Pineapple Coconut Cake
A moist and flavorful cake bursting with tropical pineapple and coconut flavors, perfect for any occasion.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 20 ounces crushed pineapple, undrained
- 1 cup sweetened shredded coconut
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate bowl, beat the eggs, then whisk in the vegetable oil, buttermilk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the crushed pineapple (with juice) and shredded coconut.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
This cake is delicious served plain or with a cream cheese frosting. It also pairs wonderfully with a scoop of vanilla ice cream.