Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned crushed pineapple, drained (reserve juice)
- 1/2 cup coconut milk or regular milk
- 1 cup shredded sweetened coconut
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2–3 tablespoons pineapple juice (reserved from the canned pineapple)
- 1 cup shredded sweetened coconut (for topping)
Instructions:
Step 1: Prepare the Cake
- 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, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, beginning and ending with the dry ingredients.
- Fold in pineapple and coconut: Gently fold in the crushed pineapple and shredded coconut until just combined.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 2: Prepare the Frosting
- Beat the cream cheese and butter: In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
- Add powdered sugar: Gradually add powdered sugar, beating well after each addition.
- Add pineapple juice: Stir in 2–3 tablespoons of pineapple juice to reach your desired consistency.
Step 3: Assemble the Cake
- Frost the layers: Place one cake layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake.
- Add shredded coconut: Press shredded coconut onto the sides and sprinkle over the top for a decorative finish.
Step 4: Chill and Serve
- Refrigerate the cake for at least 1 hour before serving to let the flavors meld.
Enjoy this tropical, dreamy Pineapple Coconut Cake—it’s perfect for any celebration! 🍍🥥🎂