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Pineapple Coconut Cake

A moist and delicious Pineapple Coconut Cake that brings tropical flavors to your kitchen, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
Add-ins
  • 1/2 cup crushed pineapple, drained
  • 1/4 cup shredded coconut

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, cream the softened butter until light and fluffy for about 3-4 minutes.
  4. Add the eggs and vanilla extract to the creamed butter, mixing until well combined.
  5. Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture.
  6. Gently fold in the crushed pineapple and shredded coconut.
  7. Grease and flour an 8-inch round cake pan and pour the batter into the prepared pan.
Baking
  1. Place the cake in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a lighter version, substitute half the sugar with honey or maple syrup. Store tightly wrapped in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the oven to regain freshness.