Description
A delightful Hawaiian cake topped with whipped cream.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 cup unsweetened shredded coconut
- 1 cup crushed pineapple, drained
- ½ cup vegetable oil
- 4 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Fresh fruit for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, baking powder, and shredded coconut.
- Add eggs, vegetable oil, crushed pineapple, and vanilla extract. Stir until combined.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- In another bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Spread the whipped cream over the cooled cake.
- Top with fresh fruit if desired.
- Cut into squares and serve.
Notes
- Make sure to drain the crushed pineapple well to avoid a soggy cake.
- Whip the cream just until soft peaks form to avoid over-whipping.
- You can substitute the fruit topping with nuts or chocolate shavings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: hawaiian cake recipe, whipped cream cake, pineapple cake