Description
A delightful tropical dessert featuring moist layers of pineapple and coconut, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups crushed pineapple, drained
- 1 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1/4 cup pineapple juice
- 1 teaspoon vanilla extract (for frosting)
- 2 cups shredded coconut
- Pineapple chunks (for garnish)
- Mini pineapples (for garnish)
- Whipped cream (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, use an electric mixer on medium speed to beat the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, and then stir in the vanilla extract.
- Add the dry ingredients to the wet mixture, alternating with the crushed pineapple. Mix until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth.
- Stir in the pineapple juice and vanilla extract.
- Spread a layer of frosting over the top of the first cake layer. Place the second cake layer on top and frost the top and sides of the cake.
- Press the shredded coconut onto the sides and top of the cake. Garnish with pineapple chunks, mini pineapples, and dollops of whipped cream.
Notes
For best results, let the cake cool completely before frosting. This cake can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cake, pineapple, coconut, dessert, tropical