Pineapple Cake
250kcal
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut (optional) can be replaced with dried fruit
- 1/4 cup chopped nuts (optional) such as walnuts or pecans
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a cake pan to ensure easy release.
- In a mixing bowl, sift together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the vanilla extract and crushed pineapple until combined.
- Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to over-mix!
- If using, gently fold in the shredded coconut and chopped nuts.
- Pour the batter into the prepared cake pan, spreading evenly.
Baking
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Nutrition
Serving1gCalories250kcalCarbohydrates35gProtein3gFat10gSaturated Fat6gSodium150mgFiber1gSugar20g
Notes
Ingredient Substitutions: Substitute coconut oil for butter for a dairy-free version. Optional Variations: Add spices such as cinnamon or nutmeg for additional warmth. Storage Tips: Store the cake in an airtight container at room temperature for up to 3 days.