Pineapple Paradise Cake
A light and fluffy cake bursting with tropical flavors from crushed pineapple and coconut, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Use a high-quality brand for the best texture.
- 1.5 cups granulated sugar You can substitute with coconut sugar for a deeper flavor.
- 1 teaspoon baking powder Fresh, because nothing ruins cake like old leaveners.
- 1 teaspoon baking soda Ensure it's active for that perfect rise.
- 0.5 teaspoon salt Balances the sweetness and enhances flavor.
Wet Ingredients
- 1 cup unsweetened crushed pineapple, drained The essence of tropical delight.
- 0.5 cup vegetable oil Can be swapped with melted coconut oil for added flavor.
- 4 large eggs Room temperature for easy mixing.
- 1 teaspoon vanilla extract Pure vanilla elevates the overall flavor.
- 0.5 cup shredded coconut (optional) Adds texture and enhances the tropical vibe.
- powdered sugar for dusting powdered sugar A touch of sweetness to finish it off.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan for easy release.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the crushed pineapple, vegetable oil, eggs, and vanilla extract until blended and smooth.
- Pour the wet ingredients into the dry mixture and stir gently until just combined. Be careful not to over-mix! If you’re using shredded coconut, fold it in gently at this stage.
- Pour the batter into the prepared pan and spread it evenly.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen should be filled with an inviting aroma!
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- If desired, dust with powdered sugar before serving to add a lovely finishing touch.
Notes
Leftovers can be kept at room temperature for up to three days. It can be made a day in advance for optimal flavor or frozen for up to three months. Always check the expiration dates on your baking powders and sugars for a successful rise.