Craving a taste of the tropics? This Hawaiian Pineapple Cake recipe will transport you straight to a sun-drenched beach with its juicy pineapple, sweet coconut, and delicate sponge. It's surprisingly easy to make, perfect for both beginner bakers and experienced home cooks looking for a delicious and impressive dessert. This recipe delivers a delightful balance of sweet and tangy, making it the ultimate treat for any occasion – from casual weeknight gatherings to special celebrations. Get ready to bake up a slice of paradise!
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained (reserve ¼ cup of the juice)
- ½ cup buttermilk
For the Coconut Cream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- ½ cup sweetened shredded coconut
- ¼ cup reserved pineapple juice
- 1 teaspoon vanilla extract
Instructions:
Getting Started: Preparing the Batter
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan. This ensures your cake won't stick and will bake evenly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This simple step helps ensure that the leavening agents are evenly distributed throughout the batter.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. A stand mixer or hand mixer will make this process much easier.
- Beat in the eggs one at a time, then stir in the vanilla extract. Be sure to scrape down the sides of the bowl to incorporate all ingredients.
- In a small bowl, combine the crushed pineapple and buttermilk. Gently fold this mixture into the wet ingredients, followed by the dry ingredients. Mix until just combined; don't overmix. Overmixing can lead to a tough cake.
Baking the Cake:
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it – ovens vary, so check for doneness a few minutes early.
- Let the cake cool completely in the pan before frosting. This is crucial for preventing the frosting from melting.
Making the Frosting:
- In a large bowl, beat the softened butter until light and fluffy. Again, a mixer is recommended.
- Gradually add the powdered sugar, beating until smooth.
- Stir in the shredded coconut, reserved pineapple juice, and vanilla extract. Beat until well combined and fluffy.
Frosting and Serving:
- Once the cake is completely cool, frost it evenly with the coconut cream frosting.
- You can garnish with extra shredded coconut or a few pineapple chunks for an extra touch of tropical flair.
- Slice and serve – enjoy your delicious Hawaiian Pineapple Cake!
Tips for the Best Hawaiian Pineapple Cake:
- Don't overmix the batter: Overmixing develops gluten, leading to a tough cake. Mix just until the ingredients are combined.
- Use fresh pineapple: Fresh pineapple gives the best flavor. Canned pineapple works in a pinch, but fresh is always preferred.
- Cool completely: Allowing the cake to cool completely before frosting is essential to prevent the frosting from melting.
- Room temperature ingredients: Ensure your butter and eggs are at room temperature for optimal creaming.
Variations:
- Add nuts: Toasted macadamia nuts or pecans would be a delicious addition to this cake.
- Spice it up: A pinch of nutmeg or cinnamon would complement the pineapple beautifully.
- Different frosting: Try a cream cheese frosting or a simple glaze for a different flavor profile.
Nutritional Information (per serving, approximate):
- Calories: Around 350-400
- Fat: Around 18-22g
- Sugar: Around 35-40g
This easy recipe is perfect for satisfying your sweet cravings while providing a delicious and healthy homemade treat. Enjoy baking this taste of paradise!