Description

A moist and light cake infused with the tropical flavors of pineapple and coconut, topped with a creamy frosting that perfectly complements the sweetness of the cake. This Hawaiian Pineapple Cake is the ideal dessert for any occasion, whether you’re hosting a summer gathering or looking for a refreshing treat.

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ cup butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned crushed pineapple (drained)
½ cup unsweetened shredded coconut
½ cup crushed walnuts or pecans (optional)

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
Whisk together the flour, baking soda, baking powder, and salt in a medium bowl.
Cream the butter and sugar in a large bowl until light and fluffy.
Add eggs, one at a time, and mix in vanilla extract.
Gradually add the dry ingredients, alternating with the crushed pineapple. Mix until just combined.
Fold in coconut and nuts (optional).
Pour the batter into the prepared cake pans and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the frosting by beating together cream cheese, butter, powdered sugar, vanilla extract, and crushed pineapple.
Frost the cooled cake and garnish with toasted coconut and pineapple slices.

Notes

For a dairy-free option, use non-dairy butter and cream cheese.

Feel free to experiment with different nuts or fruits for added variety.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 12
Calories: 350