Now, in another bowl, cream together the softened butter and sugar until it’s light and fluffy—this usually takes about 3-5 minutes. It’s one of my favorite parts of baking; that lovely buttery smell fills the kitchen! To the butter mixture, add the eggs, one by one, mixing well after each addition. Then, pour in the buttermilk and vanilla extract, and mix until everything is fully incorporated. Gently fold in the crushed pineapple, shredded coconut, and chopped pistachios until evenly mixed.
Now, it’s time to bring everything together! Gradually add the dry ingredient mixture to the wet ingredients. I usually do this in about three increments, folding gently to keep the batter light and airy. Once everything is combined, divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, let’s whip up that dreamy frosting! In a bowl, beat the heavy cream until it starts to thicken, then gradually add the powdered sugar and coconut extract (if using). Whip until stiff peaks form. Once your cakes are completely cooled, it’s time to frost them! Place one layer on a serving platter, spread a generous amount of frosting on top, then add the second layer. I like to cover the entire cake with frosting and sprinkle some extra chopped pistachios on top for that extra crunch and flair.
Pro Tips for Best Results
One of the things I learned while perfecting this recipe is to make sure your butter is at room temperature before you start. Trust me, it makes a world of difference when it comes to creaming the butter and sugar together, resulting in a light and fluffy cake! I also recommend chilling your cake for about 30 minutes after frosting. This helps the frosting set and makes the cake easier to slice.
Another tip: always use fresh, high-quality ingredients. I prefer to use real unsweetened coconut rather than the sweetened kind. The sweetened version can overpower the tropical flavors you’re looking for, and you’ll miss that beautiful, tropical harmony. Lastly, when chopping the pistachios, try to chop them finely for even distribution throughout the cake, but keep some chunky for garnish to add texture.
Lastly, I found that letting the cake sit overnight in the fridge enhances the flavors beautifully. It’s hard to resist the temptation to dig in right after making it, but trust me—your patience will be rewarded with an even more delicious slice the next day!
Common Mistakes to Avoid
One mistake I made the first time was not measuring the crushed pineapple properly. I felt it would be fine to eyeball it, but it ended up making the batter too wet. Always drain your pineapple well and measure it accurately to avoid a soggy cake! Another common pitfall is overmixing the batter. Gently fold your ingredients together. Overmixing can develop the gluten in the flour and lead to a dense cake instead of the soft and fluffy texture we’re after. (See the next page below to continue…)