Pineapple Coconut Cake

Ingredients for Pineapple Coconut Cake:

1. Pineapple – 425g

2. Butter (softened) – 115g + extra for greasing

    Powdered sugar – 175g

3. Eggs – 2

    Egg yolk – 1

4. All-purpose flour – 225g

    Baking powder – 1 tsp

    Baking soda – ½ tsp

5. Desiccated coconut – 40 gms

For Frosting:

6. Cream cheese – 175g

    Icing sugar – 175g

How to prepare Pineapple Coconut Cake?

1. Preheat the oven to 108°C.

2. Grease the cake tin with butter and lightly dust it with flour.

3. Cut the pineapple into pieces and blend it lightly in a mixer.

4. Beat the butter and powdered sugar together until smooth and fluffy.

5. Gradually add the eggs one at a time, beating well after each addition.

6. Sift the flour, baking powder, and baking soda into the mixture and gently mix it using a spoon.

7. Add the coconut and pineapple, and mix gently until well combined.

8. Pour the batter into the prepared cake tin and bake in the preheated oven until golden brown and fully risen. The cake should spring back when touched.

9. Once slightly cooled, transfer to a wire rack to cool completely.

10. Prepare the frosting by mixing cream cheese and icing sugar until smooth.

11. Once the cake is completely cool, spread the frosting evenly over the top.

Courtesy: Vanitha Magazine, February 15-28, 2025

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