Description
A tropical cake bursting with the flavors of crushed pineapple and shredded coconut, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter, eggs, and vanilla extract to the dry ingredients. Mix until smooth.
- Gently fold in the crushed pineapple and shredded coconut.
- Gradually mix in the milk until the batter is well combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a more pronounced coconut flavor, consider adding coconut extract. Check for doneness a few minutes before the time is up for perfect results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg