Ingredients
- 1 can crushed pineapple with juice (20 oz)
- 2 cups all-purpose flour
- 1 cup unsalted butter (2 sticks), softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup shredded sweetened coconut
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Mix in the crushed pineapple with juice until combined.
- Gradually add the dry ingredients, mixing just until combined.
- Fold in shredded coconut.
- Pour batter into the prepared pan and spread evenly.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before slicing and serving.
Notes
- Add chopped walnuts or pecans for extra crunch.
- Swap half the butter for coconut oil for more coconut flavor.
- Top with cream cheese frosting or a pineapple glaze for added sweetness.
- Make cupcakes by baking for 20–25 minutes at 350°F.
- Store covered at room temperature for 2 days or refrigerated for 5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 26g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg
