Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 1 cup crushed pineapple, drained
– 1 cup shredded coconut, unsweetened
– ½ cup unsalted butter, softened
– 4 large eggs
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon vanilla extract
– 1 cup coconut milk
– 1 cup powdered sugar (for frosting)
– Additional shredded coconut for garnish
Equipment Needed
– Mixing bowls
– Electric mixer or whisk
– 9×13 inch cake pan
– Rubber spatula
– Measuring cups and spoons
– Parchment paper (optional for easy removal)
– Cooling rack
Step-by-Step Instructions
First, preheat your oven to 350°F (175°C). As the oven warms up, I like to gather all my ingredients, ensuring I have everything in one place; it just makes the process smoother! In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is essential because it helps to incorporate air into the batter, giving your cake that beautiful rise. Add in the eggs one at a time, mixing well after each addition. The mixture should look light and airy by the time you’re done! (See the next page below to continue steps…)