Pineapple Coconut Bliss Cake

A delightful tropical-inspired cake with a fluffy texture, blending sweet pineapple and creamy coconut for a perfect taste sensation.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Course: Cake, Dessert

Cuisine: American, Tropical

Calories: 220

Dry Ingredients

1 cup all-purpose flour For a light and fluffy texture; recommended King Arthur Flour.
1 cup sugar Can substitute half with brown sugar for a richer flavor.
1/2 cup unsweetened shredded coconut Use quality shredded coconut like Bob’s Red Mill.
1 teaspoon baking powder To give your cake a perfect rise.
1/4 teaspoon salt To balance the sweetness.

Wet Ingredients

1/2 cup butter, softened Bring to room temperature for easy creaming; unsalted butter recommended.
2 large eggs At room temperature.
1/2 cup crushed pineapple with juice Ensure it’s packed in juice, not syrup.
1/2 teaspoon vanilla extract Pure vanilla extract enhances flavors.

Preparation

Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
In a mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, mixing well after each addition.
Stir in the crushed pineapple with the juice and the vanilla extract.
In another bowl, whisk together the flour, baking powder, salt, and shredded coconut.
Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Transfer the batter into the prepared cake pan, smoothing the top with a spatula.

Baking

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
Allow to cool completely before slicing.

Cake can be stored at room temperature for up to 3 days or refrigerated for up to a week. It can also be frozen for up to 3 months.