 2 tablespoons coconut cream (for frosting) For this cake, I recommend using standard measurements. If you want a lighter cake, try using cake flour instead of all-purpose flour. You can swap coconut milk with almond milk for a different flavor. If you prefer a dairy-free cake, use vegan butter and a dairy-free milk. For the eggs, you can use flax eggs or applesauce as a substitute. One flax egg equals one tablespoon of ground flaxseed mixed with three tablespoons of water. Use fresh and high-quality ingredients for the best taste. Select shredded coconut that is unsweetened. This gives a better flavor and helps control sweetness. Make sure your butter is softened. This helps it blend smoothly with sugar. For the crushed pineapple, drain it well. Too much juice can make the cake soggy. Lastly, check the expiration dates on your baking powder and vanilla extract. Fresh ingredients ensure a successful bake. To start, preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This helps the cake release easily after baking. Gather all your ingredients before you begin. You will need flour, sugar, coconut, pineapple, butter, coconut milk, eggs, baking powder, salt, and vanilla extract. In a large mixing bowl, cream the softened butter and granulated sugar. Mix for about 3 to 4 minutes until it looks light and fluffy. Then, add the eggs one by one. Make sure to mix well after each egg. Stir in the vanilla extract next. In another bowl, combine flour, baking powder, shredded coconut, and salt. Gradually add this dry mix to the wet mix, alternating with the coconut milk. Start and end with the dry mix. Be careful not to overmix. Finally, gently fold in the crushed pineapple until it is well mixed. Pour the batter into your prepared pan. Smooth the top with a spatula for an even bake. Bake it in the preheated oven for 30 to 35 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your cake is ready. Once baked, let it cool in the pan for 10 minutes. After that, transfer it to a wire rack to cool completely. This cooling step is crucial for the frosting to stick well later on. Baking can be tricky, but I have some tips to help you. - Overmixing the batter: This can make the cake tough. Mix gently and just until combined. - Wrong oven temperature: Always preheat your oven to 350°F. An oven thermometer helps. - Not measuring ingredients correctly: Use measuring cups for dry and liquid ingredients. Precision matters. - Skipping the cooling step: Let the cake cool completely before frosting for the best result. To bring out the best taste in your cake, try these ideas: - Use fresh ingredients: Fresh eggs and coconut milk make a big difference. - Let the pineapple drain well: This keeps your batter from getting too wet. - Add a pinch of salt: A little salt enhances sweetness and balances flavors. - Experiment with vanilla: Try using vanilla bean paste for a richer taste. The frosting adds a lovely touch to your cake. Here are some tips: - Make the frosting smooth: Whisk the powdered sugar and coconut cream well. - Adjust consistency: If the frosting is too thick, add more coconut cream until just right. - Garnish creatively: Add extra shredded coconut and pineapple slices on top for flair. - Slice neatly: Use a sharp knife dipped in warm water for clean cuts. {{image_2}} You can change the flavors in this cake. Try adding fresh mango or banana for a twist. Chopped macadamia nuts add a nice crunch. You can also swap coconut milk for almond milk or oat milk. This makes the cake lighter and just as tasty. While I love the coconut cream frosting, you can try other options. A simple cream cheese frosting pairs well with the tropical flavors. You can also use whipped cream for a lighter touch. For chocolate lovers, a chocolate ganache gives a rich contrast. To make a layer cake, split the batter into two or three pans. Bake them for a shorter time, around 25-30 minutes. Once cooled, stack the layers with frosting in between. This gives a stunning look and makes every slice extra special. Store leftover cake in an airtight container. This keeps it fresh and moist. Place the cake at room temperature if you plan to eat it within two days. If it will be longer, refrigerate it. Use parchment paper between layers to prevent sticking. To freeze the cake, first, let it cool completely. Wrap it tightly in plastic wrap. Then place it in a freezer-safe bag or container. Label it with the date. The cake can last in the freezer for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. If you want to enjoy warm cake, preheat your oven to 350°F (175°C). Place slices on a baking sheet. Heat for about 10-15 minutes. You can also use the microwave for a quick reheat. Just warm slices for 15-20 seconds. Enjoy your cake warm with a fresh texture! Pineapple Coconut Cake can last about 3 to 5 days. Keep it in an airtight container. If you store it in the fridge, it may last a bit longer. The cake can become dry if left out too long. Yes, you can use fresh pineapple! Just chop it into small pieces and drain any juice. Fresh pineapple adds a bright flavor and texture to the cake. Make sure to measure the same amount as canned pineapple. To make this cake gluten-free, use a gluten-free flour blend. Many blends work well in baking. Look for ones that include xanthan gum for the best texture. You may need to adjust the baking time slightly. This blog post covered all the key parts to make a tasty Pineapple Coconut Cake. I shared the right ingredients, detailed steps, and helpful tips to avoid mistakes. You learned ways to customize the cake with fun flavors and how to store leftovers or freeze them for later. With this guide, you can bake a delicious cake that impresses friends and family. Enjoy the process and make it your own!

Pineapple Coconut Cake

Indulge in a slice of paradise with this Tropical Bliss Pineapple Coconut Cake! Bursting with flavors of pineapple and coconut, this delightful cake is perfect for any occasion. Follow simple steps to create a moist and fluffy dessert topped with creamy coconut frosting. Whether you're hosting a party or just treating yourself, this cake will wow your taste buds. Click through to discover the full recipe and bring a tropical twist to your baking!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 cup unsweetened shredded coconut

1 cup crushed pineapple, drained

1/2 cup unsalted butter, softened

1 cup coconut milk

3 large eggs

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

1/2 cup powdered sugar (for frosting)

2 tablespoons coconut cream (for frosting)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

    In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

      Beat in the eggs one at a time, incorporating well after each addition. Add in the vanilla extract and mix well.

        In a separate bowl, combine the all-purpose flour, baking powder, shredded coconut, and salt.

          Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Begin and end with the dry ingredients, mixing until just combined.

            Fold in the crushed pineapple gently into the batter until evenly distributed.

              Pour the batter into the prepared baking pan and smooth the top with a spatula.

                Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

                    For frosting, whisk together the powdered sugar and coconut cream in a bowl until smooth. Adjust consistency with more coconut cream if necessary.

                      Once the cake is cool, spread the coconut cream frosting evenly on top of the cake.

                        Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12

                          - Presentation Tips: Garnish the top of the frosted cake with additional shredded coconut and a few pineapple slices for an extra tropical touch. Slice into squares and serve on a colorful plate.