Include in Print View:

Self Frosting Pineapple-Coconut Cake

Self Frosting Pineapple-Coconut Cake recipe image
This self-frosting pineapple-coconut cake is a nostalgic treat that delivers moist, tender crumb packed with tropical flavor. The batter is layered with crushed pineapple in the center, creating a juicy core, while a mixture of coconut, walnuts, and brown sugar forms a crunchy, caramelized top crust during baking. It&# 226;ÂÂs a simple, one-bowl dessert that requires no separate frosting, making it perfect for family gatherings or casual get-togethers. Serve it warm for the best texture and flavor experience.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 50.0
Dietary: Vegetarian
Description
This self-frosting pineapple-coconut cake is a nostalgic treat that delivers moist, tender crumb packed with tropical flavor. The batter is layered with crushed pineapple in the center, creating a juicy core, while a mixture of coconut, walnuts, and brown sugar forms a crunchy, caramelized top crust during baking. It&# 226;ÂÂs a simple, one-bowl dessert that requires no separate frosting, making it perfect for family gatherings or casual get-togethers. Serve it warm for the best texture and flavor experience.
Ingredients
  • 1 can Crushed pineapple in syrup
  • 1/3 cup Shortening
  • 1/2 cup Sugar
  • 1 teaspoon Vanilla
  • 1 Egg
  • 1 1/4 cups Flour (sifted all purpose)
  • 1 1/2 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup Coconut (flaked)
  • 1/3 cup Brown sugar
  • 1/3 cup Walnuts
  • 3 tablespoons Margarine or butter (melted)
Directions
  1. 1
    Preheat oven to 350 degrees F (177ðC).
  2. 2
    Drain the crushed pineapple, reserving exactly 1/2 cup of the syrup.
  3. 3
    In a medium bowl, sift together the flour, baking powder, and salt; set aside.
  4. 4
    In a large bowl, beat the shortening, sugar, and vanilla until creamy.
  5. 5
    Beat in the egg until well combined.
  6. 6
    Add the dry ingredients to the creamed mixture alternately with the reserved pineapple syrup, beating well after each addition.
  7. 7
    Grease and flour an 8-inch round cake pan.
  8. 8
    Spread half of the batter evenly into the prepared pan.
  9. 9
    Sprinkle the drained crushed pineapple over the first layer of batter.
  10. 10
    Cover the pineapple with the remaining batter, spreading it gently to the edges.
  11. 11
    In a small bowl, combine the flaked coconut, brown sugar, walnuts, and melted butter or margarine.
  12. 12
    Sprinkle the coconut mixture evenly over the top layer of batter.
  13. 13
    Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  14. 14
    Cool slightly in the pan before cutting into wedges.
  15. 15
    Serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 50.0kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 13.0g5%
Dietary Fiber 1.4g6%
Sugars 10.0g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, serve this cake warm to highlight the moist texture and the crunchy topping.

If you prefer a vegan version, substitute the egg with a flax egg and use vegan margarine instead of butter.

Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently in the microwave for best texture.

You can substitute the walnuts with pecans for a slightly sweeter nut flavor.

Keywords: pineapple, coconut, cake, self-frosting, walnuts, brown sugar, baking, dessert, tropical, layer cake, moist, crunchy topping, easy dessert, classic recipe, fruit cake, nut topping
Read it online: https://www.chefs-mate.com/recipe/self-frosting-pineapple-coconut-cake/