Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 (20-ounce) can crushed pineapple, drained
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowl
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients.
7. Fold in the pineapple, walnuts, and coconut.
8. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 16g
Carbohydrates: 44g
Protein: 5g
Substitutions for Ingredients
- Butter: can be substituted with margarine or vegetable oil
- Buttermilk: can be substituted with plain yogurt or milk
- Walnuts: can be substituted with pecans, almonds, or macadamia nuts
- Coconut: can be substituted with raisins or dried cranberries
Variations:
- Add 1/2 cup of chopped maraschino cherries for a fruity twist
- Substitute the crushed pineapple with 1 cup of mashed banana for a banana-pineapple cake
- Add 1/2 teaspoon of ground cinnamon for a spiced flavor
Tips and Tricks:
- Make sure the butter is at room temperature before creaming with the sugar
- Sift the dry ingredients together to ensure a light and fluffy cake
- Be sure to drain the crushed pineapple before adding to the batter
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
- Reheat the cake in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust the top of the cake with powdered sugar for a decorative touch.
- Serve the cake with a dollop of whipped cream and a sprinkle of toasted coconut.
Garnishes:
- Toasted coconut
- Whipped cream
- Maraschino cherries
Pairings:
- Vanilla ice cream
- Fresh fruit
- Caramel sauce
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Do not leave the cake at room temperature for more than 5 days.
Food History:
Pineapple cakes have been popular since the 19th century, when pineapple was first introduced to Europe.
Flavor Profiles:
This cake has a sweet and tropical flavor with hints of coconut and walnut.
Serving Suggestions:
This cake is best served with a dollop of whipped cream and a sprinkle of toasted coconut.
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