Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1/2 cup crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
For the frosting:
- 8 oz. cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut, toasted
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch cake pan and set it aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until just combined.
- Fold in the crushed pineapple and shredded coconut.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.
- For the frosting, beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract, and beat until light and fluffy.
- Spread the frosting over the cooled cake and sprinkle with toasted coconut.
- Enjoy your delicious coconut and pineapple cake!
