Light, airy, and reminiscent of a pina colada, this coconut and pineapple cake is perfect for summer parties and other gatherings. This cake has a fluffy texture that will only excite your tastebuds.
200 grams sugar
300 grams flour
200 grams grated coconut
4 pineapple slices
1 natural yogurt
100 grams butter (at room temperature.)
100 grams baking soda
1/2 teaspoons fine salt
grated coconut (for topping)
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1Preheat oven to 180 degrees Celsius.
2Grease a rectangular cake pan with butter and sprinkle with plenty of grated coconut. Set aside.
3Mix the butter and sugar, and beat to a cream. Add the eggs, one at a time, beating well between each addition.
4Mix the flour with the baking soda and salt.
5Add the yogurt and flour to the batter.
6Mix well until the dough is creamy.
7Cut the pineapple slices into small pieces.
8Add the pineapple and coconut to the batter.
9Pour the batter into the cake pan, and bake for about 40 minutes.
10Do the toothpick test, and once it is cooked remove from the oven.
11Unmold, and while it's warm sprinkle with grated coconut.