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Instructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. Prepare the Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and shredded coconut. This helps evenly distribute the dry ingredients and ensures a light, fluffy cake.
3. Cream the Butter and Sugar
- In a separate mixing bowl, cream the softened butter with the granulated sugar until light and fluffy, about 3-4 minutes. This step is crucial for creating a tender cake.
4. Add Eggs and Vanilla
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients
- Gradually add the flour mixture to the creamed mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined. Be careful not to overmix.
6. Incorporate Pineapple
- Gently fold in the drained crushed pineapple, making sure it’s evenly distributed throughout the batter.
7. Bake the Cakes
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely.
9. Prepare the Cream Cheese Frosting
- In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and continue mixing until well combined. Stir in the vanilla extract and crushed pineapple for flavor.
10. Assemble the Cake
- Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the entire cake.
11. Optional Coconut Topping
- For an extra tropical touch, sprinkle shredded coconut on top of the frosted cake.
Tips for the Perfect Pineapple Coconut Cake
- Drain the Pineapple Well: Make sure to drain the crushed pineapple thoroughly to avoid a soggy cake.
- Room Temperature Ingredients: Use room temperature butter, eggs, and buttermilk for better mixing and a smoother batter.
- Make It Ahead: The cake can be made a day in advance. Just keep it covered at room temperature, and frost it just before serving.
- Experiment with Flavors: Add a splash of coconut extract or a little lime juice to the batter for added tropical flavor.
Serving Suggestions
Pineapple coconut cake is a versatile dessert that pairs well with various accompaniments:
- Whipped Cream: Serve with a dollop of fresh whipped cream for an extra treat.
- Fresh Fruit: Garnish with slices of fresh pineapple or tropical fruits like mango and kiwi for a vibrant presentation.
- Ice Cream: Pair with coconut or vanilla ice cream for a delightful combination.
Conclusion
Pineapple coconut cake is a deliciously tropical dessert that is sure to please anyone with a sweet tooth. Its moist layers, creamy frosting, and burst of flavor make it a perfect centerpiece for any gathering. Whether you’re celebrating a special occasion or simply enjoying a slice at home, this cake will transport you to a sunny beach paradise. So gather your ingredients, embrace the tropical vibes, and indulge in this irresistible cake that is sure to become a new favorite!