Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup pineapple juice
- 1/2 cup shredded coconut
- 1/2 cup chopped pineapple
- 1/2 cup chopped mango
- 1/2 cup chopped papaya
Special Equipment Needed:
- 9-inch round cake pan
- Hand mixer
- Mixing bowl
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in vanilla extract.
6. Gradually add in the dry ingredients, alternating with the pineapple juice.
7. Fold in shredded coconut, pineapple, mango, and papaya.
8. Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 240
Fat: 8g
Carbohydrates: 38g
Protein: 3g
Substitutions for Ingredients
- Butter: Can be substituted with margarine or coconut oil
- Sugar: Can be substituted with honey, maple syrup, or agave nectar
- Pineapple Juice: Can be substituted with orange juice or coconut milk
- Shredded Coconut: Can be substituted with chopped walnuts or pecans
- Pineapple: Can be substituted with chopped apples or bananas
- Mango: Can be substituted with chopped peaches or apricots
- Papaya: Can be substituted with chopped kiwi or strawberries
Variations:
- Add 1/2 cup of raisins or dried cranberries
- Add 1/2 teaspoon of ground cinnamon or nutmeg
- Add 1/4 cup of shredded coconut to the top of the cake before baking
Tips and Tricks:
- Make sure all ingredients are at room temperature before beginning
- Grease and flour the cake pan to ensure the cake does not stick
- Let the cake cool completely before serving
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- Reheat the cake in the oven at 350°F for 5-10 minutes, or until warmed through.
Presentation Ideas:
- Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream
- Drizzle the cake with a tropical fruit glaze
Garnishes:
- Fresh pineapple slices
- Toasted coconut flakes
- Chopped mango
Pairings:
- Coconut ice cream
- Tropical fruit salad
- Pineapple sorbet
Suggested Side Dishes:
- Grilled shrimp
- Coconut rice
- Tropical fruit salsa
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of pineapple juice to the batter before baking.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Refrigerate any leftovers within two hours of baking.
Food History:
- Pineapple and coconut have been used in desserts for centuries in tropical regions around the world.
Flavor Profiles:
- Sweet and tropical
Serving Suggestions:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream
- Drizzle with a tropical fruit glaze
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Taste: Sweet, Fruity, Coconutty, Moist, Pineapple, Pineapple-Y