Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple in juice (do not drain)
- 1/2 cup chopped pecans (optional, but highly recommended for a nutty crunch)
- 1/2 cup sweetened shredded coconut
If you’re looking to switch things up, you can substitute pecans with walnuts, and if coconut isn’t your thing, feel free to leave it out or replace it with an extra handful of chopped nuts.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the flour, sugar, salt, and baking soda. Give it a good stir to ensure everything is evenly mixed.
- Add in the melted butter, eggs, and vanilla extract. Mix until you achieve a smooth batter.
- Fold in the crushed pineapple, including the juice, chopped pecans, and shredded coconut. Stir gently to distribute the ingredients evenly throughout the batter.
- Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. This is where the magic happens as the cake bakes, filling your kitchen with an irresistible aroma that takes me back to my grandmother’s kitchen.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown and slightly springy to the touch.
- Let the cake cool in the pan on a wire rack for about 15 minutes before serving. Trust me, the wait is worth it as it allows the flavors to settle beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International