Ingredients:
2 cups all-purpose flour/ maida
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
1 cup pineapple juice
2 large eggs / substitutes
1 tsp vanilla extract
1/2 cup crushed pineapple, drained
1/4 cup shredded coconut (optional)
Powdered sugar, for dusting (optional)
INSTRUCTIONS
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper for easy removal.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix well to combine.
In a separate bowl, whisk together the melted butter, pineapple juice, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Be careful not to over-mix.
Gently fold in the crushed pineapple and shredded coconut, if using.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar, if desired.
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