Pineapple Condensed Milk Cake (Print Version)
# Ingredients:
01 -
1 cup all-purpose flour
02 -
1/2 cup sweetened condensed milk
03 -
1/2 cup fresh pineapple juice
04 -
1/4 cup unsalted butter, melted
05 -
1 large egg
06 -
1 tsp baking powder
07 -
1/2 tsp baking soda
08 -
1/4 tsp salt
09 -
1/2 tsp vanilla extract
10 -
1/2 cup crushed pineapple, drained if necessary
11 -
1/4 cup shredded coconut, for garnish (optional)
12 -
Whipped cream, for serving (optional)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a round 8-inch cake pan and line the bottom with parchment paper for easier removal.
02 -
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
03 -
In a large mixing bowl, combine the melted butter, sweetened condensed milk, pineapple juice, egg, and vanilla extract. Mix these ingredients until smooth.
04 -
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix to maintain the cake's light texture.
05 -
Fold in the crushed pineapple, ensuring it's evenly distributed throughout the batter.
06 -
Pour the batter into the prepared cake pan. Smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
07 -
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, gently turn it out onto a wire rack to cool completely.
08 -
Top with shredded coconut for garnish and serve with a dollop of whipped cream, if desired. Enjoy this tropical treat chilled or at room temperature!