Coconut Pineapple Cake – Kokosovo-Ananasová buchta

Perfect bland of flavors. This coconut pineapple cake is so moist and so refreshing with crispy coconut flakes on the top. It is very fast to make.

Kitchen essentials:
Sweetened coconut https://amzn.to/47LLKTq
Colander https://amzn.to/3Jxfqf8
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9×13 baking dish

Prep: 20 minutes
Bake: 380°F (190°C): 25 minutes
Total: 45 minutes

Ingredients:

2 eggs
1 cup (120g) powdered sugar
2 cups (280g) all purpose flour
3 tsp baking powder
1/2 cup (120ml) oil
1 cup (240ml) milk

Topping:
20 ounces (567g) can of pineapple tidbits
1 cup (90g) shredded sweetened coconut
1/2 cup (60g) powdered sugar

unsalted butter to brush the baking dish

Directions:

• Butter up baking tray with unsalted softened butter and set aside.
• Drain the juice out of the 20 oz. can of pineapple tidbits and let the pineapple drain some more in a colander over the bowl.
• Preheat the oven to 380°F.
• Into a mixing bowl add 2 eggs. Put a strainer on top of the bowl and sift 1 cup of powdered sugar, 2 cups of all purpose flour with 3 tsp baking powder. (If you have smaller strainer do it in batched.)
• Add 1/2 cup of oil and 1 cup of milk.
• Before you start the mixing prepare the topping.
• Into a medium sized bowl add 1 cup of sweetened shredded coconut and 1/2 cup powdered sugar. Mix the topping together.
• Using a paddle attachment start mixing the content in the mixing bowl on slow speed at first. Add speed as needed to ensure smooth consistency, but don’t over-mix it.
• Pour the batter into buttered baking dish. Even the surface out.
• Top the batter evenly with drained pineapple tidbits.
• Add mixture of sweetened coconut and powdered sugar on top of the pineapple.
• Bake in preheated oven for about 25 minutes or until the skewer comes out clean.