If you are a coconut lover like I am, you will love this combo of pineapple and coconut in a cake. It is perfect for an afternoon picnic with your friends. Now with a toddler that loves to go outside, I have to think about this kind of options that are easy to transport and enjoy everywhere.
Ingredients:
1 1/2 cup of shredded coconut
1 can of diced pineapple drained
1 cup of pineapple juice plus cream to complete.
1/2 cup butter at room temperature
1 1/2 cup flour
1/2 teaspoon baking soda
1 cup sugar
3 eggs
Prep:
- Preheat the oven a 180°C and grease a loaf pan with some parchment paper on the bottom. Set aside.
- Sift the flour and baking soda in a bowl and set aside.
- In a mixer beat the butter with the sugar until it becomes a cream. Add the eggs one by one, beating well after each addition.
- Measure the pineapple juice and complete with cream to have a cup of liquid.
- Add 1/3 of the dry ingredients (flour and soda) to the butter mixture. Beat and add 1/2 of the liquids. Repeat one more time and finally add the remaining dry ingredients. Mix well.
- Finally, add the coconut and diced pineapple. Pour the mixture over the loaf pan and bake for 70 minutes or until a toothpick comes clean. Let it rest for 10 minutes and enjoy it with your favourite cup of tea or coffee.
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
