If you are looking for something that will tickle your taste buds, then this is the recipe for you. Rich and moist in the inside, crunchy and flavorful on the outside, you are going to love this cake.
If you didn’t know pineapple and coconut are a match made in heaven so for all Pinacolada lovers out there, this is something you MUST try.
The batter doesn’t contain oil at all (even butter is also not included) and that’s why crushed pineapple takes a huge part in the ingredient list. It not only gives an exotic flavor in the batter but also contributes to the moist and rich cake.
I am sure that for every home baker it’s very important to have recipes on hand that are easy and fast to prepare, but extremely delicious at the same time. The best part of this recipe is that you will need only 10 minutes of your time to make all of the preparations for the cake.
So, if you are planning a huge party for your family and friends, or maybe just a friend’s Sunday night gathering, this is something you can prepare because the cake itself is ready in almost no time. Your loved once will enjoy this feast and you can take delight in compliments.
Preparation Tips & Tricks
- If you want to make a completely new version of this recipe, you can use 5 grated apples instead of crushed pineapple.
- The walnuts can be adjusted with almonds or chopped hazelnuts.
- Also, have in mind that this cake needs to be chilled completely, so you can cut clean slices. I would recommend chilling it overnight, but if you are in a rush 2-4 hours will work just fine.
Ingredients
- For the cake batter
- 2 ½ cups crushed pineapple (canned or freshly chopped)
- 2 cups granulated sugar
- ½ teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking soda or baking powder
- pinch of salt
- For the coconut and walnut frosting:
- ¾ cup evaporated or whole milk
- ½ cup butter
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped walnuts
Instructions
- In a large glass bowl add the crushed pineapple, granulated sugar, vanilla extract, and eggs.
- Mix with a help of a wire whisk and stir in the flour, baking soda (or baking powder) and a pinch of salt.
- Transfer the mixture in a well-greased and floured 9x13 inch cake pan and bake the cake in a heated oven at 350 F or 175 C degrees for about 40 minutes.
- Just 5 minutes before removing the cake from the hot oven, in a saucepan add the milk, butter, granulated sugar, and vanilla.
- Bring it to a boil for 5 minutes and stir in the chopped walnuts and coconut flakes.
- With the help of a straw poke the hot cake and pour the coconut and walnut frosting on top.
- Spread with the spatula and let it cool for 2 hours before slicing.
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