Ingredients
For the cake:
• 1 ½ cups all-purpose flour (or gluten-free 1:1 blend)
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• 2 eggs
• ½ cup crushed pineapple, well-drained (reserve juice!)
• ⅓ cup vegetable oil or melted coconut oil
• ¼ cup milk (dairy or plant-based)
• 1 tsp vanilla extract
• ½ cup shredded coconut (optional, for texture)
For the frosting:
• 8 oz cream cheese, softened (or dairy-free alternative)
• ½ cup (1 stick) unsalted butter, softened
• 3 cups powdered sugar
• 1–2 tbsp reserved pineapple juice or milk
• ½ tsp vanilla extract
• ½ cup shredded coconut (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square pan (or use parchment).
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat eggs, then mix in pineapple, oil, milk, and vanilla until smooth.
- Gradually add dry ingredients to wet, mixing until just combined. Fold in coconut if using.
- Pour batter into the pan and bake 30–35 minutes, until a toothpick comes out clean. Cool completely.
Make the frosting:
6. Beat cream cheese and butter until smooth. Gradually add powdered sugar, then pineapple juice and vanilla. Whip until fluffy.
7. Frost cooled cake and sprinkle generously with coconut.
✨ Serve chilled—the perfect taste of vacation!
💡 Make ahead: Store covered in the fridge up to 4 days.
PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 35 mins , Total Time : 1 hr 15 mins , Servings : 10 slices , Calories : 340 , Net Carbs: 42g , Fats: 18g , Protein: 5g