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Easy Pineapple Coconut Cake: A Tropical Delight

When it comes to tropical desserts, few cakes can stand out like a Pineapple Coconut Cake. Bursting with flavour and incredibly easy to prepare, this cake is perfect for any occasion, from garden parties to afternoon tea. With its moist texture and delightful combination of sweet pineapple and creamy coconut, this cake will transport your taste buds straight to a sun-soaked beach.

Ingredients

For the Cake:

• 200g (1 cup) granulated sugar
• 125g (1/2 cup) unsalted butter, softened
• 2 large eggs
• 250g (2 cups) self-raising flour
• 240ml (1 cup) coconut milk
• 200g (1 cup) crushed pineapple, drained
• 60g (1/2 cup) desiccated coconut
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• A pinch of salt

For the Topping:

• 250g (1 cup) cream cheese, softened
• 50g (1/4 cup) butter, softened
• 375g (3 cups) icing sugar
• 1 tsp vanilla extract
• Extra desiccated coconut for sprinkling

Instructions

1. Preheat the Oven:
Begin by preheating your oven to 180°C (350°F). Grease and line a round 20 cm (8-inch) cake tin to ensure your cake doesn’t stick.

2. Prepare the Cake Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 5 minutes.

3. Add the Eggs:
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.

4. Mix Dry Ingredients:
In a separate bowl, sift together the self-raising flour, baking powder, and salt. Gradually add this flour mixture to the creamed butter and sugar, alternating with the coconut milk. Start and end with the flour mixture. Stir gently until just combined.

5. Incorporate Pineapple and Coconut:
Fold in the crushed pineapple, desiccated coconut, and vanilla extract. Be careful not to over-mix, as this can lead to a denser cake.

6. Bake:
Pour the cake batter into the prepared cake tin, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until a skewer inserted in the centre comes out clean. Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.

7. Prepare the Cream Cheese Frosting:
While the cake is cooling, prepare the frosting by beating together the cream cheese and softened butter in a mixing bowl until smooth and creamy. Gradually add the icing sugar and vanilla extract, continuing to mix until the frosting is fluffy and well combined.

8. Assemble the Cake:
Once the cake has cooled completely, place it on a serving plate. Spread the cream cheese frosting over the top and sides of the cake using a spatula. For a delightful finish, sprinkle extra desiccated coconut on top.

9. Serve and Enjoy:
Slice your Easy Pineapple Coconut Cake and serve it at room temperature. It pairs wonderfully with a cup of tea or coffee, perfect for any gathering or simply as a treat to brighten your day.

Tips for Perfect Cake

• Choose Quality Ingredients: Fresh or high-quality canned pineapple can significantly enhance the flavour of your cake.
• Store Properly: If you have any leftovers, store them in an airtight container in the fridge for up to three days.
• Variations: For added texture and flavour, consider folding in some chopped pecans or walnuts into the cake batter before baking.

This Easy Pineapple Coconut Cake is a delightful treat that embodies the flavours of paradise. With its moist crumb and luscious icing, it is sure to become a favourite in your repertoire. Enjoy baking and indulging in this tropical delight!