Description
A moist and flavorful pineapple coconut cake that tastes like a tropical vacation.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour and baking powder. Gradually add to the creamed mixture, mixing until just combined.
- Fold in the crushed pineapple and shredded coconut. Pour the batter into the prepared cake pan.
- Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
Notes
- Drain the crushed pineapple well to prevent a soggy cake.
- Ensure butter is softened for proper creaming.
- Do not overmix the batter after adding flour.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American