Description
This delightful pineapple coconut cake is moist and flavorful, perfect for any occasion.
Ingredients
Scale
- 1 cup crushed pineapple (drained well)
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut flakes (optional)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Beat in the eggs, one at a time, along with the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Gently fold in the crushed pineapple and coconut flakes (if using).
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before slicing, if desired.
- Enjoy your heavenly creation!
Notes
- Ensure the crushed pineapple is well-drained to avoid a soggy cake.
- This cake can be stored at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 16g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg