Description
This Pineapple Condensed Milk Cake is a moist and flavorful dessert featuring the tropical sweetness of pineapple combined with rich condensed milk. Perfectly balanced with a hint of vanilla and optional shredded coconut, this cake is easy to prepare and ideal for any occasion.
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 and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined to ensure proper leavening.
- Cream Butter and Condensed Milk: In a large mixing bowl, beat the softened unsalted butter and condensed milk together until the mixture is smooth and creamy, which helps create a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition to fully combine. Then stir in the vanilla extract for flavor enhancement.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Fold in Pineapple and Coconut: Gently fold in the chopped, drained pineapple and shredded coconut (if using) to evenly distribute throughout the batter without deflating it.
- Pour and Spread Batter: Transfer the batter into the prepared cake pan, spreading it evenly to ensure uniform baking.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing and serving to maintain its structure and flavor.
Notes
- Make sure to drain the chopped pineapple thoroughly to avoid excess moisture in the cake.
- Shredded coconut is optional but adds a lovely texture and flavor.
- For best results, let the cake cool completely to set before slicing.
- You can substitute butter with margarine for a dairy-free alternative, but flavor may vary.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
