Ingredients
Scale
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cup unsweetened shredded coconut
- 1 cup crushed pineapple, drained
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix well.
- In another bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry mixture. Stir until just combined.
- Fold in the crushed pineapple and shredded coconut gently.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the softened butter in a bowl until creamy. Gradually add powdered sugar and heavy cream, beating until smooth. Stir in vanilla extract.
- Once the cakes are cool, spread frosting between the layers and over the top and sides of the cake.
- Sprinkle shredded coconut on top as a garnish. Slice and enjoy!
- Prep Time: 20
- Cook Time: 30