Tropical Pineapple Coconut Cake

Tropical Pineapple Coconut Cake

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 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 crushed pineapple, drained

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract

For the Decoration:

• 1/2 cup toasted coconut flakes
• Pineapple slices
• Strawberries
• Raspberries

Instructions:

1. Prepare the Cake:
   • Preheat the oven to 350°F (175°C).
   • Grease and flour two 9-inch round cake pans.
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   • In a large bowl, beat the butter and sugar together until light and fluffy.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract.
   • Alternately add the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients.
   • Fold in the crushed pineapple.
   • Divide the batter evenly between the prepared pans and smooth the tops.
   • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
2. Prepare the Frosting:
   • In a large bowl, beat the butter until creamy.
   • Gradually add the powdered sugar, beating until smooth.
   • Mix in the coconut milk and vanilla extract until well combined.
3. Assemble the Cake:
   • Place one cake layer on a serving plate and spread a layer of frosting on top.
   • Place the second cake layer on top and frost the entire cake.
   • Press toasted coconut flakes onto the sides of the cake.
4. Decorate the Cake:
   • Arrange pineapple slices on top of the cake.
   • Add strawberries and raspberries for a colorful and fruity touch.
5. Serve:
   • Slice and enjoy the tropical flavors of

your delicious pineapple coconut cake! This cake is perfect for any special occasion or as a refreshing dessert for a tropical-themed gathering.

Tips:

• Toasting Coconut Flakes: Spread the coconut flakes evenly on a baking sheet and toast in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until golden brown, stirring occasionally to ensure even toasting.
• Pineapple: Fresh pineapple slices can be used for a fresher taste, or you can use canned pineapple slices if fresh ones are not available.
• Coconut Milk: Shake the can well before using to mix the cream and water. Full-fat coconut milk will give the frosting a richer taste and texture.

Enjoy your unique and flavorful Tropical Pineapple Coconut Cake!