Description
A delightful tropical treat featuring sweet pineapples and creamy coconut, perfect for any celebration.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1/2 cup coconut milk
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/4 cup coconut milk
- 1/2 cup toasted coconut
- Pineapple slices for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, beat together the softened butter and granulated sugar until fluffy and pale, around 3-5 minutes.
- Add in the eggs, one at a time, mixing well after each addition, followed by the vanilla extract.
- Gradually alternate adding the dry mixture with the coconut milk, ensuring well incorporated. Fold in the crushed pineapple and shredded coconut.
- Pour the batter evenly into your prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Let the cakes cool completely on wire racks.
- For the frosting, beat together cream cheese, softened butter, powdered sugar, vanilla extract, and coconut milk until fluffy.
- Once the cakes are cool, frost the top of one layer, set the second layer on top, and frost the entire cake.
- Finish by sprinkling toasted coconut on top and garnishing with pineapple slices.
Notes
Monitor baking time closely and avoid overmixing to prevent a dense cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg