Description
This Pineapple Condensed Milk Cake is a moist and flavorful dessert that combines the tropical sweetness of pineapple with the rich creaminess of condensed milk. Perfect for gatherings or as a delightful treat, this cake features a tender crumb enhanced with shredded coconut for added texture and taste.
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
Others
- 1 cup pineapple, chopped and drained
- 1/4 cup shredded coconut (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This ensures even distribution of leavening agents for a uniform rise.
- Cream Butter and Condensed Milk: In a large mixing bowl, beat the softened unsalted butter and condensed milk together until the mixture is smooth and creamy. This step helps incorporate air into the batter for a light texture.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Fold in Pineapple and Coconut: Carefully fold in the chopped and drained pineapple along with the shredded coconut if using. This adds moisture and tropical flavor to the cake.
- Pour Batter into Pan: Pour the prepared batter into the greased cake pan, spreading it evenly to ensure consistent baking.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing and serving. This helps the cake set and enhances its texture.
Notes
- Ensure pineapple is well-drained to prevent excess moisture in the cake batter.
- Shredded coconut is optional but adds a nice texture and flavor dimension.
- For a richer flavor, you can lightly toast the shredded coconut before folding it into the batter.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake pairs beautifully with a dollop of whipped cream or vanilla ice cream for extra indulgence.
