Name: Pineapple Coconut Cake
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Unsalted butter, at room temperature - ¾ cup; Vegetable oil - ½ cup; White sugar - 2 cups; Coconut extract - 2 teaspoons; Vanilla extract - 1 teaspoon; Eggs - 4 large; Self-rising flour - 3 cups; Unsweetened coconut milk - 1 cup; Pineapple juice - ½ cup; Confectioners' sugar, or more as needed - ¼ cup; Pineapple juice - ¼ cup; Unsalted butter, softened - 1 cup; Coconut extract - 1 teaspoon; Shredded coconut - ¼ cup; Crushed pineapple, drained - 1 (20-ounce) can

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple Coconut Cake

1. Unsalted butter, at room temperature - ¾ cup

2. Vegetable oil - ½ cup

3. White sugar - 2 cups

4. Coconut extract - 2 teaspoons

5. Vanilla extract - 1 teaspoon

6. Eggs - 4 large

7. Self-rising flour - 3 cups

8. Unsweetened coconut milk - 1 cup

9. Pineapple juice - ½ cup

10. Confectioners' sugar, or more as needed - ¼ cup

11. Pineapple juice - ¼ cup

12. Unsalted butter, softened - 1 cup

13. Coconut extract - 1 teaspoon

14. Shredded coconut - ¼ cup

15. Crushed pineapple, drained - 1 (20-ounce) can

How to cook deliciously - Pineapple Coconut Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.

2. Stage

Make the cake: 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, one at a time, into butter mixture, beating well until each egg is fully incorporated.

3. Stage

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.

4. Stage

Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.

5. Stage

Make the icing: 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.

6. Stage

Place one 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.