Description
A moist and flavorful pineapple condensed milk cake featuring tender chunks of pineapple and a hint of vanilla, baked to perfection with a subtle coconut twist, perfect for a delightful dessert or afternoon treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup condensed milk
- 2 eggs
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 cup pineapple, chopped and drained
- 1/4 cup shredded coconut (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it to prevent the cake from sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until they are evenly combined.
- Cream butter and condensed milk: In a large mixing bowl, beat the softened butter and condensed milk together until the mixture is smooth and creamy, which will help create a tender cake texture.
- Add eggs and vanilla: Incorporate the eggs into the mixture one at a time, beating well after each addition to fully blend. Then stir in the vanilla extract for added flavor.
- Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined to avoid overmixing, which can toughen the cake.
- Fold in pineapple and coconut: Carefully fold in the drained chopped pineapple and shredded coconut if using, distributing them evenly without breaking up the fruit too much.
- Transfer batter to pan: Pour the batter into the prepared cake pan, spreading it out evenly with a spatula to ensure uniform baking.
- Bake the cake: Place the cake pan in the preheated oven and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool and serve: Allow the cake to cool completely in the pan on a wire rack before slicing and serving to let the texture set properly.
Notes
- Make sure to drain the pineapple well to avoid excess moisture in the batter.
- Shredded coconut is optional but adds a lovely texture and flavor.
- For a denser cake, do not overmix the batter once the dry ingredients are added.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- You can add chopped nuts like walnuts or macadamia for extra crunch if desired.
