Instructions
1. Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another bowl, beat the butter, oil, and sugar until light and fluffy (about 2–3 minutes).
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Start and end with the dry ingredients.
Fold in the crushed pineapple and shredded coconut until evenly distributed.
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the Frosting:
In a large bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, beating until fluffy.
Mix in the pineapple juice and coconut extract (if using).
3. Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
Place the second cake layer on top and frost the entire cake.
Sprinkle the shredded coconut on the top and sides for a beautiful finish.
4. Chill and Serve:
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Slice and enjoy!
