Super Moist Pineapple-Coconut Cake

So...what do I feed 7 boys the morning after a sleepover? I wanted to make something different (I already served my cherished pumpkin-chocolate chips muffins the morning before), and I wanted to try something beyond my standard banana bread muffins, cinnamon-swirled Bundt cake and waffles. Kyle loves pineapple and coconut so I decided to blend the two together for this super moist, amazing cake. And since the recipe makes two 8-inch cakes, you can pop one in the freezer for a future treat!

Super Moist Pineapple-Coconut Cake

Cooking spray
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla
20-ounce can crushed pineapple in juice
1/2 cup sweetened dried coconut

Preheat the oven to 350 degrees. Coat two 8-inch square or round cake pans with cooking spray.
In a small bowl, combine the flour, baking powder, baking soda, and salt. Mix well with a fork to combine. Set aside.
In a large mixing bowl, beat the butter until smooth and creamy. Beat in both sugars. Beat in the eggs, one at a time. Beat in the vanilla.
Beat in the flour mixture and pineapple, alternating each, and beginning and ending with flour mixture. Mix until blended.
Pour the batter into the prepared pans. Top each cake with the coconut (sprinkle it over top).
Bake for 30 minutes, until a wooden pick comes out almost clean.

Cool on wire racks for 5 to 10 minutes before serving.

Serves 12-16 (makes 2 cakes)