Sunshine Pineapple Coconut Cake Recipe A Tropical Delight

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add dry ingredients to the wet ingredients, alternating with coconut milk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix!
6. Gently fold in the shredded coconut.
7. Divide batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
9. In a saucepan, combine diced pineapple, sugar, and cornstarch.
10. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Stir in lemon juice.
11. Remove from heat and let cool completely.
12. In a large bowl, beat together cream cheese and butter until smooth and creamy.
13. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract.
14. Place one cake layer on a serving plate. Spread with cooled pineapple filling.
15. Top with the second cake layer and frost the entire cake with coconut frosting.
16. Sprinkle with sweetened shredded coconut.
17. Chill for at least 30 minutes before serving (this helps the frosting set).