Go Back

Coconut Pineapple Cake

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Servings 12 servings
Calories 350 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup 2 sticks unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 20 ounce can crushed pineapple, undrained
  • 1 cup shredded coconut sweetened

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Set the pan aside.
  • In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, cream together the softened butter and sugar until light and fluffy using an electric mixer or by hand.
  • Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk in two parts, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  • Gently fold in the crushed pineapple (undrained) and shredded coconut until just combined.
  • Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.