Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 (20 oz) can crushed pineapple, undrained
- 1 cup sweetened shredded coconut
- ½ cup vegetable oil
- 1 tsp vanilla extract
For the frosting:
- ½ cup unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup sweetened shredded coconut (for topping, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Combine dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Add wet ingredients: Add eggs, crushed pineapple with juice, coconut, vegetable oil, and vanilla. Mix until well combined — do not overmix.
- Pour batter: Spread the batter evenly in the prepared baking pan.
- Bake: Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Make the frosting: In a medium bowl, beat butter and cream cheese together until smooth. Add powdered sugar, 1 cup at a time, beating until fluffy. Stir in vanilla extract.
- Frost the cake: Spread the frosting evenly over the cooled cake. Sprinkle with extra shredded coconut if desired.
- Chill & serve: For best texture, chill the cake for 30 minutes before slicing. Enjoy!
Would you like me to help with a coconut glaze version or a layer cake variation too? 🌴✨