Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 cup crushed pineapple (drained)
– ¾ cup unsweetened shredded coconut
– ½ cup unsalted butter (softened)
– 2 large eggs
– 1 cup buttermilk
– 1 tablespoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon vanilla extract
– ½ teaspoon salt
Equipment Needed
– Mixing bowls
– Electric mixer
– Rubber spatula
– Measuring cups and spoons
– 9×13 inch baking pan
– Toothpick or cake tester
Step-by-Step Instructions
The first thing I do when making this Hawaiian Pineapple Cake is preheat my oven to 350°F (175°C). This ensures that the cake bakes evenly. While that’s warming up, I gather all my ingredients. I like to start by mixing the dry ingredients: flour, baking powder, baking soda, and salt in one bowl. In another bowl, I cream together the softened butter and sugar until it’s light and fluffy. Oh, the sweet smell of sugar and butter is just heavenly! Once combined, I add in the eggs, buttermilk, vanilla extract, and the crushed pineapple, mixing everything together until it forms a smooth batter. (See the next page below to continue steps…)