Next, I slowly incorporate the dry ingredients into my wet mixture, folding in the shredded coconut gently. I love the texture the coconut adds to the cake. After everything is blended well, I pour the batter into my greased 9×13 inch baking pan. The aroma wafts through my kitchen like a warm embrace! I then pop it into the oven and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. The anticipation as it bakes is always so exciting!
While the cake is cooling, I prepare a light frosting or glaze if I’m feeling fancy. A simple dusting of powdered sugar works wonders, but a glaze made from powdered sugar and pineapple juice is my favorite touch. It complements the cake’s flavor perfectly, giving it that extra tropical flair. Once the cake is completely cool, I glaze or frost it and let it set for a few minutes. The best part? The first slice where the cake feels soft and moist, with a lovely burst of pineapple flavor.
You can serve this cake plain or dress it up with some fresh pineapple slices on top or even a sprinkle of toasted coconut for an extra layer of flavor. The beautiful golden hue is just irresistible!
Pro Tips for Best Results
I’ve made this Hawaiian Pineapple Cake multiple times, and one of my top tips is to ensure the crushed pineapple is well-drained. If it’s too wet, it can make the cake soggy instead of wonderfully fluffy. I tested this three ways, and trust me, the results were quite different!
Another recommendation is to use room-temperature ingredients. It really helps the batter come together smoothly and makes for a better overall texture. I always take my eggs and buttermilk out of the fridge about 30 minutes before I bake so they can warm up a bit.
Lastly, don’t skip the cooling step! Letting the cake cool in the pan for about 10 minutes before transferring it to a wire rack keeps it from breaking apart. Patience leads to a better slice in the end!
Common Mistakes to Avoid
One common mistake I’ve encountered is not mixing the batter enough, which can leave lumps that don’t bake evenly. I learned this the hard way after cutting into a cake that had chunks of flour. Always mix well but try not to overmix! You want the cake to be tender, not tough. (See the next page below to continue…)