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Pineapple Coconut Cake
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Indulge in a tropical delight with this luscious pineapple and coconut cake, featuring a triple dose of coconut flavor from milk, extract, and shredded coconut. Ideal for any coconut aficionado!
Ingredients:
  • 0.75 cup unsalted butter, at room temperature
  • 0.5 cup vegetable oil
  • 2 cups white sugar
  • 2 teaspoons coconut extract
  • 4 eggs
  • 3 cups self-rising flour
  • 1 cup unsweetened coconut milk
  • 0.5 cup pineapple juice
  • 0.25 cup confectioners' sugar, or more as needed
  • 0.25 cup pineapple juice
  • 1 cup unsalted butter, softened
  • 1 teaspoon coconut extract
  • 0.25 cup shredded coconut
  • 1 (20 ounce) can crushed pineapple, drained
Instructions:
  • First, preheat your oven to a toasty 350 degrees F (175 degrees C), then generously grease two 9-inch square pans.
  • For the cake: In a bowl, whisk 3/4 cup of butter using an electric mixer until fluffy. Gradually drizzle in oil while beating until smooth. Mix in white sugar, 1 cup at a time. Stir in 2 teaspoons each of coconut extract and vanilla extract. Beat in eggs one at a time until fully incorporated.
  • Alternate adding the flour and coconut milk into the butter mixture, finishing with the flour until just combined. Stir in 1/2 cup pineapple juice. Pour batter into the prepared pans.
  • Bake in the oven until a toothpick inserted into the center of each cake comes out clean, about 45-50 minutes.
  • Prepare the icing by combining confectioners' sugar and 1/4 cup pineapple juice in a bowl until the sugar dissolves. Cream in 1 cup butter until light and fluffy. Mix in 1 teaspoon coconut extract until the icing is smooth, adjusting consistency with more confectioners' sugar as needed.
  • Place one cake on a serving platter, generously top with icing, stack the second cake on top, cover the entire cake with more icing, and finally, sprinkle shredded coconut on the sides and finish by topping with crushed pineapple.

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