Pistachio Pineapple Cake (Print Version)

# Ingredients:

01 - 2 1/4 cups all-purpose flour.
02 - 2 1/2 teaspoons baking powder.
03 - 1 teaspoon salt.
04 - 1 cup unsalted butter, softened.
05 - 1 3/4 cups granulated sugar.
06 - 3 large eggs, at room temperature.
07 - 2 teaspoons pure vanilla extract.
08 - 1 cup plain Greek yogurt.
09 - 1 cup whole milk.
10 - 1 cup crushed pistachios.
11 - 1 cup diced fresh pineapple.
12 - 2 1/4 cups powdered sugar.
13 - 2-4 tablespoons whole milk or heavy cream.
14 - 1/2 cup crushed pistachios.
15 - 1/2 cup diced fresh pineapple.
16 - Additional crushed pistachios and diced fresh pineapple for garnish.

# Instructions:

01 - Preheat the oven to 350°F (180°C). Grease and flour three 9-inch round cake pans.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, use an electric mixer to beat the butter until creamy. Gradually add the sugar and beat until light and fluffy.
04 - Beat in the eggs one at a time, followed by the vanilla extract.
05 - With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the Greek yogurt and milk, beginning and ending with the flour mixture. Beat just until combined.
06 - Stir in the crushed pistachios and diced pineapple.
07 - Divide the batter evenly among the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
08 - Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
09 - In a large mixing bowl, use an electric mixer to beat the butter until creamy.
10 - Gradually add the powdered sugar, beating until smooth and creamy. Beat in the vanilla extract.
11 - Add the milk or heavy cream, starting with 2 tablespoons and adding more as needed, until the frosting reaches the desired consistency. Stir in the crushed pistachios and diced pineapple.
12 - Place one cake layer on a serving plate or cake stand. Spread a layer of frosting on top of the cake.
13 - Repeat with the remaining two cake layers, spreading frosting between each layer. Frost the outside of the cake with the remaining frosting.
14 - Garnish the top of the cake with additional crushed pistachios and diced fresh pineapple.

# Notes:

01 - Flavor Profile: The cake combines the nutty flavor of pistachios with the sweetness of pineapple, creating a unique and refreshing taste.
02 - Texture: The addition of crushed pistachios provides a nice crunch, while the Greek yogurt and milk ensure the cake remains moist.
03 - Appearance: The cake is visually appealing with its layers and the garnish of pistachios and pineapple on top.
04 - Difficulty: This recipe is moderately difficult due to the need to bake multiple cake layers and assemble the cake with frosting.
05 - Special Ingredients: The use of Greek yogurt, whole milk, and fresh pineapple adds to the cake's moisture and flavor. Crushed pistachios are a key ingredient for both texture and flavor.

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