Pineapple Coconut Cake

• porciones: 10 servings
• tiempo activo: 10 minutes
• tiempo total: 1 hour 50 minutes

Ingredientes

1 1/2 cups Self-Rising Flour (note 1)

1 can (8 oz) Crushed Pineapple (note 2)

1 cup Sugar (note 3)

1/3 cup Melted Coconut Oil (note 4)

1/2 cup Canned Coconut Milk (note 5)

1 cup Desiccated Coconut (note 6)

2 teaspoons Vanilla Extract (or 1 teaspoon rum extract)

Instrucciones

Preheat the oven to 350 °F (180 °C). Line a 9-inch square cake pan with parchment paper. Oil the sides and bottom of the parchment paper and pan. Set aside.

In a large mixing mixing bowl, whisk self-rising flour, and sugar.

Fold in crushed pineapple, melted coconut oil, coconut milk, vanilla extract, and unsweetened desiccated coconut.

Stir with a rubber spatula to incorporate.

Pour the batter in the prepared pan.

Bake the cake at 350 °F (180 °C) for 35-40 minutes. Check if the cake is ready by inserting a toothpick in the center of the cake. If it comes out clean, it's ready to remove from the oven. If not, bake longer, in 10-minute increments, until the crumb is set.

Cool down on a cooling rack before at room temperature for 1 hour before serving.

Nutrición

• Tamaño de la Porción: 1 slice
• Calorías: 206.4 kcal
• Grasa Total: 7.9 g
• Grasa Saturada: 1.1 g
• Grasa No Saturada: 6.3 g
• Colesterol: 1.2 mg
• Sodio: 16.8 mg
• Carbohidratos Totales: 30.4 g
• Fibra Dietética: 0.5 g
• Azúcares Totales: 16.8 g
• Proteína: 3.5 g