Pineapple Coconut Dream Cake
250kcal
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Spoon and level for accurate measurement.
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
Wet Ingredients
- 1/2 cup unsweetened coconut milk Unsweetened for the best flavor.
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup crushed pineapple (drained) Drain well to avoid a wet batter.
- 1/2 cup shredded coconut For added texture and flavor.
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the wet ingredients: coconut milk, vegetable oil, eggs, vanilla extract, crushed pineapple, and shredded coconut.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
Nutrition
Serving1gCalories250kcalCarbohydrates36gProtein3gFat10gSaturated Fat8gSodium150mgFiber1gSugar20g
Notes
Serve at room temperature or slightly warm. Add a dollop of whipped cream or a scoop of vanilla ice cream. For a simple finish, sprinkle extra shredded coconut on top. Store cooled cake wrapped in plastic at room temperature for 2 days or in the refrigerator for up to 5 days. Can freeze for up to 2 months.