Instructions
1. Preheat the Oven
Preheat your oven to 180°C (350°F).
Grease and flour a 20–22 cm round pan or a medium loaf pan.
2. Blend the Wet Ingredients
In a blender, combine the eggs, sugar, oil, and pineapple juice (and yogurt if using).
Blend for 1–2 minutes until smooth and lightly aerated.
3. Add the Dry Ingredients
Add the flour and salt to the blender little by little, blending on low speed or using quick pulses.
Stop blending as soon as the batter becomes smooth. Avoid overmixing.
4. Add the Baking Powder
Turn off the blender. Gently mix in the baking powder using a spoon or spatula.
If adding pineapple pieces or zest, fold them in now.
5. Bake
Pour the batter into the prepared pan.
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 5–10 minutes, then unmold.
6. Make the Glaze (Optional)
Mix the powdered sugar with pineapple juice until it creates a smooth drizzle.
Pour over the cake once it is slightly warm or fully cooled.
Tips for Best Results
Drain pineapple pieces well before adding them so the cake doesn’t become too wet.
Use yogurt for an extra-soft and moist texture.
If you prefer richer flavor, swap half the oil for melted butter.
Do not over-blend after adding the flour — this keeps the cake fluffy.
Add 2 tablespoons shredded coconut for a stronger tropical touch.
Freeze slices for up to 2 months in an airtight bag.
