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
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or line it with parchment paper for easy removal.
- 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.
- Add the unsweetened shredded coconut to the dry mixture and stir until evenly distributed.
- In a separate bowl, whisk together the melted unsalted butter, eggs, and vanilla extract until the mixture is smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the crushed pineapple and chopped macadamia nuts (if using) into the batter, ensuring they are evenly distributed throughout the mixture.
- Pour the batter into the prepared baking dish, spreading it evenly with a spatula.
- 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.
- Once baked, remove the dish from the oven and allow it to cool in the pan for about 10 minutes.
- 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.
- 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.
- 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.
- Once the dessert has absorbed the coconut milk mixture, you can cut it into squares or rectangles, depending on your preference.
- For serving, place a piece of the dessert on a plate. If desired, top it with a dollop of whipped cream for added richness.
- Garnish with fresh pineapple slices or additional shredded coconut for a tropical touch.
- 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