Pineapple Coconut Dream Cake

1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
In a small bowl, combine coconut milk and pineapple juice.
In a large mixing bowl, beat butter, oil, and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk and pineapple juice. Start and end with the dry ingredients.
Fold in the crushed pineapple gently.
2. Bake the Cake:
Divide the batter evenly between the prepared pans.
Bake for 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.
3. Make the Frosting:
Beat the butter until creamy.
Gradually add powdered sugar, one cup at a time, alternating with coconut milk.
Mix in coconut extract, if using, and beat until smooth and fluffy.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread a thick layer of frosting on top.
Place the second layer on top and frost the entire cake.
Sprinkle toasted shredded coconut on top and press it gently into the sides.
Tips for Success:
Draining Pineapple: Squeeze out excess liquid from the crushed pineapple to avoid a soggy cake.
Toasting Coconut: Toast shredded coconut in a dry skillet over medium heat for 2–3 minutes until golden brown.
Storage: Store the cake in the refrigerator for up to 5 days. Bring to room temperature before serving.
Optional Additions:
Add chopped macadamia nuts to the batter for extra crunch.
Layer with pineapple jam or preserve between the cake layers for added sweetness.
This pineapple coconut dream cake is moist, flavorful, and a guaranteed crowd-pleaser. A bite of this cake feels like a tropical vacation! 🌴🍍🥥✨