Recipes
Coconut Pineapple Cake Recipe
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| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
pan
MetricUS Imperial
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Ingredients
The Cake
- 2 cups or 400 g caster sugar or if you don't have, granulated as a 2nd choice! (it just takes a little longer to cream with the butter)
- 1 cup or 250 g butter, softened,
- 4 eggs room temperature
- 3 1/4 cups or 400 g sifted plain flour all purpose
- 2 1/2 tablespoon baking powder
- 1 cup or 250 ml coconut milk room temperature
- 1 tablespoon vanilla extract
- 2 cups or 250 g small pineapple pieces
For pouring on the hot cake
- 1/2 cup or 125 ml coconut milk
The Frosting
- 8 oz container of Extra Creamy Cool Whip or in same amount fresh whipping cream plus 2 tsp powdered sugar to add to the fresh cream.
- 1 tablespoon vanilla extract
- Pineapples and grated coconut for decoration
Ingredients
The Cake
For pouring on the hot cake
The Frosting
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Rate this recipe!
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Instructions
To make the cake
- Preheat oven to 180 C / 350 F / Gas 4. Grease and flour 9 x 13 pan.
- In a large bowl, cream together the butter & sugar until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the coconut milk. Fold in vanilla and pineapple pieces. Pour evenly into baking pan.
- Bake for 30 - 35 minutes in the preheated oven, or until a small knife inserted into the centre of the cake comes out clean. Please do check the cake is cooked, particularly in the middle. All ovens vary and so the cook times are a guide.
- Whilst the cake is still hot, poke holes all over the cake with a skewer or fork then slowly pour the coconut milk all over the cake. Leave to cool.
The frosting - do this once the cake has COMPLETELY COOLED!
- If using fresh cream, add 2 teaspoons powdered sugar to the cream and whip until stiff.
- If using cool whip, add 1 teaspoon of vanilla extract (optional) to the cool whip / whipping cream and then spread over the cake.
- Sprinkle the grated coconut and decorate with pineapple pieces on top of the cool whip and refrigerate for a minimum of 4 hours. You can also toast the coconut and allow to cool if you prefer
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