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Make Your Own Pineapple Coconut Ecstasy Cake – A Healthy and Delicious Dessert
Do you crave something sweet and tropical? If so, look no further! Our Pineapple Coconut Ecstasy Cake is the perfect dessert for those who love tropical flavors. This cake is a combination of sweet, juicy pineapple and rich, creamy coconut, topped with a smooth and silky icing. It’s a heavenly delight that will leave you feeling satisfied and refreshed.
The Perfect Blend of Pineapple and Coconut
Pineapple and coconut are two flavors that go together like peanut butter and jelly. They complement each other perfectly, creating a taste that is both sweet and refreshing. In our Pineapple Coconut Ecstasy Cake, the juicy pineapple chunks are mixed with the smooth and creamy coconut, creating a balanced and harmonious flavor. The cake is then topped with a coconut icing that adds a rich and sweet flavor, making it an irresistible treat.
A Treat That’s Good for You
In addition to its delicious taste, Pineapple Coconut Ecstasy Cake is also a healthy option for those who want to enjoy a sweet treat without feeling guilty. Pineapple is rich in vitamins and minerals, including Vitamin C, potassium, and fiber. It’s also low in calories and high in antioxidants, making it a great choice for those who want to maintain a healthy diet. Coconut is also a nutritious ingredient, providing healthy fats and fiber, as well as being a good source of iron and manganese.
Easy to Make and Enjoy
Making Pineapple Coconut Ecstasy Cake is quick and easy. Simply mix the pineapple and coconut together, bake the cake, and top with the coconut icing. It’s a perfect dessert for any occasion, whether it’s a family gathering, a special event, or just a sweet treat after dinner. The cake can be stored in the refrigerator for up to 3 days, making it a great option for those who want to prepare it in advance.
The Perfect Dessert for Your Next Gathering
If you’re looking for a sweet and tropical treat for your next gathering, look no further than Pineapple Coconut Ecstasy Cake. This delicious dessert is sure to be a hit with your guests, whether they’re fans of pineapple or coconut, or just love sweet treats in general. It’s a perfect option for a family dinner, a special event, or even as a sweet treat for yourself.
¾ cup unsalted butter, at room temperature
½ cup vegetable oil
2 cups white sugar
2 teaspoons coconut extract
1 teaspoon vanilla extract
3 cups self-rising flour
1 cup unsweetened coconut milk
½ cup pineapple juice
¼ cup confectioners’ sugar, or more as needed
¼ cup pineapple juice
1 cup unsalted butter, softened
1 teaspoon coconut extract
¼ cup shredded coconut
1 (20 ounce) can crushed pineapple, drained
Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
Step 2 Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, 1 at a time, into butter mixture, beating well until each egg is fully incorporated.
Step 3 Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.
Step 4 Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
Step 5 Mix confectioners’ sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners’ sugar until desired consistency is reached.
Step 6 Place 1 cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.
Per Serving: 506 calories; protein 4.6g; carbohydrates 52.5g; fat 31.8g; cholesterol 99.9mg; sodium 323.7mg.