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Pineapple & Coconut Cake
- Prep Time: 10 minutes
- Cooking Time: 30-35 minutes
- Serves: it makes a large cake, using a 9 x 13
Pineapple & Coconut Cake
- Recipe Submitted by Chicoo on 09/10/2014
Category: Kids, Holiday, Gifts, Cakes
Ingredients List
- For The Cake:
- 400 g or 2 cups caster sugar, or if you don't have, granulated as a 2nd choice! (it just takes a little longer to cream with the butter)
- 250 g or 1 cup butter, softened
- 4 eggs (room temperature)
- 400 g or 3 1/4 cups sifted plain (all purpose) flour
- 2 1/2 teaspoons baking powder
- 250 ml or 1 cup coconut milk, room temperature
- 1 tablespoon vanilla extract
- 250 g or 2 cups small pineapple pieces
- ----------------------------------------------------------------------
- For pouring on the hot cake:
- 125 ml or 1/2 cup coconut milk
- ----------------------------------------------------------------------
- For The Frosting:
- 8 oz. container of Extra Creamy Cool Whip or
- same amount in fresh whipping cream plus 2 tsp powdered sugar to add to the fresh cream.
- 1 Teaspoon Vanilla extract
- Pineapples and grated coconut for decoration
Directions
To make the cake:
1. Preheat oven to 180 C / 350 F / Gas 4
Grease and flour 9 x 13 pan.
2. 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.
3. 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.
Pineapple & Coconut Cake:
4. 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.
****Be sure to pour evenly so the liquid soaks in even at the sides.
The frosting - do this once the cake has COMPLETELY COOLED!
5. 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.
1. Preheat oven to 180 C / 350 F / Gas 4
Grease and flour 9 x 13 pan.
2. 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.
3. 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.
Pineapple & Coconut Cake:
4. 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.
****Be sure to pour evenly so the liquid soaks in even at the sides.
The frosting - do this once the cake has COMPLETELY COOLED!
5. 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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