This made from scratch simple coconut pineapple cake recipe is one that must be added to your list of quick, easy desserts. It’s light, tender and full of flavor. It is a perfect cake for all occasions.
Today Tonia was out painting the fence, the kids were doing their own thing and I was bored! I was looking for something sweet in the house and we had nothing, just some nuts and seeds. No ice cream, no cookies, not even a piece of chocolate. So . . . I figured I would make something. I am not a baker but I did have ingredients for a cake. That is why I tell you, this recipe is simple and simply delicious. A few steps and you'll have your cake and be eating it too!
INGREDIENTS
For the cake
1 8 oz can crushed pineapple drained
1 1/2 tablespoons sugar
1/2 cup walnut halves broke up
1 stick plus 6 tablespoons softened butter
1 cup sugar
4 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup coconut milk
2 1/2 tablespoons, packed, shredded coconut
For the top
1/3 cup shredded coconut
1/4 cup powdered sugar
For the whipped cream
1 pint whipping cream
1 tablespoon powdered sugar
1/2 teaspoon fresh thyme (optional)
Coconut oil (to grease pan)
INSTRUCTIONS
For the whipped cream
Using your stand mixer or hand beaters, pour the cream into a metal or glass bowl. Whip on medium speed, while mixing add the powdered sugar and fresh thyme. Whip to medium peaks. Place in refrigerator until needed.
For the cake
Heat oven to 325° F. Grease a 10" round cake pan. I used coconut oil but you can use spray or Crisco if you prefer. Grease the bottom and sides of the pan.
Spread the drained pineapple on the bottom of the pan, then sprinkle the walnuts over the pineapple. Finally drizzle the sugar evenly over the pineapple and walnuts. Set aside.
In your stand mixer, cream the butter and sugar until light in color and well blended. If you do not have a stand mixer you can use hand beaters or a wooden spoon. Add in the 2 1/2 tablespoons of shredded coconut.
Add the baking powder to the flour and combine. Then with the mixer running add in the eggs slowly, adding about half of the flour alternately. Then gradually add the coconut milk, mixing (or stirring) all the time. Add the remaining flour and gently mix to incorporate everything.
Spoon the batter over the pineapples and spread it out evenly.
Place in the oven for 35 – 38 minutes. Test if it’s ready by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready. Rest for 10 minutes then turn upside down on to a serving plate. Mix the powdered sugar and coconut together. Sprinkle over the cake.
Slice the cake and top with a dollop of whipped cream, then enjoy!!!
For the cake
1 8 oz can crushed pineapple drained
1 1/2 tablespoons sugar
1/2 cup walnut halves broke up
1 stick plus 6 tablespoons softened butter
1 cup sugar
4 eggs
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup coconut milk
2 1/2 tablespoons, packed, shredded coconut
For the top
1/3 cup shredded coconut
1/4 cup powdered sugar
For the whipped cream
1 pint whipping cream
1 tablespoon powdered sugar
1/2 teaspoon fresh thyme (optional)
Coconut oil (to grease pan)
INSTRUCTIONS
For the whipped cream
Using your stand mixer or hand beaters, pour the cream into a metal or glass bowl. Whip on medium speed, while mixing add the powdered sugar and fresh thyme. Whip to medium peaks. Place in refrigerator until needed.
For the cake
Heat oven to 325° F. Grease a 10" round cake pan. I used coconut oil but you can use spray or Crisco if you prefer. Grease the bottom and sides of the pan.
Spread the drained pineapple on the bottom of the pan, then sprinkle the walnuts over the pineapple. Finally drizzle the sugar evenly over the pineapple and walnuts. Set aside.
In your stand mixer, cream the butter and sugar until light in color and well blended. If you do not have a stand mixer you can use hand beaters or a wooden spoon. Add in the 2 1/2 tablespoons of shredded coconut.
Add the baking powder to the flour and combine. Then with the mixer running add in the eggs slowly, adding about half of the flour alternately. Then gradually add the coconut milk, mixing (or stirring) all the time. Add the remaining flour and gently mix to incorporate everything.
Spoon the batter over the pineapples and spread it out evenly.
Place in the oven for 35 – 38 minutes. Test if it’s ready by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready. Rest for 10 minutes then turn upside down on to a serving plate. Mix the powdered sugar and coconut together. Sprinkle over the cake.
Slice the cake and top with a dollop of whipped cream, then enjoy!!!
It was supposed to be a Pineapple Upside Down cake but I may have got carried away with a few extra ingredients. Also, I guess I don't quite get the concept of pineapple rings on the bottom, I want pineapple all over the top of my cake! So this is why it is a Coconut Pineapple almost Upside Down Cake. You can change this up a little by stirring mandarin oranges to the whipped cream, or maybe some cut up strawberries.
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