1 ½ cups general all-purpose flour One ½ teaspoon baking powder ½ teaspoon baked soda
½ cup softened unsalted butter, ¼ teaspoon salt One cup of ground sugar Two sizable eggs One tsp vanilla extract
½ cup smashed pineapple, then drained ½ cup finely shredded coconut sweetened ½ cup buttermilk, or replace ordinary milk plus 1 teaspoon lemon juice; let settle for five minutes.
½ cup unsalted butter, melted; 8 ounces cream cheese; 2 ½ cups ground sugar One tsp Vanilla Extract ¼ cup optional garnish sweetened shredded coconut
Set oven temperature to 350°F (175°C). Two 8-inch round cake pans or one 9x13-inch pan should be greaced and floured. Whisk together in a medium basin flour, baking powder, baking soda, and salt. Save aside.
Beat butter and sugar in a big bowl till light and fluffy. One egg at a time, mix following each addition; then stir in vanilla essence. Add the flour mixture gradually, alternating with buttermilk, starting and finishing with the flour.
Either pour all into a 9x 13-inch pan or divide the batter equally among the ready cake pans. A toothpick put into the center should come out clean 25 to 30 minutes of baking.
Beat butter and cream cheese separately until smooth and creamy while the cake cools. Add powdered sugar gradually, swirling until light and fluffy. Add vanilla extract as well.
Frost and ornament the cake. Level the icing over the cooled cake tiers. For a hint of extra tropical, garnish with shredded coconut!
Present and Taste Great! Present this wonderfully moist pineapple coconut cake sliced and served. Leftovers kept refrigerated should last up to four days.