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Directions:
1. Preheat and Prep:
– Preheat your oven to 350°F (175°C).
– Grease and flour three 9-inch round cake pans.
2. Mix the Batter:
– In a large bowl, beat together the sugar, butter, and oil until light and fluffy.
– Add the eggs one at a time, beating well after each addition.
– Mix in the vanilla and coconut extracts.
3. Combine Ingredients:
– In a separate bowl, whisk together the flour, baking powder, and salt.
– Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, starting and ending with the flour mixture.
– Fold in the crushed pineapple.
4. Bake the Cakes:
– Divide the batter evenly among the prepared cake pans.
– 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 a wire rack to cool completely.
5. Prepare the Frosting:
– Beat the cream cheese and butter together until smooth.
– Gradually add the powdered sugar, beating until creamy and well combined.
– Mix in the vanilla and coconut extracts.
6. Assemble the Cake:
– Once the cakes are completely cool, frost each layer and stack them.
– Frost the outside of the cake and garnish with toasted coconut flakes, maraschino cherries, and pineapple slices.
7. Chill and Serve:
– Refrigerate the cake for at least 1 hour before slicing and serving.
Enjoy!
