A Tropical Pineapple Coconut Cake is a delicious dessert that combines the sweet and refreshing flavors of pineapple and coconut.
Ingredients:
For the cake:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup crushed pineapple, drained
½ cup sweetened shredded coconut
½ cup buttermilk (or regular milk)
For the frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
2 ½ cups powdered sugar
1 tsp vanilla extract
¼ cup sweetened shredded coconut (optional for garnish)
Directions:
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or one 9x13-inch pan.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the butter and sugar: In a large bowl, beat the softened butter and sugar until light and fluffy.
Add eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
Add the dry ingredients alternately with wet ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined.
Stir in pineapple and coconut: Gently fold in the drained pineapple and shredded coconut.
Bake: Divide the batter evenly between the prepared pans (or pour all into the 9x13-inch pan). Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Prepare the frosting: While the cake is cooling, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, a little at a time, until smooth. Stir in the vanilla extract.
Frost the cake: Once the cake has completely cooled, spread the frosting evenly over the top of the cake. Garnish with additional shredded coconut if desired.
Serve and enjoy: Slice and serve this tropical treat!
This cake is super moist and perfect for a tropical-themed event or just as a fun dessert to enjoy.
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