Tropical Pineapple Coconut Delight Cake
Ingredients:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 ½ tsp vanilla extract
1 cup coconut milk
1 cup crushed pineapple, drained
1 cup shredded coconut
For the Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
½ cup coconut milk
½ cup toasted coconut flakes (for garnish)
Pineapple slices for decoration
Directions:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Alternately add flour mixture and coconut milk, beginning and ending with flour.
Fold in crushed pineapple and shredded coconut until evenly combined.
Divide batter evenly between prepared cake pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and coconut milk, mixing until creamy.
Frost the cooled cakes, stacking them with a generous layer of frosting between.
Cover the cake with the remaining frosting and garnish with toasted coconut and pineapple slices.
Chill for 30 minutes before serving for best texture.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 480 kcal per slice | Servings: 10 servings