¡Receta Deliciosa Del Pastel Bojo de Piña de Surinam!

Preheat the oven to 350°F (175°C).

Grease and flour a round cake pan.

Drain the pineapple and reserve the juice.

In a bowl, cream together the butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and lime juice.

In a separate bowl, combine flour, baking powder, cinnamon, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk.

Fold in the coconut and drained pineapple.

Pour the batter into the prepared cake pan.

Bake for 30-35 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Mix powdered sugar with reserved pineapple juice to create a glaze.

Drizzle the glaze over the cooled cake.

Serve slices with cream cheese on the side.

Spice Level:

Allergens