Pineapple Sunshine Cake
A delightful dessert featuring a tropical flavor of crushed pineapple and a light, fluffy texture, perfect for celebrations.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Make sure to measure correctly for best results.
- 1.5 cups granulated sugar Can be replaced with coconut sugar for a healthier option.
- 0.5 cups unsalted butter, softened Should be at room temperature to achieve a light batter.
- 1 cup buttermilk (or milk with vinegar) Can replace some with pineapple juice for enhanced flavor.
- 3 large eggs Make sure to beat in one at a time for proper mixing.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained Can use fresh pineapple if finely chopped.
- 1 cup shredded coconut (optional) Toasted coconut can add a delightful crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the crushed pineapple and shredded coconut, if using.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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Notes
For best flavor, serve with whipped frosting. Garnish with shredded coconut or mint leaves for visual appeal. Store in an airtight container at room temperature for a couple of days or refrigerate for up to a week. Can be frozen for up to three months if wrapped properly.