Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1 cup crushed pineapple (drained)
- 1/2 cup unsalted butter (softened)
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup coconut cream (for frosting)
- 1/4 cup powdered sugar (for frosting)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, shredded coconut, baking powder, baking soda, and salt.
- In another bowl, mix the softened butter, buttermilk, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the crushed pineapple.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the frosting, whip the coconut cream and powdered sugar together until fluffy.
- Once the cakes are completely cooled, spread a layer of frosting between the two layers, and then frost the top and sides of the cake. Decorate with additional shredded coconut if desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 320 kcal (per slice) | Servings: 12 servings
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