Pineapple Coconut Dream Cake

• 1 teaspoon vanilla extract
• 1 cup canned crushed pineapple, drained
• ½ cup coconut milk
• 1 cup shredded sweetened coconut

For the Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons coconut milk
• ½ teaspoon vanilla extract
• ½ cup crushed pineapple
• ½ cup shredded coconut (for garnish)

Instructions

1. Prepare the Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with coconut milk. Begin and end with the dry ingredients. Mix until just combined.
6. Gently fold in the crushed pineapple and shredded coconut.
7. Divide batter evenly between the prepared pans. Smooth the tops with a spatula.
8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Frosting

1. In a mixing bowl, beat butter until creamy.
2. Gradually add powdered sugar, alternating with coconut milk, until smooth.
3. Mix in vanilla extract and crushed pineapple.

3. Assemble the Cake