Pineapple Coconut Cake 👩🏾‍🍳

Pineapple Coconut 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








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








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




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.

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