Description
Coconut Pineapple Summer Cake is a delightful tropical dessert that captures the essence of summer in every bite. With its moist coconut-infused layers and juicy pineapple chunks, topped with fluffy whipped cream and shredded coconut, this cake is sure to impress at any gathering. Perfect for barbecues or family get-togethers, it?s an easy-to-make treat that transports you straight to a sun-soaked paradise. Enjoy the burst of refreshing flavors that make every slice a mini-vacation for your taste buds.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- ? tsp salt
- 1 cup full-fat coconut milk
- 3 large eggs
- ? cup unsalted butter (melted)
- 1 tsp vanilla extract
- 1 cup pineapple chunks (fresh or canned)
- 1 cup heavy whipping cream
- ? cup shredded coconut (toasted or plain)
Instructions
- Preheat your oven to 350?F (175?C) and grease two round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix coconut milk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently; fold in pineapple chunks.
- Divide the batter between prepared pans and bake for 25-30 minutes until golden brown.
- Cool cakes for ten minutes in pans before transferring to wire racks.
- Whip heavy cream until soft peaks form; frost one layer and stack with the other. Top with remaining whipped cream and sprinkle with shredded coconut.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg