Description
A delightful tropical cake combining the sweetness of pineapple with the rich flavor of coconut, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup crushed pineapple (with juice)
- 1/4 cup unsalted butter, softened
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Cream the butter and sugar together until light and fluffy.
- Beat in the egg and vanilla extract until well incorporated.
- In another bowl, combine the flour, baking powder, salt, and shredded coconut.
- Slowly add the dry mixture to the wet ingredients, alternating with the crushed pineapple, and mix until just combined.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before serving.
Notes
Serve with whipped cream, fresh fruit, or a scoop of vanilla ice cream for a special treat. Store in an airtight container for up to three days at room temperature or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg