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Hawaiian Pineapple Cake

A delightful and easy dessert bringing tropical flavors of pineapple and coconut right to your kitchen, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Hawaiian
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.75 cup unsweetened coconut Adjust amount if desired.
Wet Ingredients
  • 1 can crushed pineapple (20 oz) Make sure it's well-drained.
  • 0.5 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and coconut until well combined.
  3. In another bowl, beat together the crushed pineapple, vegetable oil, eggs, and vanilla extract until well mixed.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
  5. Pour the batter into a greased 9x13-inch baking dish and bake for about 25-30 minutes or until a toothpick comes out clean.
  6. Let the cake cool for a few minutes before slicing.

Notes

For a touch of paradise, top with toasted coconut or serve with whipped cream. You can also fold in fresh pineapple chunks for extra flavor. Store leftovers in an airtight container at room temperature for up to three days or in the fridge for a week.