Once upon a time, there was a baker who loved to experiment with different flavors of cakes. One day, she was struck with a brilliant idea to combine two of her favorite flavors: pineapple and coconut. She decided to use fresh pineapple and shredded coconut to make the most delicious pineapple coconut cake.
The baker started by preparing the cake batter, carefully measuring all of the ingredients and stirring them together until she had a smooth and creamy batter. She then added generous amounts of freshly cut pineapple and shredded coconut. The smell of the cake was already tantalizing.
The baker poured the batter into a greased cake pan and popped it in the oven. While the cake was baking, she prepared a simple yet delicious frosting with coconut butter, powdered sugar, and a hint of pineapple juice.
When the timer went off, the baker eagerly took out the cake and let it cool. She then spread the frosting over the top and around the sides. The final result was a stunning and delicious pineapple coconut cake.
The baker cut the cake into slices and served it to her friends. Everyone loved it and asked for the recipe. The baker was proud of her creation and knew that the pineapple coconut cake would be a hit.
¾ cup unsalted butter, at room temperature
½ cup vegetable oil
2 cups white sugar
2 teaspoons coconut extract
1 teaspoon vanilla extract
3 cups self-rising flour
1 cup unsweetened coconut milk
½ cup pineapple juice
¼ cup confectioners’ sugar, or more as needed
¼ cup pineapple juice
1 cup unsalted butter, softened
1 teaspoon coconut extract
¼ cup shredded coconut
1 (20 ounce) can crushed pineapple, drained
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, 1 at a time, into butter mixture, beating well until each egg is fully incorporated.
Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
Mix confectioners’ sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners’ sugar until desired consistency is reached.
Place 1 cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.