Pineapple Coconut Sunshine Cake
This Pineapple Coconut Sunshine Cake bursts with tropical flavors of juicy pineapple and creamy coconut for a moist, tender, and utterly irresistible treat.
Equipment
- 9-inch Round Cake Pan
- Mixing bowls
- Electric mixer or whisk
- Sifter
- Spatula
- Cooling rack
- Small bowl and spoon
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup coconut milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup crushed pineapple drained
- 1 tablespoon baking powder
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons pineapple juice
- 1 tablespoon unsweetened shredded coconut for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.
- In a medium bowl, sift together the all-purpose flour, baking powder, salt, and shredded coconut. Set aside.
- In a large bowl, whisk the eggs and granulated sugar until pale and slightly thickened. Add the coconut milk, vegetable oil, and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, folding gently to combine. Avoid overmixing to keep the cake tender.
- Carefully fold in the drained crushed pineapple, distributing it evenly throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack. While the cake cools, whisk together the powdered sugar and pineapple juice to make a smooth glaze.
- Drizzle the glaze over the cooled cake and sprinkle the remaining tablespoon of shredded coconut on top for a pretty finish.
Notes
- Drain the pineapple thoroughly to avoid soggy cake texture.
- Do not overmix the batter once flour is added to keep the crumb light.
- Use fresh baking powder to ensure proper rising.
- Store cake tightly covered at room temperature for up to 3 days or freeze for up to 3 months.
- Substitute all-purpose flour with gluten-free blend with xanthan gum for gluten-free version.