Description
A moist, tropical layer cake filled with crushed pineapple and shredded coconut, topped with a cream cheese frosting and toasted coconut flakes.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned crushed pineapple, drained (reserve juice)
- 1/2 cup buttermilk
- 1 cup sweetened shredded coconut
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup toasted coconut flakes for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add softened butter, eggs, vanilla extract, crushed pineapple (reserved juice used later), and buttermilk. Beat with an electric mixer on medium speed until smooth, about 2 minutes.
- Fold in the shredded coconut.
- Divide batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the frosting: Beat cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth. If too thick, add a tablespoon of reserved pineapple juice.
- Place one cake layer on a serving plate. Spread a layer of frosting. Top with the second cake layer. Frost the top and sides of the cake.
- Garnish with toasted coconut flakes. Refrigerate for at least 1 hour before slicing.
Notes
You can customize the seasonings to taste. For extra coconut flavor, add 1/2 teaspoon coconut extract to the batter.