Posted on Tuesday, February 4, 2025 in Cake Recipes

Delicious Pineapple and Coconut Cake

A moist and delicious pineapple and coconut cake, layered with sweet pineapple filling, whipped cream, and coconut, creating a tropical, creamy, and refreshing dessert.
5 out of 5 with 1 ratings
Views: 403
Delicious Pineapple and Coconut Cake

Preparation time 30 min
Cooking Time 30 min
Ready In5 h
Level of DifficultyEasy
Servings8

Ingredients

For the Cake:4 eggs2 cups of sugar2 cups of all-purpose flour1 cup of milk1 tablespoon of baking powder1 teaspoon of vanilla extractFor the Filling:1 large pineapple, peeled and chopped into cubes1 cup of sugarFor the Cream Topping:2 cans of sweet condensed milk (600ml)600 ml of heavy cream (for whipping)1 packet of shredded sweet coconut (for sprinkling)A square cake pan (8x8x3 inches deep)
For the Cake:4 eggs2 cups of sugar2 cups of all-purpose flour1 cup of milk1 tablespoon of baking powder1 teaspoon of vanilla extractFor the Filling:1 large pineapple, peeled and chopped into cubes1 cup of sugarFor the Cream Topping:2 cans of sweet condensed milk (600ml)600 ml of heavy cream (for whipping)1 packet of shredded sweet coconut (for sprinkling)A square cake pan (8x8x3 inches deep)
Get Portuguese ingredients

Preparation

Prepare the Cake:

  1. Preheat the oven to 180°C (350°F) and grease a square or rectangular baking pan.
  2. In a mixer, beat the eggs with the sugar until the mixture is light and fluffy.
  3. Gradually add the flour and milk, alternating between the two, and continue mixing until smooth.
  4. Add the vanilla extract and baking powder, gently folding them in.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool.

Prepare the Pineapple Filling:

  1. In a pot, place the chopped pineapple and sugar.
  2. Cook over medium heat until the pineapple releases its juice, and forms a thick syrup, and let it cool.

Assemble the Cake:

  1. Cut the cake in half so you have a bottom and a top, and place it on a large serving dish.
  2. Drizzle the pineapple syrup from the filling over the cake, spreading the pineapple pieces on top.

Prepare the Topping:

  1. In a bowl, mix the condensed milk and heavy cream until well combined.
  2. Pour a bit of the mixture over the pineapple and cover the cake with the top half, then drizzle with the remaining syrup and top and then the rest of the pineapple filling on top.
  3. Pour the remaining cream mixture over the pineapple, covering the entire cake.
  4. Sprinkle the shredded coconut on top and garnish with pineapple chunks.

Refrigerate for at least 4 hours or, preferably, overnight, so the cake absorbs the flavors and becomes nice and chilled.

Recipe & Photo Credit: Pagina Receitas


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