Description
A light and tender cake bursting with tropical flavors of pineapple and coconut, perfect for weeknights or gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
- Cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, mix together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the drained crushed pineapple and shredded coconut.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.
Notes
Serve plain or with a light dusting of powdered sugar, whipped cream, or toasted coconut. Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 27g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg