Pineapple and Coconut Cake

A tropical delight with juicy pineapple chunks, rich coconut flakes, and a moist crumb—perfect for any occasion!

Ingredients:

For the Cake:

1 cup unsalted butter, softened

1½ cups granulated sugar

4 large eggs

2 tsp vanilla extract

2½ cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup crushed pineapple (with juice)

1 cup buttermilk

1 cup shredded sweetened coconut

For the Coconut Glaze:

1 cup powdered sugar

2–3 tbsp pineapple juice (reserved from crushed pineapple)

½ cup shredded sweetened coconut (for topping)

Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.

Prepare the Cake Batter: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add this dry mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Fold in the crushed pineapple (with its juice) and shredded coconut until evenly distributed throughout the batter.

Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan on a wire rack.

Make the Coconut Glaze: In a small bowl, whisk together the powdered sugar and pineapple juice until smooth.

Drizzle the glaze evenly over the cooled cake. Sprinkle the shredded coconut over the top for added texture and flavor.

Enjoy!