Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1/2 cup crushed pineapple, drained
- Extra shredded coconut for sprinkling (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract and crushed pineapple.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve with extra coconut or a dusting of powdered sugar, if desired.
Notes
For best results, measure flour correctly, drain pineapple well, and use room temperature ingredients. Optionally, top with coconut cream and extra pineapple for a layer version.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cake, pineapple, coconut, dessert, tropical