Pineapple Cake Recipe

Instructions

• Preheat oven to 350 degrees F. Spray a 13×9-inch baking dish with non-stick cooking spray and set aside.
• In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt for 20 seconds then set aside.
• Set a fine-mesh sieve over a bowl and pour pineapple into the sieve to drain all of the juice well from canned pineapple. Reserve the canned juice for another use.
• If you’d like the pineapple to have a finer texture, pulse it in a food processor for about 15 times or so to chop it up a bit (this is optional).
• In a medium bowl, stir together crushed pineapple with pineapple juice concentrate, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar, and lemon zest until very pale and fluffy.
• Mix in eggs one at a time then blend in vanilla extract.
• Add in ⅓ of the flour mixture and mix just until combined then mix in ½ of the pineapple mixture and mix just until combined.
• Add in another ⅓ of the flour mixture and mix just until combined then add in the remaining ½ of the pineapple mixture and mix just until combined.
• Add in the last ⅓ of the flour mixture then mix just until combined, remove the bowl and scrape down the bowl with a rubber spatula just to evenly incorporate.
• Pour batter into a prepared baking dish and spread into an even layer.
• Bake in a preheated oven until the toothpick inserted into the center comes out clean for about 30 to 35 minutes.
• Let cake cool completely on a wire rack.
• For the frosting, in a clean bowl of an electric stand mixer whip butter until fluffy.
• Add in heavy cream, vanilla, and powdered sugar and whip on high speed for approximately 5 minutes or so until it’s very light and fluffy.
• Spread frosting over cooled cake, top with coconut then cut into slices.