Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 tablespoon baking powder
– ½ teaspoon salt
– 1 cup unsweetened shredded coconut
– 1 cup crushed pineapple (drained)
– ½ cup unsalted butter (softened)
– 1 cup buttermilk
– 3 large eggs
– 1 teaspoon vanilla extract
– ½ teaspoon almond extract
– 1 cup chopped walnuts or pecans (optional)
– Cream cheese frosting (for topping)
– Additional shredded coconut (for garnish)
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– Measuring cups and spoons
– 9×13-inch baking pan
– Spatula
– Cooling rack
– Parchment paper (optional for lining the baking pan)
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). Lightly grease and flour your 9×13-inch baking pan or you can line it with parchment paper for easy removal later. In one of my favorite mixing bowls, I whisk together the all-purpose flour, granulated sugar, baking powder, and salt until they’re well combined. Once that’s done, I add the shredded coconut and give it a gentle mix. The smell of the coconut is already making my mouth water! (See the next page below to continue steps…)