Coconut & Pineapple Cake Recipe Uk
Ingredients
This Coconut & Pineapple cake is a light and refreshing cake that is perfect for any summer occasion. It has a creamy, sweet taste that is balanced with the freshness of the pineapple. To make this Coconut & Pineapple cake, you'll need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2/3 cup butter, softened
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 can of crushed pineapple, drained
- 1/3 cup chopped pecans
- 1/3 cup shredded coconut
- ½ cup milk
- 1/3 cup pineapple juice
Instructions
Preheat oven to 350°F (180°C). Grease and flour two 9-inch round cake pans. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar. Beat in the eggs one at a time, then add the vanilla. Stir in the flour mixture until just combined.
Stir in the crushed pineapple, pecans, coconut, milk, and pineapple juice. Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Frost the cooled cakes with your favorite frosting and enjoy!
Nutrition
One slice of this Coconut & Pineapple cake contains roughly 480 calories, with 21 grams of fat, 65 grams of carbohydrates, 4 grams of dietary fiber, 5 grams of sugar, and 8 grams of protein. It is also a good source of Vitamin A, Vitamin C, Calcium, Iron, and Potassium.
This cake is best enjoyed with a cup of freshly brewed tea or coffee. It also makes a great dessert for any summer party or barbecue. Serve it up with some freshly whipped cream and a sprinkle of shredded coconut.
If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. Enjoy!
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