Coconut and Pineapple Cake

As receitas lá de casa
Sallie B.: "The best way I can describe this one is that it t…" Read More
Coconut and Pineapple Cake


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.


  • 3 eggs
  • 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 teaspoon fine salt
  • grated coconut (for topping)


  1. Preheat oven to 180 degrees Celsius.
  2. Grease a rectangular cake pan with butter and sprinkle with plenty of grated coconut. Set aside.
  3. Mix the butter and sugar, and beat to a cream. Add the eggs, one at a time, beating well between each addition.
  4. Mix the flour with the baking soda and salt.
  5. Add the yogurt and flour to the batter.
  6. Mix well until the dough is creamy.
  7. Cut the pineapple slices into small pieces.
  8. Add the pineapple and coconut to the batter.
  9. Pour the batter into the cake pan, and bake for about 40 minutes.
  10. Do the toothpick test, and once it is cooked remove from the oven.
  11. Unmold, and while it's warm sprinkle with grated coconut.
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