Dreamy Pineapple Coconut Cake
Step-by-step instructions
1. Bake the pineapple cake layers
Preheat oven to 175°C.
Grease and flour two round cake tins (23 cm).
Whisk together the flour, sugar, baking soda and salt in a bowl.
Whisk together the eggs, drained pineapple, coconut milk, oil and vanilla in another bowl.
Mix the wet and dry ingredients until smooth.
Divide the batter evenly between the tins.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Let cool completely before assembling.
2. Make the coconut filling
Whip the whipped cream and powdered sugar until stiff peaks form.
Beat the cream cheese until smooth in a separate bowl.
Fold in the shredded coconut, then carefully fold in the whipped cream.
3. Make the toasted coconut glaze
Whip the butter until creamy.
Gradually add the powdered sugar, coconut milk, and vanilla.
