Garnishes
1/2 cup pineapple chunks (for garnish): Adds a burst of fruity flavor.
1/2 cup toasted coconut flakes (for garnish): Provides a delightful crunch.
Frosting:
3 cups cream cheese frosting: Creamy, tangy, and perfectly complements the cake.
1 can sweetened condensed milk: Sweetens the frosting and adds a creamy texture.
Step-by-Step Instructions
Preparing the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure the cakes don’t stick.
In a medium bowl, whisk together the flour, baking powder, and salt. This dry mixture will form the base of your cake.
In a large bowl, cream together the butter and sugar until the mixture is light and fluffy. This will take about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for a burst of flavor.
Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Begin and end with the flour mixture, mixing until just combined.
Stir in the crushed pineapple and shredded coconut until they’re evenly distributed throughout the batter.
Baking the Cake
Divide the batter evenly between the prepared pans, spreading it out with a spatula to ensure even layers.
Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake layer comes out clean.
Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
Cooling and Frosting the Cake
Once the cakes are completely cool, spread a layer of the whipped cream cheese frosting with sweetened condensed milk over the top of one cake layer.
Place the second cake layer on top and repeat the frosting process.
Finally, place the third cake layer on top and frost the top and sides of the cake.
Garnishing the Cake
Garnish with pineapple chunks for a pop of color and flavor.
Sprinkle toasted coconut flakes on top for added texture and a beautiful finish.
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