Tropical Gingerbread Cake
Gingerbread cake originated in ancient Greece and was later popularized in Europe during the Middle Ages. The addition of tropical flavors gives this classic cake a delightful twist.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Ingredients
- 2 cup All-purpose flour
- 2 teaspoon Ground ginger
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter, melted
- 1/2 cup Granulated sugar
- 1/2 cup Molasses
- 1 Egg
- 1 teaspoon Vanilla extract
- 1/2 cup Pineapple juice
- 1/2 cup Greek yogurt
- 1/2 cup Fresh pineapple, diced
- 1/4 cup Shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a separate bowl, mix together the melted butter, sugar, molasses, egg, vanilla extract, pineapple juice, and Greek yogurt.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the diced pineapple and shredded coconut.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
- Once cooled, serve the Tropical Gingerbread Cake and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 52g18%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.