For the Pineapple Frosting:
Ingredient Quantity
Unsalted butter, softened 1/2 cup
Powdered sugar 4 cups
Crushed pineapple, drained 1/4 cup
Vanilla extract 1 teaspoon
Shredded coconut (optional) 1/4 cup (for garnish)
Instructions:
Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan thoroughly.
Combine Dry Ingredients: In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt.Add Butter & Eggs: Add the 1/2 cup softened unsalted butter to the dry mixture and mix with an electric mixer or pastry blender until the mixture resembles coarse crumbs. In a separate bowl, beat the 3 eggs and 1 teaspoon vanilla extract together. Pour the egg mixture into the flour and butter mixture and mix until just well combined.
Stir in Wet Ingredients: Stir in the 1 cup drained crushed pineapple and 1/2 cup buttermilk until the batter is smooth and all ingredients are incorporated.
Bake Cake: Pour the batter evenly into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool Cake: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes, then invert it onto the wire rack to cool completely before frosting.
