Pineapple Coconut Dream Cake
A tropical delight combining sweet pineapple and coconut for a moist and delicious cake.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Use gluten-free blend if needed
- 1 teaspoon baking powder
Wet Ingredients
- 1/2 cup unsalted butter, softened Must be at room temperature
- 1/2 cup granulated sugar
- 2 large eggs Add one at a time
- 1/2 teaspoon vanilla extract
Mix-Ins
- 1/2 cup crushed pineapple, drained Use fresh pineapple for better flavor
- 1/2 cup shredded coconut Can toast for added flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour and baking powder. Gradually add this to the creamed mixture, mixing until just combined.
- Fold in the crushed pineapple and shredded coconut. Pour the batter into the prepared cake pan.
Baking
- Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
This cake can be served plain, topped with whipped cream, or a light glaze. Pairs well with vanilla ice cream.