Pineapple Coconut Dream Cake
A delightful dessert blending the tanginess of pineapple with the rich flavor of coconut, creating a tropical escape in every slice.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Use a high-quality brand like King Arthur Flour for the best texture.
- 1 cup granulated sugar Opt for a fine sugar to help achieve that lovely fluffy batter.
- 1 teaspoon baking powder Freshness is key! Replace if it’s been sitting in your pantry for over six months.
- 1/2 teaspoon salt This enhances the flavors – don’t skip it!
Wet Ingredients
- 1/2 cup unsweetened shredded coconut Sweetened coconut can be too cloying, so stick to unsweetened for a balanced flavor.
- 1/2 cup crushed pineapple, drained Fresh pineapple is fantastic, but canned works well too – just be sure to drain it well!
- 1/2 cup butter, softened I recommend using unsalted butter for greater control over the sweetness.
- 2 large eggs Bring these to room temperature for better mixing.
- 1/2 teaspoon vanilla extract Use pure vanilla extract for a noticeable aroma and flavor boost.
Instructions
Preparation
- Preheat the Oven: Set it to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Cream Together Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Mix Dry Ingredients: Gradually add the flour, baking powder, and salt, mixing until just combined.
- Fold in Pineapple and Coconut: Gently fold in the crushed pineapple and shredded coconut.
- Transfer to Cake Pan: Pour the batter into the prepared cake pan.
Baking
- Bake: Place the cake in the preheated oven for 30-35 minutes. Check doneness with a toothpick.
Cooling and Serving
- Cool Down: Allow the cake to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
- Serve and Enjoy!: Slice it up and dig into your tropical treat.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for a week. You can freeze individual slices wrapped tightly for up to 3 months.