Coconut Pineapple Cake

 Prepare the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.

Fold in the crushed pineapple.

 Bake the Cake:

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

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

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

 Prepare the Frosting:

In a large bowl, beat the softened butter and cream cheese until smooth and creamy.

Gradually add the powdered sugar, beating until well combined and fluffy.

Mix in the vanilla extract and coconut milk until smooth.

Fold in the sweetened shredded coconut and crushed pineapple.

 Assemble the Cake:

Place one cake layer on a serving plate. Spread a generous amount of frosting on top.

Place the second cake layer on top and frost the top and sides of the cake.

 Optional Garnish:

Sprinkle toasted coconut flakes on top or arrange pineapple slices as desired.

If using, drizzle with coconut glaze.

 Enjoy this delicious Coconut Pineapple Cake for a tropical and sweet treat!