Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp baking soda
- ½ tsp salt
- 1 can (20 oz) crushed pineapple (with juice)
- 1 cup shredded sweetened coconut
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
Optional Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk (as needed for consistency)
- Extra shredded coconut for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Combine wet ingredients: Add eggs, melted butter, vanilla extract, and the entire can of crushed pineapple (with juice) to the dry mixture. Stir until well combined.
- Fold in coconut: Gently fold in the shredded coconut.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool completely in the pan.
- Prepare frosting (optional): Beat cream cheese and butter together until creamy. Add powdered sugar and vanilla. Beat until smooth, adding milk as needed for a spreadable consistency.
- Frost and garnish: Spread the frosting over the cooled cake and sprinkle extra shredded coconut on top if desired.
- Serve & enjoy! Store leftovers in an airtight container in the refrigerator.
Would you like a variation, like adding nuts or making it into cupcakes? I can help you tweak it! 🌴🍍✨