Instructions:
- Preheat Oven
- Preheat to 350°F (175°C) and line a 9-inch round or square pan with parchment paper.
- Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, salt, and shredded coconut.
- Cream Butter & Sugar
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well.
- Stir in vanilla extract.
- Combine Wet & Dry Ingredients
- Alternate adding dry ingredients and coconut milk to the butter mixture, beginning and ending with dry ingredients.
- Gently fold in crushed pineapple.
- Bake
- Pour batter into prepared pan.
- Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
- Prepare Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar gradually, then vanilla.
- Frost cooled cake and sprinkle shredded coconut on top.
- Serve
- Slice and enjoy this tropical dream cake!
💡 Tips:
- For extra coconut flavor, toast some shredded coconut and sprinkle on top.
- Use pineapple juice instead of coconut milk for a lighter, fruity version.
- Store in the fridge for up to 3–4 days — cake stays moist and flavorful.
✅ Must express something to keep getting my recipes 😍 Thank you 🥰
📍Recipe in First Comment 💬👇
I can also create a quick 10-minute prep version if you want a faster tropical cake that’s almost as dreamy — do you want me to do that?
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