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Pineapple Coconut Ribbon Cake

New.Wife's picture
Ingredients
  Canned pineapple 20 Ounce (1 Can)
  Cake flour 2 1⁄4 Cup (36 tbs), sifted
  Baking powder 2 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Sugar 1 1⁄4 Cup (20 tbs)
  Eggs 3
  Pineapple frosting 4 Tablespoon (Of Your Choice)
  Flaked coconut 2⁄3 Cup (10.67 tbs) (For Garnish)
Directions

GETTING READY

1) Preheat the oven at 325 degrees for 3 minutes.
2) Take a baking pan and grease it.

MAKING

3) Drain the pineapple and keep the juice aside.
4) Take the flour, baking powder and salt in a bowl and stir them well. keep the mixture aside.
5) Take a bowl and beat the butter or margarine and sugar.
6) Add eggs (one at a time) and flour mixture alternately.
7) Add 2/3 cup of reserved pineapple juice.
8) Pour the batter into the pan.
9) Bake the cake in an oven at 325 degrees for 40 minutes.

SERVING

10) Transfer the cake into the serving plate and spread the pineapple frosting over the top of the cake.
11) Garnish the top of the cake with diagonal strips of pineapple and coconut.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pineapple
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes

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