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Pina Colada Blechkuchen

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A delicious tropical twist on traditional cake, infused with coconut, pineapple, and a creamy frosting.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1/2 cup crushed pineapple, drained
  • 1/4 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup powdered sugar (for frosting)
  • 1/4 cup cream cheese (for frosting)
  • 2 tablespoons coconut cream (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Mix in the crushed pineapple, coconut milk, and vanilla extract.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Pour the batter into a greased 9×13 inch baking pan.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. While the cake is baking, prepare the frosting by beating together the powdered sugar, cream cheese, and coconut cream until smooth.
  10. Once the cake has cooled, spread the frosting evenly on top and garnish with shredded coconut if desired.

Notes

  • For extra flavor, consider adding rum extract to the frosting.
  • Store leftover cake in an airtight container in the refrigerator.

Nutrition

Find it online: https://michaelskueche.de/pina-colada-blechkuchen/