This moist and flavorful cake is bursting with juicy pineapple flavor. The combination of sweet pineapple, tangy cream cheese frosting, and a hint of coconut makes for a truly heavenly dessert.
Ingredients:
- For the Cake:
- 1 (20 ounce) can crushed pineapple in juice, undrained
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup shredded coconut (optional)
- For the Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon milk
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together melted butter, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the crushed pineapple with juice and shredded coconut (if using).
- Pour batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake cools, prepare the frosting. In a medium bowl, beat together cream cheese and butter until smooth. Gradually add sugar, vanilla extract, and milk, beating until light and fluffy.
- Spread the frosting evenly over the cooled cake.
- Garnish with additional shredded coconut or pineapple slices (optional).
- Serve and enjoy!