Directions:
1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease two 9-inch square pans.
2. Prepare Cake Batter:
– Beat ¾ cup butter in a bowl with an electric mixer until light and fluffy.
– Slowly drizzle in the vegetable oil while continuing to beat the butter until smooth.
– Gradually add the white sugar, 1 cup at a time, into the butter mixture until incorporated.
– Mix in 2 teaspoons coconut extract and vanilla extract.
– Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
3. Combine Dry and Wet Ingredients:
– Alternate adding the flour and coconut milk into the butter mixture, beginning and ending with the flour.
– Mix in ½ cup pineapple juice until just combined.
– Pour the batter evenly into the prepared pans.
4. Bake:
– Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of each cake comes out clean.
5. Prepare the Icing:
– Mix confectioners’ sugar and ¼ cup pineapple juice together in a bowl until the sugar is dissolved.
– Beat 1 cup butter into the sugar mixture until light and fluffy.
– Add 1 teaspoon coconut extract and beat until smooth, adding more confectioners’ sugar until the desired consistency is reached.
6. Assemble the Cake:
– Place one cake layer on a serving platter and top with a layer of icing.
– Place the second cake layer on top of the icing layer.
– Cover the entire cake with the remaining icing.
– Dust the sides of the cake with shredded coconut and top with crushed pineapple.
Conclusion
This Pineapple Coconut Cake is a real show stopper, perfect for summer. With layers of moist coconut cake, sweet pineapple filling, and luscious coconut buttercream frosting, it’s a delightful dessert that will impress your guests. Enjoy every bite of this tropical treat!
