Pineapple Cake
Ingredients
The cake
-
2 ¼
cups
all-purpose flour
-
1
tsp
baking powder
-
¼
tsp
baking soda
-
½
tsp
salt
-
1
can (20 oz)
crushed pineapple in juice
-
¾
cup
frozen pineapple juice concentrate
-
½
cup
unsalted butter
-
1
cup
granulated sugar
-
1
tsp
lemon zest
-
3
large
eggs
-
1
tsp
vanilla extract
Vanilla Buttercream Frosting
-
10
Tbsp
unsalted butter
-
¼
cup
heavy cream
-
1
tsp
vanilla extract
-
2 ½
cups
powdered sugar
-
½
cup
sweetened shredded coconut
Instructions
- Preheat the oven to 350°F and prepare a 13 by 9-inch baking dish.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- Drain the canned pineapple and reserve the juice, then mix the crushed pineapple with the pineapple juice concentrate.
- In a stand mixer, whip the butter, sugar, and lemon zest until fluffy.
- Add the eggs one at a time and then blend in the vanilla extract.
- Alternate mixing in the flour mixture and the pineapple mixture until just combined.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes until a toothpick comes out clean.
- Let the cake cool completely on a wire rack.
- For the frosting, whip the butter until fluffy, then add heavy cream, vanilla, and powdered sugar, whipping until light and fluffy.
- Spread the frosting over the cooled cake and top with shredded coconut.
Nutrition Facts (estimated)
Servings
16
Calories
250
Total fat
10g
Total carbohydrates
38g
Total protein
3g
Sodium
200mg
Cholesterol
40mg
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