A delightful cake combines the tropical flavors of pineapple and coconut, creating a sweet and moist treat that transports you straight to the islands.
Ingredients
Scale:
2 cups all-purpose flour
1 ½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup crushed pineapple, drained
½ cup unsweetened coconut flakes
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 cup unsalted butter, softened
4 cups powdered sugar, sifted
½ cup coconut cream
¼ teaspoon salt
Fresh pineapple slices for topping
Shredded coconut for garnish
Optional: maraschino cherries for decoration
Instructions
Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans.
In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
Create a well in the center and add the crushed pineapple, coconut flakes, vegetable oil, eggs, and vanilla extract. Beat until smooth.
Evenly distribute the batter among the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, then add coconut cream, vanilla extract, and salt. Beat until fluffy.
Once cooled, layer the cakes with frosting in between each layer and frost the top and sides of the cake.
Decorate with fresh pineapple slices, shredded coconut, and maraschino cherries if desired.
