Description
A moist and fluffy tropical cake infused with crushed pineapple and topped with a rich coconut cream cheese frosting.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
2 tsp baking soda
1/2 tsp salt
2 large eggs, room temperature
1 can (20 oz) crushed pineapple in heavy juice
1 tsp vanilla extract
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
2 tbsp coconut milk
1 cup shredded coconut, toasted
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or two 9-inch round pans.
Step 2: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Step 3: Stir in the eggs, crushed pineapple (with juice), and vanilla extract until just combined.
Step 4: Pour the batter into the prepared pan and bake for 30-35 minutes until a tester comes out clean.
Step 5: Let the cake cool completely on a wire rack before frosting.
Step 6: To make the frosting, beat the cream cheese and butter until smooth, then slowly add powdered sugar and coconut milk.
Step 7: Spread the frosting evenly over the cooled cake and garnish generously with toasted shredded coconut.
Notes
Ensure the pineapple is not drained for the cake batter; the juice is vital for the 'dreamy' texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 32g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
