Coconut And Pineapple Cake

This cake is perfect for special occasions, tropical-themed parties, or as a delightful dessert for any time. The combination of coconut and pineapple creates a refreshing and tropical flavor that is sure to be a hit! A recipe for a delicious Coconut and Pineapple Cake:

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup coconut milk
• 1 cup shredded coconut
• 1 cup crushed pineapple, drained

For the frosting:

• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 1 cup shredded coconut, for garnish
• Pineapple slices, for garnish (optional)
• Maraschino cherries, for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
6. Fold in the shredded coconut and crushed pineapple until evenly distributed throughout the batter.
7. Pour the batter into the prepared baking pan(s) and spread it evenly.
8. Bake in the preheated oven for 25-30 minutes for a 9x13-inch pan or 30-35 minutes for round pans, or until a toothpick inserted into the center comes out clean.
9. Remove the cake(s) from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
10. While the cake is cooling, prepare the frosting. In a mixing bowl, beat the softened butter until creamy.
11. Gradually add the powdered sugar, coconut milk, and vanilla extract. Beat until smooth and creamy.
12. Once the cake is completely cooled, frost the top and sides with the prepared frosting.
13. Sprinkle shredded coconut over the frosted cake. If desired, garnish with pineapple slices and maraschino cherries.
14. Slice and serve the Coconut and Pineapple Cake. Enjoy!