The fluffy pineapple and coconut cake is perfect for this time of year. Fresh and tasty, it’s perfect to serve at the end of a meal or for a snack. Very easy to prepare and super quick, it takes just 10 minutes to make. By substituting the pineapple with other fruit and the coconut with another type of flour, it is a perfect base for any occasion. Try it.
Even if you’re not a fan of fruit desserts, here are some ideas for you.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup coconut flour
- 3 eggs
- 1 cup sugar
- 1/2 cup milk
- 1/2 cup vegetable margarine
- 1 packet baking powder
- 1 can canned pineapple
Tools
- Stand Mixer
- Spatula
- Baking Pan springform pan
Steps
In the stand mixer’s bowl, beat the sugar with the margarine for a few minutes. Use the whisk attachment.
Add the eggs and continue to beat.
Then add the coconut flour, baking powder, and all-purpose flour.
Alternate between adding the flour and the milk.
Remove the stand mixer bowl, mix with a spatula to scrape the dough well and add the canned pineapple cut into small pieces. (Keep the juice aside as we will need it later).
Transfer the mixture into the greased and floured pan. Bake at 350°F for about 40 minutes. Always do the toothpick test as not all ovens are the same. And remember, never open the oven before 30 minutes.
When the cake is baked, without removing it from the pan, drizzle it with the pineapple juice. Then transfer it to a serving plate and serve.
