Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9x13 inch baking pan.
- In a bowl, whisk together the flour and baking powder.
- In another bowl, cream together the softened butter and granulated sugar until fluffy.
- Add eggs one at a time, mixing well after each addition, then add the vanilla extract.
- Combine wet and dry ingredients, mixing until just combined.
- Fold in the crushed pineapple and shredded coconut.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Cool in the pan for 10 minutes, then transfer to a cooling rack.
Nutrition
Notes
Feel free to substitute with fresh pineapple or add coconut extract for an extra twist. For storing, wrap tightly and refrigerate for up to four days.