Nutritional Info

Nutrition Facts

Serving Size 1 (81g)

Calories 156
Calories from Fat 14 (9%)
Amount Per Serving %DIV
Total Fat 1.6g 2%
Saturated Fat 0.5g 3%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 45.4mg 15%
Sodium 181.9mg 8%
Potassium 169.5mg 4%
Total Carbohydrate 30.7g 10%
Dietary Fiber 1.8g 7%
Sugars 0.3g
Protein 4.3g 9%

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Recipe Description
This super moist cake was a favorite of many of the guests at a dessert tasting my husband and I recently hosted.
Prep time
15 min
Cook time
55 min
Ready In
1 hr 10 min


Serves Tool

Serves To:USMetric
1 Cup(c)  all purpose flour
3/4 Cup(c)  whole wheat flour
1 1/2 Teaspoon(t)  baking powder
1/2 Teaspoon(t)  baking soda
1/4 Teaspoon(t)  salt
1/2 Cup(c)  butter, softened
1/2 Cup(c)  sugar
1/2 Cup(c)  unsweetened coconut milk
3   eggs
1 1/2 Cup(c)  sweetened coconut, shredded and divided
8 Ounce(oz)  crushed pineapple in unsweetened juice, undrained
3 Tablespoon(T)  raspberry preserves


Preheat the oven to 350° F. Grease and flour a 9 inch-square baking pan. In a medium bowl or on a piece of waxed paper, stir together both flours, the baking powder, baking soda and salt. In a large bowl, cream the butter with the sugar. Beat in the coconut milk and eggs (the mixture will looked curdled). Stir in 1 cup of the coconut and the pineapple with juice. Stir in the flour mixture. Spread the batter into the prepared pan. Dollop the top of cake with raspberry preserves, 1/2 teaspoon at a time. Sprinkle with remaining 1/2 cup coconut. Bake 45 to 55 minutes, or until a wooden pick inserted in the center comes out clean. Cut into squares.

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Coconut Pineapple Cake
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