Name: Pineapple and Coconut Cake
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup crushed pineapple (with juice); 1/2 cup coconut milk; 1 cup shredded coconut (sweetened or unsweetened); 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract; 1/4 cup coconut milk; 1/2 cup toasted shredded coconut (for garnish)

Description

This moist and fluffy pineapple and coconut cake is packed with tropical flavors! A perfect dessert for any occasion, this cake brings a delightful combination of sweet pineapple and creamy coconut.

Ingredients

Units Scale

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup crushed pineapple (with juice)
1/2 cup coconut milk
1 cup shredded coconut (sweetened or unsweetened)

For the Frosting:

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup coconut milk
1/2 cup toasted shredded coconut (for garnish)

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Instructions

Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Incorporate Wet & Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with crushed pineapple and coconut milk. Mix until just combined.
- Fold in shredded coconut.
Bake the Cake:
- Divide batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting:
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar and mix until fluffy.
- Stir in vanilla extract and coconut milk until well combined.
Assemble the Cake:
- Spread frosting over one cake layer, then place the second layer on top. Frost the top and sides.
- Sprinkle toasted shredded coconut on top for extra crunch and flavor.
Serve & Enjoy:
- Slice and enjoy this tropical cake with a cup of tea or coffee!

Notes

For extra pineapple flavor, add a few pineapple chunks between layers.
Lightly toasting the shredded coconut enhances its flavor.
Store in the fridge for up to 4 days for the best freshness.