Description
A delicious and moist Hawaiian Pineapple Cake that combines the tropical flavors of pineapple and coconut, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the crushed pineapple and shredded coconut.
- In another bowl, combine the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
- Pour the batter into a greased cake pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
Notes
- For added flavor, you can top the cake with whipped cream and additional pineapple slices.
- This cake can be stored in the refrigerator for up to 5 days.
- Feel free to add chopped nuts for extra crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg