Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan with butter, followed by a light dusting of flour.
- In a large bowl, cream the softened butter and granulated sugar together until the mixture turns light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the crushed pineapple along with its juice and the vanilla extract, combining everything well.
- In a separate bowl, mix the flour, baking soda, and salt until evenly distributed.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cake light.
- Gently fold in the shredded coconut, ensuring it’s well incorporated.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick in the center; it should come out clean.
- Once baked, allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Best ways to enjoy it
Hawaiian Pineapple Cake shines on its own, but you can elevate the experience with a few serving suggestions. Consider topping each slice with a dollop of whipped cream and a sprinkle of toasted coconut for added texture. Fresh fruit salad or a scoop of vanilla ice cream pairs wonderfully with this cake, enhancing its tropical flair. For the adults, serving it alongside a light, fruity cocktail can turn any gathering into a luau!
How to store
To keep your Hawaiian Pineapple Cake fresh and delicious for days to come, proper storage is key. Once cooled, cover the cake with plastic wrap or store it in an airtight container at room temperature for up to three days. If you want to prolong its life, you can freeze it. Slice the cake and wrap each piece tightly in plastic wrap before placing it in a freezer-safe bag; it can last for up to three months. When you’re ready to enjoy, simply thaw in the refrigerator overnight.
Helpful cooking tips
- For added moisture, try using oil instead of butter. It can give the cake a slightly different texture that still holds that delicious flavor.
- Make sure to measure your flour correctly by fluffing it up first before spooning it into the measuring cup; this prevents a dense texture.
- If you love a little crunch, mix in some chopped nuts like macadamias or pecans for added texture.
Creative twists
Looking to explore other flavor combinations? Try adding a splash of coconut extract for a more intense coconut flavor, or swap half the pineapple for mango puree for a tropical twist. You could experiment with different types of frosting, too! A cream cheese frosting pairs nicely, while a simple glaze of powdered sugar and pineapple juice creates a delightful finish.
FAQ
How long will it take to prepare?
Preparation can take about 15-20 minutes, with an additional 30-35 minutes for baking, depending on your oven. That’s less than an hour to have an impressive cake ready!
Can I replace the eggs in this recipe?
Yes! For an egg substitute, use one of the following per egg: 1/4 cup unsweetened applesauce, 1/4 cup yogurt, or 1/2 ripe mashed banana. These alternatives will keep the cake moist.
Is it safe to eat leftover cake after a few days?
Absolutely! If stored properly, Hawaiian Pineapple Cake remains fresh for up to three days at room temperature, or longer if refrigerated or frozen. Just make sure it’s covered to prevent it from drying out.
Whether you’re baking for a special occasion or just to sweeten up everyday life, this Hawaiian Pineapple Cake will bring a taste of the islands into your home. It’s all about the layers of flavor and the joy of sharing something delicious with those you love. Enjoy!
