Pineapple Coconut Cake

Name: Pineapple Coconut Cake
Total time: 75
Yield: 16
Ingredients: 0.75 cup unsalted butter, at room temperature; 0.5 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; 0.5 cup pineapple juice; 0.25 cup confectioners' sugar, or more as needed; 0.25 cup pineapple juice; 1 cup unsalted butter, softened; 1 teaspoon coconut extract; 0.25 cup shredded coconut; 1 (20 ounce) can crushed pineapple, drained

Recipe by Brenda Vandervort from allrecipes.com

Dessert 1 Hr. 15 Mins.

Ingredients

16 servings

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0.75 cup unsalted butter, at room temperature
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0.5 cup vegetable oil
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2 cups white sugar
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2 teaspoons coconut extract
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1 teaspoon vanilla extract
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4 eggs
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3 cups self-rising flour
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1 cup unsweetened coconut milk

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0.5 cup pineapple juice
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0.25 cup confectioners' sugar, or more as needed
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0.25 cup pineapple juice
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1 cup unsalted butter, softened
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1 teaspoon coconut extract
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0.25 cup shredded coconut
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1 (20 ounce) can crushed pineapple, drained

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
Make the cake: 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, one at a time, into butter mixture, beating well until each egg is fully incorporated.
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.
Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
Make the icing: 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.
Place one 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.