Description
A delicious and moist cake combining the tropical flavors of pineapple and coconut.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1 cup crushed pineapple, drained
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and crushed pineapple.
- In another bowl, combine the flour, baking powder, salt, and shredded coconut.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Frost with your favorite cream cheese frosting and sprinkle additional shredded coconut on top.
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Notes
- For a richer flavor, use fresh pineapple instead of canned.
- This cake can be made a day in advance and stored in the refrigerator.
- Consider adding a layer of coconut cream between the cake layers for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg