Pineapple Coconut Cake
A delightful and moist cake bursting with the tropical flavors of pineapple and coconut. Perfect for any occasion!
Ingredients
Main 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
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the crushed pineapple and shredded coconut.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
Optional: Frost with a cream cheese frosting or a simple glaze for an extra touch of sweetness.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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