Homemade five-cup cake
A simple, moist cake made with tropical fruits like pineapple, mandarin oranges, and coconut, along with nuts and sour cream for a rich and flavorful dessert. This easy recipe is perfect for any occasion and can be customized with your favorite fruits and nuts.
Ingredients
- 1 cup shredded coconut
- 1 cup canned mandarin oranges (drained)
- 1 cup crushed pineapple (drained)
- 1 cup chopped nuts (pecans, walnuts, or your choice)
- 1 cup sour cream (or Greek yogurt for a lighter version)
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9x13-inch baking dish.
- In a large mixing bowl, combine shredded coconut, mandarin oranges, pineapple, chopped nuts, and sour cream. Stir gently until well mixed.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 45-55 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before transferring to a wire rack to cool completely.
- Serve and enjoy!
Notes
Notes:
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Customization: Feel free to swap in different fruits or nuts. Fresh fruit can be used instead of canned.
- Dietary Adjustments: For a gluten-free version, use gluten-free nuts and flour alternatives. Vegan options are available by substituting sour cream with non-dairy yogurt.