Pineapple Coconut Ecstasy Cake

Pineapple Coconut Ecstasy Cake


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 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

Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.

Step 2 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, 1 at a time, into butter mixture, beating well until each egg is fully incorporated.

Step 3 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.

Step 4 Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.

Step 5 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.

Step 6 Place 1 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; protein 4.6g; carbohydrates 52.5g; fat 31.8g; cholesterol 99.9mg; sodium 323.7mg.