To begin, heat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and line an 8×8-inch or comparable-sized baking pan with parchment paper, leaving an overhang for simple removal.
Step 2.
Whisk together the all-purpose flour, sugar, baking powder, and salt in a mixing basin.
Step 3.
To the dry ingredients, add the liquefied butter, eggs, and vanilla extract. Stir until ingredients are just combined; do not overmix.
Step 4.
Fold the pulverized pineapple and coconut into the batter with care. The tartness of the pineapple and the tropical flavor of the coconut will impart multiple layers of flavor to the batter.
Step 5.
Pour the batter evenly into the baking dish that has been prepared. Bake for 25 to 30 minutes in a preheated oven, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Step 6.
Remove the pan from the oven and allow the pineapple cake to settle for a few minutes in the pan. Using the parchment paper overhang, gingerly remove the cake from the pan and set it on a cooling stand.
Step 7.
Before slicing the cake into bars, add a touch of elegance by dusting it with powdered sugar.
Step 8.
Cut the cake into the desired measurement of bars and arrange them on a serving platter. With each mouthful, savor the harmonious combination of pineapple’s sweetness and coconut’s richness, which will transport your taste receptors to the tropics.
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This is the third time we’re making this meal this week. It’s just that amazing!
