Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a bowl, mix flour, sugar, baking soda, and salt.

Add softened butter and mix until crumbly.

In another bowl, beat eggs with vanilla extract. Add to the flour mixture.

Stir in crushed pineapple and buttermilk until smooth.

Pour batter into pan. Bake for 30–35 minutes (toothpick should come out clean).

Let cake cool.

Frosting:

Beat softened butter until creamy.

Add powdered sugar, crushed pineapple, and vanilla. Mix until smooth.

Frost cooled cake. Garnish with shredded coconut (optional).

Tips
Drain pineapple well to avoid soggy texture.

For more coconut flavor, add 1 tsp coconut extract.

Adjust frosting thickness with milk or extra powdered sugar as needed.

Variations
Add sliced bananas between layers.

Stir in chopped macadamia nuts for crunch.

For dairy-free: use coconut oil and almond milk.

For gluten-free: use a GF flour blend.

Serving Suggestions
Serve with coconut or pineapple sorbet, whipped cream, or vanilla ice cream.

Great with tropical fruit tea or pineapple juice.

FAQs
Q: Can I use canned pineapple?
A: Yes, just drain well.

Q: Can I make it ahead of time?
A: Yes. Bake a day ahead, frost before serving.

Q: Can I freeze the cake?
A: Yes. Freeze unfrosted layers up to 3 months. Thaw overnight.