Name: Pineapple Coconut Cake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 0.75 cup unsalted butter, at room temperature; 0.5 cup vegetable oil; 2 cups white sugar; 2 teaspoons coconut extract; 1 teaspoon vanilla extract; 4 eggs; 3 cups self-rising flour; 1 cup unsweetened coconut milk; 0.5 cup pineapple juice; 0.25 cup confectioners' sugar, or more as needed; 0.25 cup pineapple juice; 1 cup unsalted butter, softened; 1 teaspoon coconut extract; 0.25 cup shredded coconut; 1 (20 ounce) can crushed pineapple, drained

Prep Time:

30 mins

Cook Time:

45 mins

Total Time:

1 hrs 15 mins

Servings:

16

Jump to Nutrition Facts

Ingredients

Cake:

¾ cup unsalted butter, at room temperature
½ cup vegetable oil
2 cups white sugar
2 teaspoons coconut extract
1 teaspoon vanilla extract
4 large eggs
3 cups self-rising flour
1 cup unsweetened coconut milk
½ cup pineapple juice

Icing:

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

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
Make the cake: 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, one 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.
Make the icing: 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 one 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.

Nutrition Facts (per serving)

506	Calories
32g	Fat
53g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 506
% Daily Value *
Total Fat 32g	41%
Saturated Fat 17g	86%
Cholesterol 100mg	33%
Sodium 324mg	14%
Total Carbohydrate 53g	19%
Dietary Fiber 1g	4%
Total Sugars 34g
Protein 5g
Vitamin C 5mg	23%
Calcium 101mg	8%
Iron 2mg	11%
Potassium 147mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.