Tropical Pineapple Coconut Bliss Cake
Indulge in the luscious flavors of the tropics with this Pineapple Coconut Cake. Moist and fluffy from the addition of crushed pineapple, complemented by the sweet richness of coconut, this cake is perfect for any occasion. Topped with a light coconut whipped cream and garnished with toasted coconut, each slice offers a burst of paradise that will transport you to a sun-soaked beach.
ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened shredded coconut
- 1 cup crushed pineapple, drained
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup heavy cream (for topping)
- ¼ cup powdered sugar (for topping)
- ½ cup toasted coconut (for garnish)
steps
- 1.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- 2.
In a large bowl, mix together flour, sugar, shredded coconut, baking powder, baking soda, and salt.
- 3.
In another bowl, combine the softened butter, buttermilk, eggs, and vanilla extract; beat until smooth.
- 4.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- 5.
Fold in the crushed pineapple until well distributed.
- 6.
Pour the batter into the prepared baking pan and smooth the top.
- 7.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 8.
Allow the cake to cool completely in the pan.
- 9.
Whip the heavy cream with powdered sugar until stiff peaks form.
- 10.
Spread the whipped cream over the cooled cake and sprinkle with toasted coconut.
- 11.
Slice and serve, enjoying a taste of tropical bliss!
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