Pineapple Macadamia and Coconut Cake
Transport your taste buds to a tropical paradise with this Pineapple Macadamia and Coconut Cake, a decadent dessert bursting with island-inspired flavors. This moist and airy cake combines the natural sweetness of crushed pineapple with the nutty richness of macadamia nuts and the tropical flair of shredded coconut, all brought together by a tender crumb thanks to buttermilk and reserved pineapple juice. Topped with a light dusting of powdered sugar, this cake is as visually stunning as it is delicious. Perfect for gatherings or when you’re craving a slice of sunshine, this easy-to-follow recipe promises to delight. With its combination of tropical ingredients and homemade charm, this dessert is sure to be a showstopper on your table!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 1.5 cups Granulated sugar
- 3 units Large eggs
- 2 teaspoons Vanilla extract
- 1 cups Crushed pineapple (drained, reserve juice)
- 1 cups Sweetened shredded coconut
- 0.75 cups Macadamia nuts (chopped)
- 0.5 cups Buttermilk
- 0.5 cups Powdered sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk and reserved pineapple juice. Begin and end with the dry ingredients. Mix just until combined after each addition.
Fold in the crushed pineapple, shredded coconut, and chopped macadamia nuts using a spatula.
Pour the batter evenly into the prepared baking pan, smoothing the top with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust the top of the cooled cake with powdered sugar before serving. Optionally, garnish with additional coconut or macadamia nuts for presentation.
Nutrition Facts
Calories |
5199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.2 g | 325% | |
| Saturated Fat | 129.6 g | 648% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 959 mg | 320% | |
| Sodium | 3052 mg | 133% | |
| Total Carbohydrate | 696.8 g | 253% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 431.3 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 418 mg | 32% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1418 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
