Coconut-Pineapple Cake Recipe

Name: Coconut-Pineapple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. all-purpose flour; 2 tsp. baking soda; 1/2 tsp. salt; 3/4 c. each: vegetable oil and buttermilk; 3 eggs; 1 tsp. vanilla; 2 c. sugar; 1 (8 oz.) can crushed pineapple, drained; 3 c. coconut, divided; Cream Cheese Frosting (recipe follows)

Servings: persons

2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
3/4 c. each: vegetable oil and buttermilk
3 eggs
1 tsp. vanilla
2 c. sugar
1 (8 oz.) can crushed pineapple, drained
3 c. coconut, divided
Cream Cheese Frosting (recipe follows)

1
Preheat oven to 350u00b0.
2
Grease and flour a 9 x 13-inch pan. Combine flour, baking soda and salt.
3
In separate bowl, whisk together oil, buttermilk, eggs and vanilla.
4
Stir in sugar, pineapple and 1 1/2 cups coconut; mix well.
5
Stir in flour mixture.
6
Pour into prepared pan.
7
Bake on center oven rack 30 to 35 minutes or until wooden pick inserted near center comes out clean.
8
Cool in pan on wire rack.
9
Meanwhile, toast remaining coconut on cookie sheet in oven for 3 to 5 minutes until golden.

1422

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. all-purpose flour, 2 tsp. baking soda, 1/2 tsp. salt, 3/4 c. each: vegetable oil and buttermilk, and more.

Yes, Coconut-Pineapple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut-Pineapple Cake

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