Description
Savor this irresistible tropical pineapple coconut cake recipe bursting with flavors of paradise Perfect for any occasion or celebration
2 cups all-purpose flour
1½ cups granulated sugar
1 cup crushed pineapple, drained
½ cup unsweetened shredded coconut
½ cup unsalted butter, softened (or coconut oil for a dairy-free option)
3 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
Preheat the oven to 350°F (175°C).
Grease a 9×13-inch baking pan with butter or non-stick spray.
In a large bowl, whisk together the flour, baking powder, and salt.
In another bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually fold the dry ingredients into the butter mixture, being careful not to overmix.
Gently fold in the crushed pineapple and shredded coconut until just combined.
Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before frosting if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: Tropical
Nutrition
- Calories: 220 calories
- Sugar: 16 grams
- Fat: 8 grams
- Saturated Fat: 8 grams
- Carbohydrates: 34 grams
- Fiber: 1 gram
- Protein: 3 grams
