Let them eat cake!
WARNING: This cake is like crack and you will just want to keep eating more. People descend upon it like a pack of wolves, so be prepared for it to be gone quickly!
My friend made this cake and I went crazy over it. He made it with store-bought cake mix and frosting, so I thought I would create a more homemade version. It’s delish!
YOU WILL NEED:
1 cup (2 sticks) unsalted butter, room temperature
1 ½ cups flour
1 ½ cups cake flour
1 1/2 tbsp. baking powder
1 ½ cup sugar
½ tsp salt
¼ cup vegetable oil
1 ½ tsp vanilla extract
1 can crushed pineapple (using 1 cup of the pineapple juice and ½ can of the crushed pineapple)
¼ cup milk
3 ounces unsalted butter, room temperature
2 8 ounce packages cream cheese, room temperature
2 cups powdered sugar
1 bag sweetened coconut flakes
Preheat Oven at 350
Coat bottom of 13 x 9 rectangular cake pan generously with Butter Pam or Baking Pam.*
Sift together in bowl cake flour, flour, baking powder and salt.
In bowl with mixer, cream butter and sugar. Add eggs, oil and vanilla. Add flour mixture and 1 cup of pineapple juice from the can alternately to mix. (if you can’t get a whole cup from the can, just add water till it measures 1 cup). Add milk. Add ½ can of the crushed pineapple to the batter and mix on medium-high for 1 minute. Immediately put in pan and put in oven. You don’t want to give the pineapple time to settle to the bottom. NOTE: If you LOVE pineapple, you can add a bit more to the batter. 😉
Bake for 30-35 minutes until springy and toothpick comes out clean.
Cool cake completely before frosting.
Cream all frosting ingredients together but only use 1/2 bag of the coconut. If it is too creamy, just add a bit more powdered sugar. Spread on cake. Sprinkle the rest of the coconut on top and press lightly.
The cake can be refrigerated a day ahead.
*You could make this in 2 cake rounds and do a fancier cake, but I like the one layer pan cake because it’s easy to transport to a picnic or BBQ or friend’s party!