Ingredients
Method
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
Add the eggs one at a time, beating well after each addition. Mix in the condensed milk and vanilla extract until smooth.
In a separate bowl, combine the flour, shredded coconut, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
Fold in the crushed pineapple (along with the reserved juice) and almond extract if you are using it. Ensure the pineapple is evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely.
Once cooled, dust the top with powdered sugar if desired. Slice and serve the cake plain or with a dollop of whipped cream and a sprinkle of extra shredded coconut.
Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8 slices