Toasted Coconut Pineapple Cake - tropical, moist, and layered with creamy frosting!
Ingredients:
For the cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup crushed pineapple, drained
For the frosting:
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/4 cup heavy cream
1 teaspoon coconut extract
For topping:
1 cup shredded sweetened coconut, toasted
Pineapple chunks for garnish
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Fold in the crushed pineapple.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
To make the frosting, beat the butter until creamy. Gradually add powdered sugar, heavy cream, and coconut extract, mixing until smooth and fluffy.
Spread a layer of frosting over the first cake layer, place the second layer on top, and frost the entire cake.
Gently press the toasted coconut around the sides of the cake. Garnish with pineapple chunks on top.
Decoration Tips:
Arrange small pineapple chunks evenly around the top edge of the cake for a clean and tropical design.
Sprinkle toasted coconut on the top and sides for texture and color.
Place the cake on a white cake stand to enhance the visual appeal of the golden coconut.
Add a light dusting of powdered sugar for a polished, professional touch.
Happy Baking
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