Description
A moist and flavorful cake featuring the delightful combination of pineapple and coconut, perfect for any occasion.
Ingredients
Scale
- 0.25 cup Unsalted Butter, softened
- 1.5 cups Granulated Sugar
- 3 large Eggs, room temperature
- 1 teaspoon Vanilla Extract
- 2.5 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 1 cup Crushed Pineapple, undrained
- 0.5 cup Sweetened Shredded Coconut
- 0.5 cup Buttermilk
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 9×13-inch baking pan by greasing and flouring it or lining it with parchment paper.
- Cream together the butter and sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in vanilla extract.
- Combine the flour, baking soda, and salt in a separate bowl.
- Mix the dry ingredients into the butter mixture, alternating with the buttermilk, until just combined.
- Fold in the crushed pineapple and shredded coconut until evenly distributed.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve and enjoy!
Notes
For a lighter flavor, consider using unsweetened coconut. This cake can be made a day in advance and stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg