Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 can (20 oz) crushed pineapple with juice
- ½ cup vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
Optional Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup shredded coconut (for topping)
Instructions
- Preheat Oven: Preheat your 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 powder, baking soda, and salt.
- Add Wet Ingredients: Add the eggs, crushed pineapple (with juice), vegetable oil, and vanilla extract. Mix until well combined — don’t overmix.
- Fold in Coconut: Gently fold in the shredded coconut until evenly distributed.
- 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 on a wire rack.
- Prepare Frosting (Optional): In a medium bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
- Frost and Finish: Spread the frosting over the cooled cake and sprinkle extra shredded coconut on top if desired.
- Serve: Slice, serve, and enjoy this moist, tropical delight!
If you’d like, I can help you adapt this for cupcakes, layer cake, or make it dairy-free — just let me know!