Hawaiian Pineapple Cake

Instructions for Hawaiian Pineapple Cake

Step 1: Preheat Oven and Prepare Pan

.  Preheat your oven to 350°F (175°C).
.  Grease a 9×13-inch baking pan with non-stick spray or butter.

Step 2: Mix Dry Ingredients

.  In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3: Mix Wet Ingredients

.  In a large mixing bowl, beat the sugar and eggs until well combined and slightly thickened.
.  Stir in the vanilla extract and the crushed pineapple (with juice).

Step 4: Combine and Add Coconut

.  Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
.  Fold in the shredded coconut until evenly distributed.

Step 5: Bake the Cake

.  Pour the batter into the prepared baking pan and spread it out evenly.
.  Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
.  Allow the cake to cool completely in the pan on a wire rack.

Step 6: Make the Cream Cheese Frosting

.  In a mixing bowl, beat the cream cheese and butter together until smooth and creamy.
.  Gradually add the powdered sugar and vanilla extract, beating until well combined and fluffy.

Step 7: Frost the Cake and Add Toppings

.  Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.
.  Sprinkle with the shredded coconut to add texture and extra tropical flavor.

Tips & Notes

.  Do Not Drain Pineapple: Make sure to use the crushed pineapple with juice to keep the cake moist and flavorful.
.  Room Temperature Ingredients: Let the cream cheese and butter come to room temperature before making the frosting for the smoothest consistency.
.  Cooling Time: Allow the cake to cool completely before frosting to prevent the frosting from melting.

Recipe Variations & Substitutions

.  Pineapple Coconut Cake: Add 1/2 cup of chopped macadamia nuts to the batter for extra crunch and tropical flavor.
.  Pineapple Upside-Down Cake Version: Pour the batter over a layer of pineapple rings and maraschino cherries arranged in the bottom of the baking pan for an upside-down cake twist.
.  Healthier Option: Substitute 1/2 cup of the sugar with honey or maple syrup for a naturally sweetened version.

Frequently Asked Questions (FAQs)

1. Can I make this cake ahead of time?

Yes! You can make the cake 1-2 days in advance. Store it in an airtight container in the refrigerator. Frost just before serving for the best results.

2. How do I store leftover Hawaiian Pineapple Cake?

Store any leftovers covered in the refrigerator for up to 5 days. The cake tastes great chilled or brought to room temperature before serving.

3. Can I freeze this cake?

Yes, you can freeze the cake (without frosting). Wrap it tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and frost before serving.

Serving Suggestions

.  Garnish: Top each slice with a maraschino cherry for a pop of color.
.  Serve with Ice Cream: Pair a slice with a scoop of vanilla ice cream for an extra indulgent dessert.
.  Toasted Coconut: Sprinkle some toasted coconut flakes on top of the frosting for a more intense coconut flavor.

This Hawaiian Pineapple Cake is a delightful way to bring the flavors of the tropics to your table. Moist, fruity, and topped with a creamy frosting, it’s an easy yet impressive dessert that’s perfect for any occasion. Whether for a family gathering or just a special treat for yourself, this cake is sure to satisfy your sweet tooth.

Happy baking, and enjoy every tropical bite!