Description
A delightful dessert that brings a taste of the tropics to your table, featuring a moist and fluffy texture with the sweetness of pineapple and chewiness of shredded coconut.
Ingredients
Scale
- 2 cups all-purpose flour (240 g)
- 1 cup granulated sugar (200 g)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk (240 ml)
- 2 large eggs
- 1 cup pineapple chunks (fresh or canned, drained)
- 1/2 cup shredded coconut (unsweetened)
- 1/4 cup brown sugar (packed, 50 g)
- 1/2 cup butter (113 g, melted)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 10-inch (25 cm) cast-iron skillet or oven-safe skillet.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well blended.
- In another bowl, whisk together the coconut milk and eggs until smooth. Gradually add the melted butter, mixing until fully incorporated.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined.
- Fold in the pineapple chunks and shredded coconut.
- Pour the batter into the prepared skillet, spreading it evenly.
- In a small bowl, mix the brown sugar with a tablespoon of all-purpose flour and sprinkle over the batter.
- Bake for 30-35 minutes, or until the top is golden brown and a toothpick comes out clean.
- Let it cool for about 10 minutes before serving.
Notes
- For gluten-free, use gluten-free flour.
- For dairy-free, substitute coconut milk with almond milk.
- For lower sugar, use a sugar substitute or reduce sugar.
- Add nuts or spices for flavor variations.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Tropical Crumble Skillet Cake, dessert, pineapple, coconut, baking