Pineapple Coconut Cake

Pineapple coconut cake made with coconut milk, coconut extract, and shredded coconut is perfect for the coconut lovers in your life.

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...


Ingredients

  • Cake:
  • 3/4 cup unsalted butter, at room temperature
  • 1/2 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
  • 1/2 cup pineapple juice
  • Icing:
  • 1/4 cup confectioners' sugar, or more as needed
  • 1/4 cup pineapple juice
  • 1 cup unsalted butter, softened
  • 1 teaspoon coconut extract
  • 1/4 cup shredded coconut
  • 1 (20 ounce) can crushed pineapple, drained

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