Ingredients
Equipment
Method
Step 1: Prep Your Pan
- Grease a 9-inch cake pan and preheat the oven to 350°F (175°C).
Step 2: Mix the Wet Ingredients
- In a bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract and pineapple juice.
Step 3: Combine the Dry Ingredients
- In another bowl, whisk together flour and baking powder. Slowly add the dry mixture to the wet ingredients, alternating with milk, and mix until smooth.
Step 4: Fold in Coconut & Pineapple
- Gently fold in crushed pineapple and 1/2 cup shredded coconut. This adds that juicy, tropical flavor.
Step 5: Bake the Cake
- Pour the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Toast the Topping
- Spread the remaining 1 cup of shredded coconut on a baking sheet and toast in the oven for 5 minutes or until lightly golden.
Step 7: Cool and Decorate
- Allow the cake to cool completely before sprinkling the toasted coconut on top. Decorate with small flags if you’re making it for a party!
