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A perfectly moist cake bursting with island flavors - sweet pineapple and coconut combine in every delectable bite, topped with a cloud of fresh whipped cream. This tropical dessert brings the taste of Hawaii right to your kitchen with its golden crumb and refreshing fruit flavors.
This cherished recipe comes from the shores of Hawaii, where it's a staple at traditional luaus and family gatherings. The combination of tropical fruits with classic cake creates something truly special - a dessert that manages to be both rich and refreshing at the same time.
Key Ingredients
- Crushed Pineapple: Use canned in juice, not syrup, for best flavor distribution
- Sweetened Coconut: Adds moisture and tropical taste
- Pure Vanilla: Enhances the fruit flavors
- Heavy Cream: For a light, fluffy topping
- All-Purpose Flour: Provides ideal structure and crumb
Preparation Method
- Pineapple Prep
- Drain crushed pineapple, saving juice. Press gently to remove excess liquid. Measure 1/2 cup juice to mix back in.
- Mixing the Batter
- Beat eggs until light, stream in oil while whisking. Fold in vanilla and pineapple mixture carefully.
- Dry Ingredients
- Sift flour, sugar and leaveners. Add to wet ingredients in three parts, folding gently. Mix just until combined, then fold in coconut.
- Baking Tips
- Use center rack. Check doneness with toothpick - edges should be clean, center slightly moist.
- Frosting
- Cool completely before topping with whipped cream. Create swirls for decoration.
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The key to this cake's success lies in properly preparing the pineapple. Taking time to drain and measure the juice ensures perfect texture every time. When rushed, the cake can become too wet - patience yields the best results.
Serving Ideas
Garnish with fresh pineapple and mint leaves. Serve chilled for best flavor. Consider pairing with coconut ice cream for an extra-special dessert.
Recipe Variations
- Mix in chopped macadamia nuts
- Add rum extract for tropical flair
- Make as a layer cake
- Use coconut cream in frosting
Storage Instructions
Keep refrigerated up to 4 days. Flavors develop nicely after 24 hours. Freeze unfrosted cake up to 3 months, thawing overnight in refrigerator.
This classic Hawaiian dessert proves that simple ingredients can create something truly special. Its tropical flavors bring sunshine to any occasion, no matter the season.
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Frequently Asked Questions
- → What if I want to make this cake without using a packaged mix?
- That’s no problem! Replace the cake mix with 2½ cups of flour, 1½ cups sugar, 3½ teaspoons baking powder, and 1 teaspoon salt. Add wet ingredients as described in the recipe after mixing these dry ones.
- → How should I keep any leftover slices fresh?
- Since the frosting is cream cheese-based, make sure the cake is stored in the fridge. Cover it tightly with plastic wrap or put it in a sealed container, and it’ll keep for up to 5 days. Let it sit at room temperature about 20 minutes before serving to enjoy it best.
- → Can I freeze the cake for later?
- Sure can! Wrap the unfrosted cake tightly in plastic and a layer of foil, and it’ll last about 3 months in the freezer. Thaw in the fridge overnight and frost before serving. You can also freeze individual frosted pieces, wrapped separately, for up to a month.
- → How do I adapt this recipe to make cupcakes?
- This should yield around 24 cupcakes. Line your muffin tins, pour the batter so it’s two-thirds full, and bake at the same temperature for 18-22 minutes. Check with a toothpick to see if they’re done.
- → I need a dairy-free option for the frosting. Is it doable?
- Yes, it’s totally possible! Use dairy-free cream cheese and butter replacements. Alternatively, whip the thick top layer of canned coconut milk with powdered sugar and vanilla for a creamy tropical frosting.