Directions
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Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to ensure easy release after baking.
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In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk these dry ingredients together until they’re well mixed and set the bowl aside.
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In a large mixing bowl, beat the sugar and softened butter together using a hand mixer or stand mixer until the mixture becomes light and fluffy.
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Add the eggs into the mixture, one at a time. Be sure to beat after each addition. Finally, stir in the vanilla extract, ensuring a fragrant flavor throughout.
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Alternately add the flour mixture and buttermilk to the creamed butter mixture. Begin and end with the flour mixture. Mix until just combined; be careful not to overmix as it could affect the texture of your cake.
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Fold in the crushed pineapple, shredded coconut, and chopped nuts (if using) into the batter. This adds tremendous flavor and texture to the cake.
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Pour the prepared batter into the greased pan and bake in the preheated oven for 35-40 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
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While the cake cools in the pan, prepare the frosting. In a separate mixing bowl, beat the cream cheese and butter together until they are smooth and creamy.
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Gradually add the powdered sugar, continuing to beat until the frosting becomes fluffy. Stir in the vanilla and milk, one tablespoon at a time, until you reach your desired frosting consistency.
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Once the cake has completely cooled, spread the cream cheese frosting evenly over the top, creating a smooth layer of sweetness.
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For the best results, refrigerate the cake for at least 30 minutes before serving. This will help the frosting set properly and enhance the overall flavor of the cake.
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