This tropical pineapple cake, with its moist texture and vibrant flavors, is perfect for celebrations or a delightful treat anytime!
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Ingredients
For the Pineapple Cake:
2 ½ cups all-purpose flour
1 ½ cups sugar
4 large eggs
1 cup crushed pineapple (fresh or canned, well-drained)
½ cup melted butter
1 cup milk
1 tsp vanilla extract
1 tbsp baking powder
Pinch of salt
For the Pineapple Topping:
1 cup fresh pineapple juice
½ cup sugar
1 tbsp cornstarch mixed with 2 tsp water
For Decoration:
4 caramelized pineapple rings
¼ cup toasted shredded coconut
Fresh mint leaves
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Instructions
1. Prepare the Pineapple Cake:
1. Preheat the oven to 180°C (350°F). Grease and flour a 9-inch (23cm) round cake pan.
2. In a large mixing bowl, beat the eggs and sugar until light and fluffy.
3. Stir in the melted butter, crushed pineapple, milk, and vanilla extract until well combined.
4. Sift the flour, baking powder, and salt together, then gradually fold the dry ingredients into the wet mixture until just combined.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
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2. Prepare the Pineapple Topping:
1. In a saucepan over medium heat, combine the pineapple juice and sugar. Stir until the sugar is fully dissolved.
2. Add the cornstarch slurry, stirring continuously, and cook until the topping thickens and becomes glossy. Let it cool to room temperature.
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3. Assemble and Decorate:
1. Spread the pineapple topping evenly over the cooled cake.
2. Arrange the caramelized pineapple rings on top of the cake.
3. Sprinkle toasted coconut over the top for added texture and flavor.
4. Garnish with fresh mint leaves for a pop of color and a refreshing finish.
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Serving Suggestion:
Slice and serve at room temperature or slightly chilled. Pair it with a tropical fruit punch or iced tea for a delightful experience!
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