Description
A moist and fluffy cake that combines the rich flavors of coconut and pineapple, creating a delightful tropical escape.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 cup coconut milk
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
- ¾ cup diced pineapple (fresh or canned, drained)
- 1 ½ cups heavy whipping cream
- ¾ cup powdered sugar
- ½ tsp coconut extract
- ½ cup toasted shredded coconut (for garnish)
- Fresh pineapple slices or edible flowers (optional, for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Mix the dry ingredients: flour, baking powder, baking soda, and salt.
- Cream the butter and sugar until light and fluffy.
- Add eggs, coconut milk, and vanilla extract to the butter mixture and mix well.
- Gradually combine the dry ingredients with the wet mixture and fold in shredded coconut and diced pineapple.
- Divide the batter between the prepared pans and bake for 25-30 minutes.
- Prepare the Coconut Cream Frosting by whipping heavy cream, powdered sugar, and coconut extract until soft peaks form.
- Assemble the cake by layering and frosting it, then garnish with toasted coconut and optional decorations.
Notes
- Use room temperature ingredients for better mixing.
- Don’t overmix the batter to keep the cake light and fluffy.
- Check the oven temperature for accurate baking.
- Allow cakes to cool completely before frosting.
- Use fresh ingredients for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
Keywords: Coconut Cream Cake, Tropical Cake, Pineapple Cake, Dessert Recipe