Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup shredded coconut (optional)
- Fresh pineapple slices and maraschino cherries for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract and crushed pineapple, mixing well.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing until just combined. Fold in shredded coconut if using.
- Pour batter evenly into prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Assemble the cake by layering, spreading pineapple frosting or glaze between layers. Decorate with pineapple slices, maraschino cherries, and shredded coconut.
Notes
- Use high-quality ingredients for the best flavor.
- Ensure cakes are fully cooled before decorating.
- For an extra tropical touch, sprinkle edible gold dust or colorful sprinkles.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal Kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg