Pineapple Coconut Cake with Cream

Pineapple Coconut Cake with Cream

Cake Ingredients

• 2 cups all-purpose flour
• 1½ cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 large eggs
• 1 cup pineapple purée (fresh or canned)
• ½ cup coconut milk
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

Cream Filling Ingredients

• 1 package whipped cream (or 1 cup cold heavy cream)
• ½ cup cold coconut milk
• ¼ cup powdered sugar
• ½ cup shredded coconut

Topping Ingredients

• ½ cup pineapple chunks
• 2 tablespoons shredded coconut
• Optional: mint leaves or small pineapple slices for garnish

Instructions

1️⃣ Prepare the Cake

1. Preheat the oven to 175°C (350°F). Grease and flour a 23 cm (9-inch) round cake pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, beat the eggs. Add the pineapple purée, coconut milk, oil, and vanilla extract, and mix well.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well combined.
5. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove from the oven and allow the cake to cool completely on a wire rack.

2️⃣ Prepare the Cream

1. In a mixing bowl, beat the whipped cream, cold coconut milk, and powdered sugar until stiff peaks form.
2. Gently fold in the shredded coconut using a spatula.

3️⃣ Assemble the Cake

1. Slice the cooled cake horizontally into two or three layers.
2. Spread the coconut cream evenly between the layers, adding pineapple chunks to each layer.
3. Cover the top and sides of the cake with the remaining cream.

4️⃣ Decorate

1. Sprinkle shredded coconut over the top and decorate with pineapple pieces.
2. For an extra touch, garnish with mint leaves or small pineapple slices if desired.

5️⃣ Serve

• Refrigerate the cake for at least 1 hour before serving to allow the flavors to set.