toasted-coconut-pineapple-cake

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
Gently fold in the crushed pineapple and shredded coconut.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.