Directions
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Preheat your oven to 350°F (175°C). Grease and flour a cake pan to ensure the cake releases easily after baking.
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Melt the white chocolate chips and butter together in a microwave-safe bowl or over a double boiler. Stir until combined, then allow the mixture to cool slightly, as this is key to maintaining that tremendous texture.
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In a mixing bowl, combine the sugar, eggs, and vanilla extract. Mix until the mixture is smooth and creamy.
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Stir in the melted chocolate mixture. It’s important to mix thoroughly to get the flavors blended well.
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In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined, avoiding overmixing for a light cake.
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Fold in the crushed pineapple and, if using, the shredded coconut. This will add a tremendous moisture and depth of flavor to your cake.
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Pour the batter into the prepared pan. Smooth the top with a spatula to ensure even baking.
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Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The aroma wafting through your kitchen will be absolutely delightful!
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Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack. Once completely cooled, frost with whipped cream. Serve to your guests and enjoy!
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