Pineapple Coconut Dream Cake
A delightful dessert with tropical flavors, this light and fluffy cake features sweet pineapple and coconut, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup unsalted butter, softened
- 1/2 cup milk
- 1/2 cup crushed pineapple, drained
- 1 egg
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, mix the flour, baking powder, salt, and shredded coconut together.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
- Fold in the crushed pineapple.
- Pour the batter into the prepared cake pan and smooth the top.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before serving.
Notes
Store in an airtight container at room temperature for up to three days or refrigerated for up to a week. For longer storage, freeze for up to three months. Use fresh ingredients for the best flavor and avoid overmixing the batter.