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Pineapple Coconut Dream Cake

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A light and tropical single-layer cake that combines crushed pineapple and toasted coconut for a delightful dessert.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a mixing bowl, cream the butter and sugar until pale and airy, about 2-3 minutes.
  3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and coconut flakes.
  5. Add the dry mixture to the creamed mixture alternately with the drained crushed pineapple, folding until just combined.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 25 to 30 minutes, or until lightly golden and a toothpick comes out clean.
  8. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use finely shredded coconut for a more even texture. If using canned pineapple in syrup, drain well to avoid a soggy cake. Substitute half the butter with yogurt for a lighter crumb.

Nutrition

Find it online: https://www.simplefamilydishes.com/pineapple-coconut-dream-cake/