🍳 Instructions
- Preheat oven:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar:
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Combine wet and dry ingredients:
- Add dry ingredients alternately with coconut milk, beginning and ending with dry ingredients. Mix until just combined.
- Fold in crushed pineapple.
- Bake the cake:
- Divide batter evenly between prepared pans. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare frosting:
- Beat butter and cream cheese until smooth.
- Gradually add powdered sugar until fluffy. Stir in vanilla extract and shredded coconut.
- Assemble the cake:
- Place one cake layer on a serving plate. Spread frosting evenly.
- Top with second layer and frost the top and sides.
- Sprinkle extra shredded coconut on top for garnish.
💡 Tips:
- For extra tropical flavor, lightly toast the coconut before adding it to the frosting.
- Serve chilled or at room temperature.
- Optional: Add crushed pineapple between layers for a juicier cake.
If you want, I can also give you a 5-ingredient quick version of this cake that’s super easy but still delicious. Do you want me to do that?
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