Pineapple Coconut Cake

Ingredients

• Servings: 16
• cake:
• 3/4 cup unsalted butter, at room temperature
• 1/2 cup vegetable oil
• 2 cups white sugar
• 2 teaspoons coconut extract
• 1 teaspoon vanilla extract
• 4 eggs
• 3 cups self-rising flour
• 1 cup unsweetened coconut milk
• 1/2 cup pineapple juice
• icing:
• 1/4 cup confectioners' sugar, or more as needed
• 1/4 cup pineapple juice
• 1 cup unsalted butter, softened
• 1 teaspoon coconut extract
• 1/4 cup shredded coconut
• 1 (20 ounce) can crushed pineapple, drained

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease two 9-inch square pans.
• beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. beat white sugar, 1 cup at a time, into butter mixture until incorporated. add 2 teaspoons coconut extract and vanilla extract; mix well. beat eggs, 1 at a time, into butter mixture, beating well until each egg is fully incorporated.
• mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. mix 1/2 cup pineapple juice into batter. pour batter into the prepared pans.
• bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
• mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. beat 1 cup butter into sugar mixture until light and fluffy. add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached.
• place 1 cake on a serving platter and top with a layer of icing. place second cake over icing layer. cover entire cake with remaining icing. dust sides of cake with shredded coconut and top with crushed pineapple.