Heavenly Coconut Pineapple Velvet Cake
A delightful dessert bringing tropical flavors of pineapple and coconut, perfect for celebrations or as a sweet treat.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 0.5 teaspoon coconut extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the softened butter, eggs, vanilla extract, and buttermilk. Beat on medium speed for about 2 minutes until well combined.
- Fold in the crushed pineapple, shredded coconut, and coconut extract.
- Pour the batter evenly into the prepared cake pans.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Serving
- Frost with your favorite cream cheese frosting and garnish with additional coconut if desired.
Notes
To store the cake, cover it tightly with plastic wrap or keep it in an airtight container. It can be stored at room temperature for about 2-3 days, or in the refrigerator for about a week. Can be frozen for up to three months. Make sure your butter is softened to room temperature, and drain the crushed pineapple well to avoid a soggy cake.