Pineapple Coconut Cake

Instructions

1. Prepare the baking pans
   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. Mix the dry ingredients
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
3. Cream butter and sugar
   In a large mixing bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla and coconut extracts.
4. Combine wet and dry ingredients
   Gradually add the dry ingredients to the butter mixture, alternating with coconut milk, beginning and ending with the dry ingredients. Mix on low speed just until combined, being careful not to overmix.
5. Add pineapple and coconut
   Gently fold in the drained crushed pineapple and 1 cup of shredded coconut until evenly distributed throughout the batter.
6. Bake the cake layers
   Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
7. Prepare the frosting
   In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until light and fluffy. If frosting is too thick, add 1-2 tablespoons of milk or pineapple juice to reach desired consistency.
8. Assemble and decorate
   Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Place the second cake layer on top. Frost the top and sides of the cake. Press additional shredded coconut onto the sides and top of the cake. For extra decoration, top with fresh pineapple slices or toasted coconut flakes.