Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup coconut milk
- ½ cup crushed pineapple, drained
- 1 tsp vanilla extract
- ½ cup shredded coconut (optional)
- 2 tbsp rum or pineapple juice (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with coconut milk, beginning and ending with flour mixture. Mix until just combined.
- Fold in crushed pineapple, vanilla extract, shredded coconut, and rum (if using).
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve. Optional: sprinkle extra shredded coconut on top for garnish.
If you want, I can also make a quick 5-minute version of this recipe with fewer steps for an easy social media post. Do you want me to do that?