1/2 cup unsalted butter, softened;
4 cups powdered sugar;
1/4 cup crushed pineapple, drained;
1 teaspoon vanilla extract;
1/4 cup shredded coconut (optional, for garnish)
Instructions:
Step-by-step instructions
Preheat the oven to 175°C (350°F). Grease and flour a 23cm (9-inch) round cake tin.
In a large bowl, combine the flour, sugar, baking soda, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs. In a separate bowl, whisk together the eggs and vanilla extract. Pour the egg mixture into the flour mixture and stir until
just combined. Stir in the crushed pineapple and buttermilk until smooth. Pour the batter into the prepared tin and smooth the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. While the cake is cooling, prepare the pineapple frosting. In a bowl, beat the softened butter until creamy. Add the icing sugar, crushed pineapple, and vanilla extract. Mix until smooth and creamy. Once the cake is completely cooled, frost the top and sides with the pineapple frosting. For optional decoration, sprinkle with shredded coconut. Expert tips for best results: For optimal results, be sure to drain the crushed pineapple well before adding it to the batter. Too much moisture can make the cake too dense and affect its texture. If you prefer a stronger coconut flavor, you can add a teaspoon of coconut extract to the batter.
When preparing the pineapple frosting, make sure the butter is at room temperature to make it easier to mix. If the frosting seems too thick, you can add a tablespoon of milk to achieve the desired consistency. Similarly, if it’s too runny, you can add powdered sugar to thicken it. Variations and substitutions:
If you want to add a unique twist to this classic pineapple cake, you can try some creative variations. For example, you could add a layer of sliced banana between the layers for a tropical touch. You could also incorporate chopped macadamia nuts into the batter for a crunchy element.
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