Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup unsweetened crushed pineapple (with juice)
– ½ cup coconut milk
– ½ cup vegetable oil
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup shredded coconut (sweetened or unsweetened, based on preference)
– Optional: chopped walnuts or pecans for added crunch
Equipment Needed
– Mixing bowls
– Measuring cups and spoons
– Whisk or electric mixer
– Rubber spatula
– 9×13 inch baking pan
– Parchment paper (optional, for easy removal)
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). Greasing your baking pan is essential; I like to use a bit of oil or butter, and sometimes I add a sprinkle of flour for good measure. It’s crucial to ensure the cake doesn’t stick! In a large mixing bowl, combine the flour, sugar, baking soda, and salt. I always enjoy the way the sweet aroma of the sugar mingles with the earthy scent of the flour, setting the stage for something delicious. (See the next page below to continue steps…)