Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 cup crushed pineapple (with juice)
- ½ cup vegetable oil
- ½ cup buttermilk (or regular milk with 1 tsp vinegar)
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut
- ½ cup chopped pecans or walnuts (optional)
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup shredded coconut (for garnish)
- Pineapple tidbits (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, then add crushed pineapple (with juice), oil, buttermilk, and vanilla. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in shredded coconut and nuts (if using).
- Pour the batter into the prepared pan(s) and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting, beat the cream cheese and butter together until creamy. Add powdered sugar and vanilla and beat until smooth and fluffy.
- Frost the cooled cake and sprinkle with extra shredded coconut and pineapple tidbits if desired.
- Slice, serve, and enjoy!
If you’d like, I can help you write a short description too! Want one?