Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned crushed pineapple, undrained
- 1/2 cup buttermilk
- For the Frosting: 1 cup unsalted butter, softened; 4 cups powdered sugar; 2-3 tablespoons milk or coconut milk; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract
- For Topping: 1 1/2 cups sweetened shredded coconut, toasted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy. Beat in eggs, then vanilla.
- Combine crushed pineapple and buttermilk. Alternately add flour mixture and pineapple mixture to butter mixture, beginning and ending with flour. Mix until just combined.
- Divide batter between prepared pans and bake 25-30 minutes until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.
- For frosting, beat softened butter until smooth. Gradually add powdered sugar, milk, vanilla, and coconut extract; beat until light and fluffy.
- Place one cake layer on serving plate, spread frosting, top with second layer and frost the top and sides.
- Press toasted coconut onto sides and top. Serve.
Notes
- For extra flavor, soak shredded coconut in a teaspoon of rum before toasting.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian