I came up with this after mistakenly buying cream of coconut, thinking it was coconut cream. Cream of coconut is usually used for making pina coladas (e.g. Coco Goya® Cream of Coconut) and is not the same thing as coconut cream. It turned out so great I had to go back and buy another can!
Ingredients
- 0.25 cups brown sugar
- 0.25 cups butter
- 7 tablespoons unsweetened coconut flakes
- 2 cups all-purpose flour
- 0.75 teaspoons baking powder
- 0.25 teaspoons salt
- 2 eggs whites
- 1 cup white sugar , divided
- 7.33 tablespoons butter
- 1 can cream of coconut , 15 ounce
- 1 can pineapple chunks , 8 ounce
- 2 eggs yolks
- 0.5 teaspoons vanilla extract
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking pans.
-
2
Place brown sugar, 1/4 cup butter, and coconut flakes in a microwave-safe container and heat until warm, about 2 minutes. Mix into a paste.
-
3
Combine flour, baking powder, and salt in a separate bowl. Whip egg whites in a metal bowl with a clean electric mixer until stiff peaks are formed.
-
4
Beat 1/2 cup white sugar and 7 1/3 tablespoons butter in a bowl with an electric mixer until creamy. Add remaining 1/2 cup white sugar, cream of coconut, reserved pineapple juice, egg yolks, and vanilla extract; mix thoroughly. Add the flour mixture; stir batter slowly until fully combined. Fold in the whipped egg whites using a spatula.
-
5
Spread the brown sugar paste over the bottoms of the prepared pans. Arrange pineapple chunks on top. Pour in the batter.
-
6
Bake in the preheated oven until tops are brown and crisp and a toothpick inserted into the centers comes out clean, about 1 hour. Let cool, about 25 minutes. Flip cakes over onto a serving plate and out of the baking pans.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Caribbean Recipes
Gingerbread People
Every child in the neighborhood has requested this recipe for their Mom. I haven't found a recipe that compares!
Pineapple Zucchini Muffins
These deliciously moist pineapple zucchini muffins will disappear quickly. My entire family loves them. You can use carrots or zucchini, or use both if you prefer. I make a batch of each, then freeze some in resealable bags for later, which usually isn't very long!
Apple Oatmeal Breakfast Cups
These make a quick and easy breakfast or anytime snack. They freeze well too!