Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional)
• 1 cup crushed pineapple, drained
• 1 cup coconut milk
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 1/4 cup coconut milk (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 1/2 teaspoon coconut extract (optional, for frosting)
• 1 cup shredded sweetened coconut, toasted
• Pineapple slices or chunks (optional, for decoration)
• Maraschino cherries (optional, for decoration)

Directions

Let’s get baking! Follow these simple steps to create your dreamy cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mix aside.
3. In a large bowl, cream together the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes.
4. Add the eggs one at a time to the butter mixture, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract and coconut extract, if using.
5. Gradually mix in the dry ingredients, alternating with the coconut milk. Start and finish with the dry ingredients to ensure everything blends beautifully.
6. Gently fold in the drained crushed pineapple to maintain the cake’s light texture.
7. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

For the Frosting:

1. In a mixing bowl, beat the softened cream cheese and butter together until smooth and combined.
2. Slowly add in the powdered sugar, mixing on low speed to prevent a sugar cloud!
3. Once combined, pour in the coconut milk, vanilla extract, and coconut extract (if using), and beat until the frosting is fluffy and creamy.

Assembling the Cake:

1. Place one layer of the cooled cake on a serving plate. Spread a generous layer of frosting on top.
2. Carefully place the second cake layer on top and frost the top and sides of the entire cake.
3. Sprinkle the toasted shredded coconut over the top and sides of the cake for a lovely finish.
4. If you’re feeling extra festive, decorate with pineapple slices and maraschino cherries on top!
5. Chill the cake in the refrigerator for at least 30 minutes to allow the frosting to set before slicing.

Helpful Tips and Variations

• For an extra burst of tropical flavor, consider adding some chopped macadamia nuts to the batter.
• If you prefer a lighter version, you can substitute half of the butter with applesauce.
• To enhance the coconut flavor, feel free to add more shredded coconut into the batter or on top of the frosting.
• This cake can be made a day in advance. Just keep it covered in the fridge, and it will be even more flavorful the next day!