Description
Sweet Hawaiian paradise meets culinary artistry in this tropical dream cake, blending pineapple, coconut, and macadamia nut flavors into a luscious dessert. Rich layers of island-inspired goodness invite you to savor a slice of pure tropical bliss.
Ingredients
Scale
Main Ingredients:
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 0.5 cup unsalted butter, softened
- 0.5 cup unsweetened shredded coconut
Liquid and Moisture Ingredients:
- 0.5 cup crushed pineapple, drained
- 0.5 cup buttermilk
- 1 teaspoon vanilla extract
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Frosting Ingredients:
- 1 cup heavy cream
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 0.25 cup toasted coconut for garnish
Instructions
- Prepare workspace by heating oven to 350F (175C) and coating an 8-inch round cake pan with grease and flour.
- Combine flour, baking powder, baking soda, and salt in a medium mixing bowl, setting the dry mixture aside for later use.
- Using a large mixing bowl, cream butter and granulated sugar until achieving a light, airy texture, then incorporate eggs individually, followed by vanilla extract.
- Introduce dry ingredients into the butter mixture in alternating stages with buttermilk, ensuring smooth integration and folding in shredded coconut and crushed pineapple.
- Transfer cake batter into prepared pan, smoothing the surface evenly, then bake for 25-30 minutes until a toothpick emerges clean when inserted into the center.
- Let cake rest in pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
- Prepare whipped cream frosting by whipping heavy cream until soft peaks develop, gradually adding powdered sugar and vanilla extract while continuing to whip until stiff peaks form.
- Generously cover the cooled cake with whipped cream frosting and garnish with toasted coconut for a tropical finish.
Notes
- Swap buttermilk with yogurt or dairy-free alternatives to accommodate lactose-intolerant or vegan diets.
- Toast coconut flakes beforehand for enhanced nutty flavor and crispy texture, watching carefully to prevent burning.
- Drain pineapple thoroughly to prevent excess moisture from making cake soggy, patting fruit with paper towels before adding to batter.
- Experiment with adding rum or coconut extract for deeper tropical taste profile without changing core recipe structure.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 70 mg