A delightful tropical cake combining the flavors of pineapple and coconut, perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:Tropical
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsweetened shredded coconut
1 cup crushed pineapple, drained
½ cup unsalted butter, softened
1 cup buttermilk
3 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Stir in the shredded coconut and crushed pineapple until evenly distributed.
In another bowl, beat the softened butter until creamy. Add the buttermilk, eggs, vanilla extract, and almond extract, mixing until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Once cooled, frost with your favorite cream cheese frosting or serve plain for a lighter option.
Notes
For added flavor, mix in ½ cup of chopped walnuts or pecans.
To make it a tropical treat, top with fresh slices of banana or additional pineapple before serving.