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Pineapple Hawaiian Coconut Cake

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A tender, moist cake bursting with the sweetness of pineapple and the rich texture of coconut, reminiscent of tropical vacations.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened shredded coconut
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup crushed pineapple, drained
  • 1/2 cup coconut milk
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a baking pan.
  2. Combine the all-purpose flour, granulated sugar, shredded coconut, baking powder, and salt in a bowl.
  3. Mix crushed pineapple, coconut milk, vegetable oil, eggs, and vanilla in another bowl.
  4. Pour wet ingredients into dry ingredients and stir gently.
  5. Pour the batter into the prepared baking pan.
  6. Bake for 30-35 minutes or until a toothpick comes out clean.
  7. Cool the cake before slicing and serving.

Notes

For a richer flavor, consider using coconut oil instead of vegetable oil. Ensure that the eggs and coconut milk are at room temperature for better mixing.

Nutrition

Find it online: https://lunarecipez.com/pineapple-hawaiian-coconut-cake/

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