Pineapple Coconut Layer Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and grease two 8-inch round cake pans.

2. 2

   In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

3. 3

   Add the eggs one at a time, beating well after each addition.

4. 4

   Mix in the coconut milk until well combined.

5. 5

   In a separate bowl, combine the all-purpose flour and shredded coconut.

6. 6

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

7. 7

   Fold in the crushed pineapple gently.

8. 8

   Divide the batter evenly between the prepared cake pans.

9. 9

   Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

10. 10

    Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

11. 11

    For the frosting, beat the cream cheese until smooth and creamy.

12. 12

    Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer.

13. 13

    Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.

14. 14

    Optionally, garnish with additional shredded coconut or pineapple slices.

15. 15

    Chill the cake for at least 30 minutes before serving to set the frosting.