Description
This lush dessert captures the essence of a tropical paradise with layers of coconut-infused cake and tangy crushed pineapple, topped with whipped cream and toasted coconut.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 1 cup coconut milk
- 1 can crushed pineapple, well drained
- 1 cup whipped cream
- 1/2 cup shredded coconut, toasted
Instructions
- Preheat your oven to 350°F (175°C). Grease a rectangular glass baking dish to ensure easy release.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Beat the softened butter and sugar in a large bowl with an electric mixer until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Blend in the vanilla extract.
- Gradually mix in the dry ingredients and coconut milk alternately, starting and ending with the flour mixture.
- Pour the batter into your prepared baking dish, smoothing the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool completely on a cooling rack.
- Spread the well-drained crushed pineapple evenly over the cooled cake.
- Top with whipped cream and sprinkle with shredded coconut.
- Chill for 1-2 hours before serving. Cut into squares and enjoy!
Notes
For best results, make sure all ingredients are at room temperature. Consider using fresh pineapple for more flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg