Ingredients:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup crushed pineapple, drained
1/4 cup milk
1 tsp vanilla extract
1/2 cup shredded coconut (optional)
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour an 8×8-inch or 9×9-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the crushed pineapple and shredded coconut, if using.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool before slicing and serving.
