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Categories:
eggs powdered sugar vanilla canola oil coconut milk flour cornstarch baking powder pineapple coconut chips candied pineapple
Viewed: 24 - Published at: 8 years agoIngredients
- 6 eggs
- 2 3/4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 cup canola oil
- 1 cup coconut milk
- 1 cup all purpose flour + 2 tbsp
- 1 cup cornstarch
- 1 teaspoon baking powder
- 13 1/2 ounces pineapple chunks drained, juice reserved
- coconut chips to garnish
- candied pineapple to garnish
Method
- Preheat oven to 325°F. Grease and flour a Bundt pan. Whisk eggs, 1 1/2 cups powdered sugar and vanilla extract until creamy. Slowly whisk in oil and coconut milk. Mix together 1 cup flour, cornstarch and baking powder then fold in. Dredge pineapple chunks in 2 tbsp flour then fold in. Transfer to prepared pan and bake for 50-60 mins. Remove cake from oven, let cool in pan on a wire rack for 10 mins then remove from pan and let cool completely.
- To finish, mix 1/4 cup pineapple juice with remaining powdered sugar and glaze cake. Decorate with coconut chips and candied pineapple and serve.
