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Tropical Coconut Delight

Tropical Coconut Delight: The Ultimate Refreshing Treat

Indulge in the tropical flavors of our Tropical Coconut Delight recipe. Perfect for any occasion, this cake combines creamy coconut and tangy pineapple for a taste of paradise.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 12 people
Calories: 400kcal
Cost: $20

Equipment

  • Stand mixer or hand mixer
  • Three 9-inch round cake pans
  • Spatula
  • Whisk
  • Cooling rack

Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup coconut milk
  • 1 cup shredded coconut
  • 1 cup pineapple jam
  • 1 cup crushed pineapple, well drained
  • 1 cup powdered sugar
  • ½ cup roasted shredded coconut

Instructions

  • Preheat your oven to 175°C (350°F) and grease three 9-inch round cake pans.
  • In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.
  • In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, alternating with coconut milk.
  • Fold in the shredded coconut gently and avoid overmixing.
  • Divide the batter evenly among the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack.
  • Mix the pineapple jam with drained crushed pineapple to make the filling and set aside.
  • For the glaze, beat softened butter until creamy. Gradually add powdered sugar, alternating with coconut milk, and mix until smooth. Add vanilla extract.
  • Assemble the cake by spreading the pineapple filling between the layers, and cover the entire cake with the glaze. Sprinkle roasted coconut on top.

Notes

For best results, use room-temperature ingredients; they blend more easily. Don't skip the cooling step as warm layers can cause the filling to slide out. Toast your own coconut for a fresher taste. Store leftovers wrapped in plastic wrap in the fridge for up to 5 days; flavors intensify cold. If living in a humid climate, keep the cake in the fridge to avoid sticky glaze. Always bring to room temperature before serving.

Nutrition

Calories: 400kcal | Carbohydrates: 52g | Protein: 3g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 55mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 30g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 0.5mg
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