Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hawaiian Pineapple Coconut Dessert: A Tropical Delight for Your Taste Buds


  • Author: Maria
  • Total Time: 45 minutes
  • Yield: 9 servings 1x

Description

Enjoy a tropical treat with this moist coconut and pineapple dessert, topped with a creamy coconut milk mixture. Perfect for any occasion, it’s a delightful blend of flavors that will transport you to paradise with every bite.


Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetened condensed milk
  • 1/4 cup coconut milk
  • 1/4 cup chopped macadamia nuts (optional)
  • Whipped cream for serving (optional)
  • Fresh pineapple slices for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or line it with parchment paper for easy removal.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed.
  3. Add the unsweetened shredded coconut to the dry mixture and stir until evenly distributed.
  4. In a separate bowl, whisk together the melted unsalted butter, eggs, and vanilla extract until the mixture is smooth and well combined.
  5. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  6. Fold in the crushed pineapple and chopped macadamia nuts (if using) into the batter, ensuring they are evenly distributed throughout the mixture.
  7. Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
  8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Once baked, remove the dish from the oven and allow it to cool in the pan for about 10 minutes.
  10. While the dessert is cooling, prepare the coconut milk topping. In a small bowl, combine the sweetened condensed milk and coconut milk. Mix well until smooth.
  11. After the dessert has cooled slightly, poke holes all over the top using a fork or a skewer. This will allow the coconut milk mixture to soak into the dessert.
  12. Pour the coconut milk mixture evenly over the top of the dessert, ensuring it seeps into the holes. Let it sit for an additional 15-20 minutes to absorb the flavors.
  13. Once the dessert has absorbed the coconut milk mixture, you can cut it into squares or rectangles, depending on your preference.
  14. For serving, place a piece of the dessert on a plate. If desired, top it with a dollop of whipped cream for added richness.
  15. Garnish with fresh pineapple slices or additional shredded coconut for a tropical touch.
  16. Serve immediately, or refrigerate for later. This dessert can be enjoyed warm or chilled, making it versatile for any occasion.

Notes

  • Der Teig darf während der Ruhezeit nicht bewegt werden.
  • Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes