Coconut and pineapple cake

★Ingredients

For the Cake:

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 ¾ cups granulated sugar

4 large eggs

1 cup unsalted butter, room temperature

1 tsp vanilla extract

1 tsp coconut extract

1 cup coconut milk

1 cup crushed pineapple, drained

For the Frosting:

• 1 ½ cups unsalted butter, room temperature
• 5 cups powdered sugar
• ¼ cup coconut milk
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 ½ cups sweetened shredded coconut, for topping
• Slow cooked lamb with herbal marinade
• Banana pudding recipe ever

★Instructions

For the Cake:

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, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla and coconut extracts.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in Pineapple: Gently fold in the crushed pineapple.
7. Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

For the Frosting:

1. Beat Butter: In a large bowl, beat the butter until creamy.
2. Add Sugar and Coconut Milk: Gradually add the powdered sugar, 1 cup at a time, alternating with the coconut milk. Beat on low until combined, then increase to high and beat until fluffy.
3. Add Extracts: Beat in the vanilla and coconut extracts.

Assemble the Cake:

1. Level the Cakes: If necessary, level the tops of the cakes with a knife or cake leveler.
2. Frost the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top. Repeat with the second and third layers, spreading frosting between each layer.
3. Frost the Outside: Spread a thin layer of frosting over the entire cake for a crumb coat. Refrigerate for 15-20 minutes, then spread the remaining frosting evenly over the cake.
4. Add Coconut Topping: Press the shredded coconut onto the top and sides of the cake.

Serving

Enjoy!