🕒 Time Breakdown:
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 8 slices
🍍 Ingredients List:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsweetened coconut milk
- 2 large eggs
- 1/4 cup vegetable oil (or melted butter)
- 1 cup crushed pineapple, drained
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (lightly toasted, optional)
🥥 Step-by-Step Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, mix coconut milk, eggs, oil, and vanilla until well blended.
- Combine wet and dry mixtures, stirring gently until just incorporated.
- Fold in the pineapple and shredded coconut. Don’t worry if the batter seems thick—it bakes up perfectly! 😋
- Pour into your prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before slicing. 🍰
🌟 Pro Tips:
- Make it ahead: This cake stays moist for 2–3 days—just store in an airtight container.
- Add texture: Toast the coconut for an extra layer of flavor and crunch!
- Top it off: Serve with whipped cream or a dusting of powdered sugar for a pretty finish.
🔢 Nutrition Info:
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 slice | 420 | 6g | 45g | 20g | 3g | 25g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
