Instructions
1. Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes).
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the crushed pineapple (with its juice).
- Gradually alternate adding the dry ingredients and coconut milk to the wet mixture, beginning and ending with the dry ingredients.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the Frosting:
- Beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing until well combined.
- Stir in the pineapple juice and coconut extract.
3. Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
- Sprinkle a layer of shredded coconut over the frosting.
- Add the second cake layer on top and frost the entire cake.
- Press shredded coconut onto the sides and top of the cake for a beautiful finish.
4. Chill and Serve:
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
- Garnish with toasted coconut flakes and fresh pineapple, if desired.
Tips:
- For an extra moist cake, brush the layers with a little pineapple juice before frosting.
- Store leftovers in the refrigerator for up to 3 days.
Enjoy a slice of tropical heaven with every bite of this dreamy cake! 🍰💛