Ingredients
For the Cake Base:
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk (or ½ cup milk + ½ tablespoon lemon juice/vinegar)
For the Cream Cheese Frosting:
- 8 ounces (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (optional, for consistency)
For the Pineapple Topping:
- 1 (20 ounce) can crushed pineapple in juice, well drained
- 2 tablespoons granulated sugar (optional, for extra sweetness/glaze)
- 1 tablespoon cornstarch (optional, for thicker glaze)
- 2 tablespoons pineapple juice (reserved from can)
Optional Garnish:
- Fresh mint leaves
- Toasted coconut flakes
Instructions
see continuation on next page
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