Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, softened
– 1 cup unsweetened coconut milk
– 1 cup crushed pineapple, drained
– 4 large eggs
– 2 tsp baking powder
– 1 tsp baking soda
– ½ tsp salt
– 1 tsp vanilla extract
– 1 cup sweetened shredded coconut (for topping)
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– 9-inch round cake pans (two)
– Parchment paper
– Rubber spatula
– Cooling rack
– Measuring cups and spoons
Step-by-Step Instructions
To make this luscious Pineapple Coconut Cream Cake, I first preheat my oven to 350°F (175°C). While the oven warms up, I prepare my cake pans by greasing them with butter and lining the bottoms with parchment paper. It prevents sticking and makes it easier to remove the cake later on. In a large mixing bowl, I cream together the softened butter and sugar until it’s light and fluffy — about 3 minutes. The smell is divine! (See the next page below to continue steps…)