Introduction
Welcome, friends! Today, I’m excited to share with you a delightful dessert that has stolen the hearts of many: the Cuppa Cuppa Cake. This cake is not only incredibly easy to whip up, but it also boasts a delightful combination of flavors and textures. Imagine a moist, tender cake infused with the tropical sweetness of shredded pineapple and the rich, aromatic notes of coconut. Each bite is a celebration of love and warmth, perfect for any occasion, be it a sunny afternoon gathering or a cozy family dinner. Let’s dive into this delightful creation!
Ingredients
- 1 cup self-raising flour
- 1 cup sugar
- 1 cup milk
- 1 cup coconut oil
- 1 cup desiccated coconut
- 1 cup shredded pineapple, drained
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 1 delicious cake
Directions and Instructions
- Start by preheating your oven to a cozy 350°F (175°C). While the oven warms up, take a moment to grease a 9-inch round cake pan with a touch of oil or butter.
- In a large mixing bowl, combine the self-raising flour and sugar. Mix them together until they are well blended, creating the perfect dry base.
- Next, gradually pour in the milk and coconut oil. Stir gently until everything is beautifully combined into a smooth batter.
- Now comes the fun part! Fold in the desiccated coconut, shredded pineapple, vanilla extract, and salt. The batter should be bursting with flavor and wonderfully aromatic.
- Pour the luscious batter into your prepared cake pan, using a spatula to smooth the top until it’s nice and even.
- Slide the cake into the preheated oven and bake for about 30-35 minutes. The cake is ready when a toothpick inserted in the center comes out clean, leaving you with that golden-brown top.
- Once baked, allow the cake to cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely, filling your kitchen with the most delectable scent!
Notes or Tips
For an extra touch of sweetness, consider adding a sprinkle of powdered sugar over the cooled cake or a drizzle of coconut glaze. This cake also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an added treat! And don’t forget—this cake is perfect for sharing, so have some friends over and enjoy each other’s company while indulging in this tropical delight.
Cooking Techniques
This Cuppa Cuppa Cake is a wonderful example of a one-bowl cake, keeping things simple and allowing you to enjoy the baking process without the fuss. The folding technique is essential here as it helps maintain the lightweight texture that makes each bite so pleasurable. Also, allowing the cake to cool properly ensures that it holds its shape and texture when you slice into it.
FAQ
Can I substitute the coconut oil?
Yes! If you don’t have coconut oil on hand, you can use vegetable oil or melted butter as alternatives.
How should I store leftover cake?
Keep any leftover cake covered in an airtight container at room temperature for a few days, or refrigerate it for longer freshness.
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to drain it well to avoid excess moisture in the cake.
Conclusion
The Cuppa Cuppa Cake is more than just a dessert; it’s a slice of joy that brings people together. With its simple ingredients and easy preparation, you’ll find yourself making it again and again. So gather your loved ones, savor the flavors, and create lovely memories around this warm, inviting cake. Happy baking!