Instructions
Step 1: Prep Work
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking pan.
Step 2: Dry Ingredients
- Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
Step 3: Wet Ingredients
- Beat sugar and eggs until combined and slightly thickened.
- Stir in vanilla extract and crushed pineapple (with juice).
Step 4: Combine & Bake
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in shredded coconut.
- Pour batter into prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely in the pan on a wire rack.
Step 5: Frosting
- Beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, beating until fluffy.
Step 6: Finish
- Frost the cooled cake evenly.
- Sprinkle with shredded coconut.
Tips & Notes
- Don’t drain the pineapple!
- Use room temperature cream cheese and butter for smooth frosting.
- Let the cake cool completely before frosting.
Recipe Variations
- Pineapple Coconut Macadamia Nut Cake: Add 1/2 cup chopped macadamia nuts to the batter.
- Upside-Down Cake: Arrange pineapple rings and maraschino cherries in the pan before adding batter.
- Healthier Option: Substitute 1/2 cup sugar with honey or maple syrup.
FAQs
Can I make this ahead?
Yes! Make the cake 1-2 days in advance and store it in an airtight container in the refrigerator. Frost just before serving.
How to store leftovers?
Store leftovers covered in the refrigerator for up to 5 days.
Can I freeze it?
Yes, freeze the unfrosted cake for up to 3 months. Thaw overnight and frost before serving.
Serving Suggestions
- Garnish with a maraschino cherry.
- Serve with vanilla ice cream.
- Sprinkle with toasted coconut flakes.
Enjoy your delicious Hawaiian Pineapple Cake!
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