Description
This Pineapple Condensed Milk Cake is a moist and flavorful dessert that combines the tropical sweetness of pineapple with the rich creaminess of condensed milk. Perfectly tender with a hint of coconut, this easy-to-make cake is ideal for any occasion and sure to delight your taste buds.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup condensed milk
- 2 eggs
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 cup pineapple, chopped and drained
- 1/4 cup shredded coconut (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake doesn’t stick after baking.
- Mix dry ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until all are evenly combined to help the cake rise properly.
- Cream butter and condensed milk: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and condensed milk together until the mixture is smooth and well-blended.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then stir in the vanilla extract for flavor.
- Combine dry and wet ingredients: Gradually fold the dry flour mixture into the wet ingredients. Mix gently until just combined to avoid overworking the batter.
- Fold in pineapple and coconut: Gently fold in the chopped and drained pineapple along with the shredded coconut, if using, to evenly distribute throughout the batter without losing the cake’s fluffiness.
- Prepare to bake: Pour the prepared batter into the greased and floured cake pan. Spread it evenly for consistent baking.
- Bake the cake: Place the pan in the oven and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean, indicating it’s fully baked.
- Cool and serve: Allow the cake to cool completely in the pan before slicing and serving to ensure clean cuts and the perfect texture.
Notes
- Make sure the pineapple is well drained to prevent excess moisture in the cake batter.
- You can substitute shredded coconut with toasted coconut for extra flavor and texture.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake pairs wonderfully with a light dusting of powdered sugar or a dollop of whipped cream.
