Instructions
- Preheat Oven:
Preheat your 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, and salt. - Cream Butter & Sugar:
In a large bowl, beat the butter and sugar until light and fluffy. - Add Eggs & Extracts:
Beat in eggs one at a time, then add vanilla and coconut extracts. - Combine Wet & Dry:
Add the dry ingredients alternately with coconut milk, beginning and ending with the flour mixture. Mix until just combined. - Fold in Pineapple:
Gently fold in the drained crushed pineapple. - Bake:
Divide batter evenly between the prepared pans. Bake 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. - Prepare Frosting:
Beat butter until creamy. Gradually add powdered sugar, coconut milk, vanilla, and coconut extract until smooth and spreadable. - Assemble Cake:
Place one cake layer on a serving plate. Spread frosting over it, sprinkle with some shredded coconut. Place the second layer on top, frost the top and sides. Press shredded coconut all over the sides. - Garnish:
Decorate with pineapple slices or chunks and toasted coconut flakes. - Serve:
Chill for 30 minutes before serving for best slicing. Enjoy your tropical dream!
💡 Tips:
- For extra moisture, brush each cake layer with a little pineapple juice before frosting.
- You can also fold a handful of chopped macadamia nuts or white chocolate chips into the batter for a special twist.
If you want, I can give you a simpler, no-fuss version that tastes just as tropical and dreamy but takes under 30 minutes to prep! Do you want me to do that?