Santomean Coconut And Pineapple Cake
Santomean Coconut and Pineapple Cake is a delightful dessert that captures the tropical flavors of São Tomé and Príncipe, an island nation off the coast of Central Africa. This cake is moist, flavorful, and perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup shredded coconut
- 1 cup crushed pineapple, drained
- 1/2 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mix together the flour, sugar, shredded coconut, and baking powder.
- In a separate bowl, beat the eggs, then add the vegetable oil, crushed pineapple, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 35g
- Fat
- 18g
- Protein
- 3g
Supplies
9x13 inch baking pan Mixing bowls Whisk Cooking spray or butter for greasing
Tools
Oven Wire rack
Serving suggestions
Serve the Santomean Coconut and Pineapple Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful tropical dessert experience.
Tips & tricks
For an extra burst of flavor, sprinkle some additional shredded coconut on top of the cake before baking.
Cost
$10