Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 tablespoon baking powder
– ½ teaspoon salt
– ½ cup unsalted butter, softened
– 1 cup coconut milk
– 1 cup crushed pineapple, drained
– 2 large eggs
– 1 teaspoon vanilla extract
– ½ cup shredded coconut (sweetened or unsweetened, your choice)
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– Measuring cups and spoons
– Rubber spatula
– 9×13 inch baking pan
– Parchment paper (optional for easy removal)
– Cooling rack
Step-by-Step Instructions
First things first, preheat your oven to 350°F (175°C). While that’s warming up, I start by preparing my baking pan. I usually like to line the bottom of my 9×13 inch pan with parchment paper, which makes it a breeze to remove the cake after baking. In a large mixing bowl, I combine the flour, sugar, baking powder, and salt. Using an electric mixer, I mix these dry ingredients until they’re well combined. Next, I add the softened butter and continue mixing until it’s crumbly. At this point, the texture starts to resemble damp sand, and it smells absolutely delightful! (See the next page below to continue steps…)