ini Kek Kelapa Nanas is an easy egg-free, dairy-free 6-ingredient cake with fresh pineapple bites for a delicious tropical taste.
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Kek Kelapa Nanas
ini Kek Kelapa Nanas is an easy egg-free, dairy-free 6-ingredient cake with fresh pineapple bites for a delicious tropical taste.
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Hidangan: 10 keping
Kalori: 266.4 kcal
Ramuan
- 1 ½ cawan Tepung Naik Sendiri - (nota 1)
- 1 tin (8 oz) Nanas Hancur - (nota 2)
- 1 cawan Gula Tebu Tidak Dimurnikan - (nota 3)
- ⅓ cawan Minyak Kelapa Cair - (nota 4)
- ½ cawan Santan dalam tin - (nota 5)
- 1 cawan Kelapa kering - (nota 6)
Pilihan – disyorkan untuk rasa
- 2 sudu teh Ekstrak vanila - atau 1 sudu teh ekstrak rum
arahan
- Panaskan ketuhar hingga 350°F (180°C). Alas loyang kek segi empat sama berukuran 9 inci dengan kertas parchment. Sapukan minyak pada sisi dan bahagian bawah kertas parchment dan loyang. Ketepikan.
- Dalam mangkuk adunan yang besar, pukul tepung yang naik sendiri dan gula.
- Fold in crushed pineapple, melted coconut oil, coconut milk, vanilla extract, and unsweetened desiccated coconut.
- Kacau dengan spatula getah untuk sebati.
- Tuangkan adunan ke dalam loyang yang telah disediakan.
- Bakar kek pada suhu 350°F (180°C) selama 35-40 minit. Periksa sama ada kek sudah masak dengan mencucuk lidi di tengah kek. Jika ia keluar bersih, ia sedia untuk dikeluarkan dari ketuhar. Jika tidak, bakar lebih lama, dalam kenaikan 10 minit, sehingga serbuk kek keras.
- Sejukkan di atas rak penyejuk pada suhu bilik selama 1 jam sebelum dihidangkan.
Nota
Nota 1Anda juga boleh menggunakan 1 1/2 cawan tepung serbaguna dan tambah 3 sudu teh serbuk penaik. Untuk pilihan bebas gluten, gunakan penukar bebas gluten, tetapi jangan lupa serbuk penaik. Resipi ini tidak akan sesuai dengan tepung badam atau tepung kelapa.
Nota 2: I am using a can of 8 oz, crushed pineapple with its juice, not drained.
Nota 3: Any crystal sweetener can be used, like coconut sugar or unrefined cane sugar.
Nota 4Atau mana-mana minyak berperisa rendah yang anda suka.
Nota 5: Any milk can be used, oat milk, soy milk, or almond milk. Canned coconut milk provides the best fluffy crumb as it contains a bit more fat.
Nota 6: Or skip if you don’t like coconut pieces in your cake crumb.
Pada Suhu AmbienSimpan kek di dalam peti sejuk sehingga 4 hari di dalam bekas kedap udara. Simpan di dalam bekas kedap udara sehingga 1 bulan. Cairkan di dalam peti sejuk sehari sebelumnya.
Pilihan aising: Anda boleh menggunakan saya aising vanila tanpa tenusu, langkau ekstrak vanila untuk ekstrak kelapa jika suka, atau gunakan aising krim kelapa.
Pemakanan
Berkhidmat: 1keping | Kalori: 266.4kcal | Karbohidrat: 30.4g | Protein: 3.1g | Lemak: 15.9g | Lemak tepu: 13.4g | Lemak tak jenuh ganda: 0.4g | Lemak tak jenuh tunggal: 0.8g | Natrium: 36.8mg | Potasium: 97.8mg | Serat: 2.1g | gula: 11.6g | Vitamin A: 0.4IU | Vitamin C: 0.5mg | Kalsium: 7.1mg | Iron: 0.7mg | magnesium: 16.9mg | Fosforus: 47.8mg | zink: 0.4mg
Bahan dan Pengganti
Perenggan ini memberikan anda semua petua saya tentang memilih bahan-bahan yang betul. Untuk resipi penuh dengan sukatan, tatal ke kad resipi di bahagian bawah siaran!Pergi ke Resipi Penuh
You only need 6 ingredients to make the base of this cake.
- Tepung Naik Sendiri – This provides the structure for the cake. You can also use all-purpose flour with baking powder. For a gluten-free option, use my penukar bebas gluten, tapi jangan lupa serbuk penaik.
- Nanas Hancur – This adds moisture and a tropical fruit flavor. Use it with its juice.
- Gula – This sweetens the cake. Coconut sugar or unrefined cane sugar also work.
- Minyak Kelapa Cair – This adds moisture and richness. Any light-flavored oil you prefer also works.
- Santan dalam tin – This contributes to a fluffy crumb and adds coconut flavor. Oat milk, soy milk, or almond milk also work.
- Kelapa kering – This adds texture and coconut flavor. You can omit it if you prefer a cake without coconut pieces.
How to Make Pineapple Coconut Cake
This cake is really easy to whip up, here’s how in a few pictures.
Combine the base batter ingredients in a mixing bowl.
Kacau adunan dengan spatula sehingga sebati sahaja.
Pour the batter in a square pan lined with parchment paper.
Bake the cake at 350 °F (180 °C) for 35-40 minutes.
Combine the frosting ingredients and spread it on the cake after cooling.
Add slices of pineapple and glace cherries on each slice.
Petua Membakar Carine
Izinkan saya berkongsi beberapa petua lagi untuk kek yang sempurna.
- Frosting Enhancement – Top the cake with my aising vanila tanpa tenusu or aising kelapa untuk rasa tambahan.
- Pina Colada Presentation – Serve cake slices with fresh pineapple pieces and glace cherries for a tropical look.
- Coconut Sprinkle – Sprinkle unsweetened desiccated coconut on the frosted cake for more coconut flavor.
- Rum Infusion – Add 1 teaspoon of rum extract to the cake batter for a delicious tropical note.
have you ever used rum in the batter?
Not yet, but I am pretty sure you can add 2-3 teaspoon for flavor
I made this cake for my daughter’s 1st birthday since she is allergic to dairy & eggs. It was a hit! She loved it and so did everyone else. I paired it with your coconut cream frosting and that was so luscious. I appreciate all the great recipes, thanks!
Thank you ! and happy birthday to your daughter.
Hi. Thank you for sharing the recipe. Do you think I could bake it in a bundt pan? If yes, would you double the recipe? Thanks so much!
t’s a very moist cake, I think it will be difficult to unmold from a bundt pan. I would stick to the recommended pan.
I’m obsessed with this cake. Made it 3 times.
Sungguh menakjubkan mendengarnya, terima kasih!
Hi, Can I use All purpose flour? If yes then how much baking powder or baking soda?
Read note 1 at the bottom of the recipe card for measurement.
So easy to make . Lovely & moist
I made this and it was delish!
Definitely making it on repeat
Terima kasih !
Terima kasih!
Loved by everyone who tried this – will definitely make again
Terima kasih!
Hi Carine, the cake was absolutely delicious. I skipped the desiccated coconut because I didn’t have it on hand. The bottom of the cake was a bit sticky though probably because of the pectin in pineapple, making it harder to serve to guests. Any tips to help with that?
Ironic second question, Do you think I could probably add more pineapple? I absolutely loved the pineapple chunks in some bites but I would love to have more of it.
Thank you so much! I would flip the cake over on a cooling rack so the bottom of the cake become the top. It’s always the bottom that become stickier due to the pineapple flesh. I love the idea of adding more pineapple, which I would probably add in the frosting rather than the cake batter. It might turn the batter way too sticky and moist.
This cake is very delicious. I used gluten-free flour mix and added 3 teaspoons baking powder. It works very well. I used a 9 inch round pan and used less sugar. 150g. Still to sweet . Next time i try 100g . Thanks for this!
Thank you so much for sharing that, I can’t believe it work so well with gluten-free flour too!
Hi ya are your books just available on here or can they be bought from somewhere like Amazon for example
Thank you for taking time to read my comment
Sandra
I don’t have a cookbook yet, but you can access all my recipes for free on this website.