Pineapple Coconut Cake 👩🏾‍🍳

 



Pineapple Coconut Cake 👩🏾‍🍳




Ingredients:




Cake:



¾ cup unsalted butter, at room temperature



½ 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



½ cup pineapple juice



Icing:



¼ cup confectioners' sugar, or more as needed



¼ cup pineapple juice



1 cup unsalted butter, softened



1 teaspoon coconut extract



¼ cup shredded coconut



1 (20 ounce) can crushed pineapple, drained



Directions:



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.



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