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Hawaiian Pineapple Cake

A moist and delightful cake infused with tropical pineapple and topped with creamy frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Hawaiian, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 can (20 oz) crushed pineapple in juice, drained
  • 1 cup shredded coconut sweetened or unsweetened based on preference

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
  3. In another bowl, beat together the sugar and vegetable oil until combined. Add the eggs one at a time, mixing well after each addition.
Mixing
  1. Gradually fold the dry mixture into the wet mixture, alternating with the crushed pineapple. Make sure everything is well combined, and then gently stir in the shredded coconut.
Baking
  1. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting and Serving
  1. Once cooled, frost with your choice of whipped cream or cream cheese frosting, and top with toasted coconut if desired.
  2. Slice, serve, and bask in the compliments that are sure to follow!

Notes

For a healthier twist, consider replacing half of the oil with unsweetened applesauce. Store covered at room temperature for up to 3 days or refrigerate for up to a week. You can freeze slices wrapped tightly for up to 3 months.