Directions
- Prepare the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 3–4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Add the vanilla extract.
- Incorporate Wet Ingredients: Reduce mixer speed and alternate adding the flour mixture and pineapple juice, beginning and ending with the flour. Mix until just combined.
- Fold in Pineapple and Coconut: Gently fold in the drained crushed pineapple and shredded coconut with a spatula, ensuring even distribution without overmixing.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Frosting: In a large bowl, beat the cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then vanilla extract. If the frosting is too thick, add heavy cream one tablespoon at a time until desired consistency is reached.
- Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of whipped cream cheese frosting on top. Place the second layer on top and cover the entire cake with frosting, smoothing the sides and top.
- Garnish: Sprinkle toasted coconut flakes over the frosting and decorate with pineapple slices or maraschino cherries if desired. Chill for 30 minutes to help the frosting set before slicing and serving.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 25–30 minutes
- Total Time: 1 hour
- Servings: 12
- Difficulty: Medium
Variations & Substitutions
- Substitute crushed pineapple with fresh diced pineapple for a fresher taste.
- Use almond extract instead of vanilla for a subtle nutty flavor.
- Make it gluten-free by swapping all-purpose flour with a 1:1 gluten-free baking flour.
- Swap the cream cheese frosting for a coconut whipped cream frosting for an even lighter version.
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