1st Step

To begin, preheat the oven to 175°C (350°F). Roast the pistachios in their shells for 8 to 10 minutes, or until aromatic, on a baking sheet. After allowing them to settle, pulse them into a fine mill in a food processor. Aside; set aside.

2nd Step

Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium basin. Thus, a uniform distribution of leavening agents is achieved, resulting in a cake with a consistent texture.

3rd Step 

Cream the softened butter and granulated sugar in a large mixing basin until light and airy. This can be accomplished in three to five minutes using an electric mixer set to medium speed.

4th Step 

As they are added, pulse the mixture vigorously after each egg. Ensure that the vanilla extract is thoroughly combined and the batter is homogeneous.

5th Step 

Gradually incorporate the dry ingredients while alternating with the buttermilk into the liquid ingredients. Mix the dry ingredients in at the beginning and end, just until combined. It is important to prevent excessive combining to preserve the light and delicate texture of the cake.

6th Step 

Fold the drained, pulverized pineapple and the finely ground pistachios into the mixture in a gentle motion. Pistachios will contribute a delicate nuttiness to the dish, whereas pineapple will impart flavor and hydration.

7th Step 

Pour the batter into a cake tin that has been greased and floured. Bake for 30 to 35 minutes, or until a toothpick inserted into the center emerges clear from the pan. By the dimensions of the cake pan and the oven, modify the baking time.

8th Step 

For an additional flavor and texture boost, sprinkle grated coconut on top of the cake before baking, if desired. Ten minutes after removing the cake from the pan, transfer it to a wire rack to chill completely. After the dessert has chilled, proceed to slice and serve, delecting the harmonious fusion of pistachios and pineapple with each mouthful.