Miami Beach Cake

Escape to Miami Beach with this tropical cake, packed with sweet and tangy flavors.

Crushed pineapple, toasted pecans, and shredded coconut create a delightful texture, while the creamy butter and sweet vanilla extract bring it all together in perfect harmony.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups whole milk
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup crushed pineapple, drained
• 1 cup chopped pecans
• 1 cup shredded coconut

Instructions

Preheat your oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Set aside. In a large mixing bowl, use an electric mixer to beat the butter until creamy.

Add the dry ingredients to the butter and alternate with the milk, beginning and ending with the dry ingredients.

Beat just until combined. Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.

Beat in the vanilla extract.

Stir in the pineapple, pecans, and coconut until well combined. Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35-40 minutes, or until a toothpick inserted into the center of each cake comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Make sure to use room-temperature eggs for a lighter cake texture.

Use high-quality unsalted butter for the best flavor.

Don’t overmix the batter, as this can lead to a dense cake.

If using a convection oven, reduce baking time by about 5 minutes.

To ensure the cakes release easily from the pans, make sure to grease them thoroughly and line the bottoms with parchment paper.

Store leftover cake tightly wrapped at room temperature for up to 3 days or wrap individually and freeze for up to 2 months.

Nutrional Value

• Calories: 432
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrates: 47g
• Dietary Fiber: 2g
• Sugars: 27g
• Protein: 5g