Description
A tender and incredibly moist tropical cake filled with crushed pineapple and shredded coconut.
Ingredients
0.25 cup unsalted butter, softened
1.5 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2.5 cup all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
1 cup crushed pineapple, undrained
0.5 cup unsweetened shredded coconut
0.5 cup buttermilk
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
Step 2: Cream the softened butter and sugar in a large bowl until light and fluffy.
Step 3: Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4: Whisk the flour, baking soda, and salt in a separate medium bowl.
Step 5: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the flour.
Step 6: Gently fold in the crushed pineapple (with juice) and shredded coconut.
Step 7: Pour into the pan and bake for 30-35 minutes until a tester comes out clean.
Step 8: Let the cake cool completely before slicing or frosting.
Notes
Ensure you use crushed pineapple in its own juice, not syrup, for the best balance of flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
