Description
A tropical escape with layers of sweet pineapple and toasted coconut in a tender cake, perfect for summer gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- ½ cup unsweetened shredded coconut
- ½ cup crushed pineapple, drained
- ½ cup butter, softened
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the butter and sugar until light and fluffy.
- Incorporate the eggs one at a time, mixing well.
- Stir in the crushed pineapple and vanilla extract.
- Combine the flour, baking powder, shredded coconut, and salt in a separate bowl.
- Mix the dry ingredients into the wet ingredients until just combined.
- Pour the batter into a greased 9-inch round cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack.
Notes
For added sweetness, consider frosting with whipped cream or glazing with powdered sugar and pineapple juice.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 16g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg