Description
This Pineapple Coconut Dream Cake is a moist and tropical delight, combining the sweet flavors of crushed pineapple and shredded coconut with a tender buttery crumb. Perfect for summer gatherings or anytime you want a taste of the tropics in a simple, homemade cake.
Ingredients
Scale
Cake Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes. This step is essential to create a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder until evenly mixed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, folding gently to combine. Avoid overmixing to keep the cake light.
- Incorporate Pineapple and Coconut: Fold in the drained crushed pineapple and shredded coconut evenly throughout the batter to distribute the tropical flavors.
- Pour Batter and Bake: Pour the cake batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Notes
- Make sure to drain the pineapple well to avoid excess moisture which could make the cake soggy.
- You can lightly toast the shredded coconut before adding for a nuttier flavor.
- This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Keywords: pineapple cake, coconut cake, tropical cake, summer dessert, easy cake recipe