Directions
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Preheat the oven to 175°C (350°F). Grease and flour a 23 cm (9-inch) cake pan to prevent any sticking.
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In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt. This dry mixture forms the backbone of your cake.
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In another bowl, beat the eggs until fluffy. Then add in the pineapple puree, coconut milk, vegetable oil, and vanilla extract. Mix until thoroughly combined.
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Pour the wet mixture into the dry mixture. Stir until you have a smooth and uniform batter, free of lumps.
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Carefully pour the batter into the prepared cake pan. Bake in the preheated oven for 30–35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
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Once the cake is baked, let it cool completely on a wire rack. This step is crucial for a perfectly layered cake.
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For the coconut cream, combine the whipped cream, cold coconut milk, and powdered sugar in a bowl. Beat with a mixer until peaks form and the mixture is nice and stiff.
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Gently fold in the shredded coconut into the whipped mixture using a spatula, creating a textured filling that enhances the flavor.
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Cut the cooled cake horizontally into two or three layers, depending on your desired thickness for each layer.
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Spread the coconut cream you prepared generously between the layers. Don’t forget to sprinkle pineapple pieces evenly on each layer for additional flavor.
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Once assembled, cover the top and sides of the cake with the remaining coconut cream, ensuring a smooth and luscious finish.
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Sprinkle toasted or shredded coconut on top for delightful texture and presentation.
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For extra flair, decorate the cake with mint leaves or small slices of pineapple, adding a refreshing touch.
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Allow the cake to rest in the refrigerator for at least 1 hour. This chilling enhances the flavors and sets the cream for perfect slicing.
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