Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened
– 1 cup buttermilk
– 3 large eggs
– 1 cup crushed pineapple, drained
– ½ cup shredded coconut
– 1 cup chopped pistachios (unsalted, plus extra for garnish)
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon vanilla extract
– 1 cup heavy cream
– 2 cups powdered sugar
– 1 teaspoon coconut extract (optional)
Equipment Needed
– 3 mixing bowls
– 1 whisk or electric mixer
– Measuring cups and spoons
– Rubber spatula
– 9-inch round cake pans (2)
– Parchment paper
– Cooling rack
– Chef’s knife (for slicing the cake)
Step-by-Step Instructions
First things first, preheat your oven to 350°F (175°C). While that’s warming up, I like to prepare my cake pans by lining them with parchment paper and greasing the sides. This cake has a wonderfully moist texture, so making it easy to remove from the pan is key. Next, in a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Give it a good whisk to aerate the dry ingredients, and then set it aside. (See the next page below to continue steps…)