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Introduction:
Escape to paradise with every bite of this Hawaiian Pineapple Cake! Bursting with the natural sweetness of ripe pineapples, this cake combines the flavors of tropical fruits with a soft, fluffy texture, making it the perfect dessert for any occasion. Whether you're hosting a summer party, celebrating a birthday, or just in the mood for something deliciously different, this cake will transport your taste buds to a sun-soaked beach. Easy to make, with ingredients that bring the essence of the tropics to life, it’s bound to become your new favorite sweet treat.
Ingredients:
For the cake:
1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 cup canned crushed pineapple, drained (reserve the juice)
1/3 cup pineapple juice (from the canned pineapple)
½ cup shredded coconut (optional)
For the frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1-2 tbsp reserved pineapple juice (for desired consistency)
Instructions:
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan (or line it with parchment paper).
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Incorporate the Pineapple: Slowly add in the drained crushed pineapple and pineapple juice, mixing until just combined.
Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until the batter is smooth. Fold in shredded coconut if using.
Bake the Cake: Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Frosting: In a mixing bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Add the pineapple juice a little at a time until the frosting reaches your desired consistency.
Frost the Cake: Once the cake is fully cooled, spread a generous layer of frosting on top. Garnish with additional shredded coconut or pineapple slices for a tropical touch.
Tips for Serving and Storing:
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