Tropical Pineapple Coconut Cake Recipe: A Moist and Flavorful Dessert
Indulge in the ultimate tropical treat with this Pineapple Coconut Cake! Perfect for any occasion, this cake combines the sweetness of pineapple with the rich, nutty flavor of coconut, creating a dessert that’s both refreshing and indulgent. Whether you’re using canned pineapple or fresh, this recipe is easy to follow and guarantees a delicious result. Follow our step-by-step guide to create a cake that’s sure to impress your family and friends!
Ingredients
- 1 can of pineapple in syrup or a small fresh pineapple
- Pineapple juice (100% pure juice)
- 4 eggs
- 150g brown sugar
- 150g softened butter
- 125g grated coconut
- 100g flour
- 1 packet of dry yeast
- 1 tablespoon dark rum
Preparation
Preheat your oven to 180°C (350°F). Start by beating the egg yolks and brown sugar until the mixture whitens. Add the softened butter and mix well. Gradually pour in the flour and dry yeast, stirring until combined. Fold in the grated coconut and dark rum for a tropical twist. In a separate bowl, beat the egg whites until stiff peaks form, then gently incorporate them into the batter. Prepare your pineapple by cutting it into rings (if using fresh) or draining the syrup (if using canned). Layer the pineapple rings at the bottom of a greased cake mold. Pour the coconut cake batter over the pineapple. Bake for 40 minutes or until a toothpick comes out clean. Allow the cake to cool before flipping it onto a serving plate, pineapple side up. Drizzle with reserved pineapple syrup or juice for extra moisture. Serve and enjoy this tropical paradise in every bite!
