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Instructions:
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar:
In a large bowl, beat the unsalted butter and granulated sugar until light and fluffy.
Add the large eggs one at a time, beating well after each addition.
4. Wet Ingredients:
Mix in the coconut milk and vanilla extract.
5. Combine Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Add Pineapple and Coconut:
Fold in the crushed pineapple and shredded coconut.
Divide the batter evenly between the prepared pans.
7. Bake:
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
8. Prepare Frosting:
In a medium bowl, beat the whipped cream, cream cheese, and powdered sugar until smooth and creamy.
9. Assemble Cake:
Assemble the cake by spreading a layer of the cream cheese mixture between the three cake layers.
Spread the remaining cream cheese mixture on top and sides of the cake.
10. Garnish:
Garnish the top with pineapple chunks and toasted coconut flakes.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Calories: 350 kcal | Servings: 8 servings.
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