Description
Indulge in this delightful Hawaiian Pineapple Coconut Dessert, a tropical treat bursting with flavors of crushed pineapple and sweetened coconut. Perfect for summer gatherings or a sweet escape any time of the year!
Ingredients
Scale
- 1 cup crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 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).
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until smooth.
- Gently fold in the crushed pineapple, shredded coconut, and chopped macadamia nuts (if using).
- Grease a 9×13 inch baking dish with butter or non-stick spray.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for about 10 minutes.
- Cut the dessert into squares or rectangles (about 12 servings).
- Serve with a dollop of whipped cream and garnish with fresh pineapple slices or additional shredded coconut if desired.
- Enjoy with friends and family!
Notes
- To add a twist to this recipe, consider incorporating different nuts such as walnuts or pecans instead of macadamia nuts.
- For a chocolatey version, you can fold in some chocolate chips along with the pineapple and coconut.
- To make it a bit healthier, you can substitute half of the all-purpose flour with whole wheat flour or use a sugar substitute.
- For a more tropical flavor, add a splash of coconut extract or a bit of lime zest to the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For freezing, wrap individual pieces in plastic wrap and place them in a freezer-safe bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes