Ingredients and Weight:
- Flour: 2 cups (240g)
- Sugar: 1 1/2 cups (300g)
- Baking powder: 1 tablespoon (10g)
- Baking soda: 1/2 teaspoon (2g)
- Salt: 1/4 teaspoon (1g)
- Butter, softened: 1 cup (2 sticks, 227g)
- Eggs: 2 large
- Pineapple juice: 1 cup (240ml)
- Crushed pineapple, drained: 1 (15-ounce) can (425g)
- Coconut extract: 1 teaspoon (5ml)
Preparation Time:
20 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- Alternately add the dry ingredients and the pineapple juice to the butter mixture, beginning and ending with the dry ingredients. Stir in the drained pineapple.
- Spread the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan before frosting.
Nutritional Information:
(Per serving)
- Calories: 350
- Fat: 15g
- Cholesterol: 70mg
- Sodium: 200mg
- Carbohydrates: 50g
- Protein: 5g
Dish Characteristics:
- Moist and fluffy
- Sweet and tangy pineapple flavor
- Coconut undertones
- Bright and cheerful presentation
User Comments:
- "This cake was absolutely delicious! The pineapple flavor was perfect, and the coconut extract added a nice touch."
- "I made this cake for a party, and it was a huge hit. Everyone loved it!"
- "This is one of my favorite cakes to make. It's so easy, and it always turns out perfect."
Special Precautions and Tips:
- Make sure to drain the crushed pineapple well before adding it to the batter. This will prevent the cake from being too wet.
- If you don't have coconut extract, you can use vanilla extract instead.
- You can also add chopped walnuts or pecans to the batter for extra flavor.
