Pineapple-Coconut Cake


  • 1 (15.25 ounce) can pineapple rings in juice, divided
  • ¼ cup unsalted butter
  • ½ cup brown sugar
  • 2 tablespoons frozen whipped topping (such as Cool Whip®), thawed
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup white sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 cup coconut milk
  • 2 teaspoons vanilla extract
  • ¼ cup grated coconut
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C).


  • Step 2

    Separate pineapple rings and juice. Chop enough rings to fill a 1/4 cup measure. Pour 1/4 cup juice into a small bowl. Set aside remaining rings.

  • Step 3

    Melt butter for caramel in a small saucepan. Add brown sugar, whipped topping, and vanilla extract. Whisk until smooth and bring to a boil. Pour caramel into a 9-inch round glass cake pan, coating the bottom evenly. Arrange pineapple rings over top, slicing them if desired. Set aside.

  • Step 4

    Sift flour, baking powder, and salt together into a bowl.

  • Step 5

    Cream sugar and butter together in another bowl. Gradually add flour mixture and mix until it resembles a coarse pastry dough. Add eggs; mix thoroughly. Stir in coconut milk, pineapple chunks and reserved juice, and vanilla extract. Stir in grated coconut. Carefully pour batter over the glazed pan.

  • Step 6

    Place the cake pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

  • Cook's Notes:

    When baking, the caramel could boil over, so the baking sheet will catch any excess. Baked caramel is a pain to clean off the bottom of the oven.

    The coconut milk you need should have a creamy consistency. If it’s semi-clear and watery, that’s coconut water.

    Variation: Replace the vanilla in the caramel sauce and cake with tequila to create a pina colada cake.

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