Nutritional Chart
Calories: 417 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 5 g
- 20 g
- 57 g
Ingredients Needed for Pineapple and Coconut Cake
2 ounces of butter
⅓ cup sugar
2 eggs
½ cup heavy cream
⅔ cup flour
1 teaspoon baking powder
1 teaspoon baking soda
salt
2 cups of coconut flakes
1 pineapple, cut into thicker sticks
How to Make Pineapple and Coconut Cake
- Add the butter and sugar to a bowl. Mix until even using a hand mixer. Add the eggs and heavy cream. Mix more.
- Add the flour. Mix until even. Add the baking powder, baking soda, season with salt and mix them in.
- Add the coconut flakes. Mix until even using a spatula. Add the pineapple sticks and mix them in.
- Transfer the mixture to an 8 x 1.5 inches round baking pan. Spread it evenly, then bake for 45 minutes at 360⁰F/180⁰C.
Wow what a delicious cake I will be making this again
You do that, Mary! We will, too! :))
If you used to Camp run Apple how many cans do you use
Hi, Lucy! Do you mean you’re interested in how many cans to use instead of a pineapple? The answer would be somewhere near 7 or 8 cans (8-ounce cans) but in the end, it’s a matter of taste. So feel free to make changes according to your taste. For example, we could’ve easily added even more pineapple for a juicier experience.
Has fresh pineapple been used or stewed?
Hi, Indrani! Use fresh.
How long would you cook this cake for if you split it into two baking pans?
It depends, Kate. It depends on the depth of the batter. If the batter in your pans has the same height/thickness as ours (some 2 inches) you can use the same cooking time as we did. If yours is shallower, consider decreasing the time; if, on the other hand, it’s thicker, increase it. You have to do some testing and keep an eye on it.