For the cake:
2 cups all-purpose flour
1 ½ cups sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
3 eggs
1 cup crushed pineapple (with juice)
½ cup vegetable oil
1 tsp vanilla extract
For the coconut cream topping:
1 can coconut milk
½ cup sweetened shredded coconut
½ cup heavy cream
¼ cup powdered sugar
Optional garnish:
Toasted coconut flakes
Pineapple slices or chunks
Instructions
1. Prepare the batter
Preheat the oven to 180°C (350°F). Grease and line a cake pan. In one bowl, mix flour, baking powder, baking soda, and salt. In another bowl, whisk eggs, sugar, oil, vanilla, and crushed pineapple with its juice. Combine the wet and dry ingredients and mix until smooth.
2. Bake the cake
Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
3. Prepare the topping
Whip the heavy cream with powdered sugar until light and fluffy. Gently mix in coconut milk and shredded coconut. Refrigerate for 15–20 minutes to thicken.
4. Assemble
Spread the coconut cream evenly over the cooled cake. Garnish with toasted coconut flakes and pineapple pieces if desired.
Methods & Tips
Using pineapple with its juice helps keep the cake moist.
Chilling the topping improves texture and makes spreading easier.
Toasting coconut enhances its flavor and adds a slight crunch.
Avoid overmixing the batter to keep the cake soft.
History
This cake draws inspiration from tropical cuisines, particularly Caribbean and island-style desserts where pineapple and coconut are widely used. The popularity of pineapple in baking grew during the 20th century, and combining it with coconut became a natural evolution for creating rich, flavorful desserts.
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