Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the base with parchment if you like an easy release.
- In a mixing bowl, cream the softened butter and sugar until pale and airy, about 3 to 4 minutes with a hand mixer or 5 to 6 minutes with a stand mixer.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- In a second bowl, whisk together the flour, baking powder, baking soda, salt, and coconut flakes so they distribute evenly.
Baking
- Add the dry ingredients to the creamed mixture in two additions, folding gently. Between the additions of dry mix, fold in the drained crushed pineapple so it’s dispersed but you do not overmix.
- Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes until the cake is lightly golden and a toothpick inserted near the center comes out with a few moist crumbs.
Cooling
- Cool the cake in the pan for 10 minutes, then run a knife around the edge and turn it out onto a wire rack to cool completely before slicing.
Nutrition
Notes
For a dairy-free version, use a plant-based butter with similar fat content. For gluten-free, replace flour with a 1:1 gluten-free flour blend and check texture; you may need a touch more moisture. Serve with vanilla or coconut ice cream and a sprinkle of toasted coconut.