Description
Delicious Italian cream cake infused with pineapple.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each.
- Combine flour, baking soda, and baking powder in a separate bowl.
- Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk.
- Stir in vanilla, crushed pineapple, coconut, and pecans.
- Pour the batter evenly into the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.
Notes
- Store the cake in the refrigerator.
- Can be frosted with cream cheese frosting.
- Allow the cake to sit for a few hours before serving for better flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: italian cream cake recipe with pineapple