Deserts

Pineapple Coconut Cake

Name: Pineapple Coconut Cake
Prep time: 10 min
Cook time: 1 h 40 min
Total time: 1 h 50 min
Yield: 10 servings
Ingredients: 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)

10 servings

doses

10 minutes

tempo ativo

1 hour 50 minutes

tempo total

Começar a Cozinhar

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)

Instruções

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.

Informação Nutricional

Tamanho da Dose

1 slice

Calorias

206.4 kcal

Gordura Total

7.9 g

Gordura Saturada

1.1 g

Gordura Insaturada

6.3 g

Gordura Trans

Colesterol

1.2 mg

Sódio

16.8 mg

Carboidratos Totais

30.4 g

Fibra Alimentar

0.5 g

Açúcares Totais

16.8 g

Proteína

3.5 g