Pineapple Coconut Cake
Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1 cup sugar
1/2 cup butter, softened
1/2 cup coconut milk
2 large eggs
1 cup pineapple in syrup, chopped and drained
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup shredded coconut
For the Pineapple Glaze:
1/2 cup confectioners' sugar
2 tablespoons pineapple juice
For the Garnish:
1/4 cup shredded coconut
Fresh pineapple slices
Coconut flakes
Instructions:
Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
Prepare the cake: In a large bowl, beat the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the coconut milk.
In another bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, stirring until well combined. Stir in the chopped pineapple and shredded coconut.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before unmolding.
Prepare the frosting: In a small bowl, whisk together the confectioners' sugar and pineapple juice until smooth.
Finish the cake: Frost the cooled cake with the pineapple frosting and sprinkle with shredded coconut. Decorate with fresh pineapple slices and coconut flakes around the cake.
Assembly and Presentation: Place the cake on a decorated cake stand. Cut a few slices to show off the juicy inner layers and place them next to the cake.
