Ingredients:
For the Cake:
2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1/4 cup coconut oil
1 1/2 cups granulated sugar
4 large eggs
1 cup coconut milk
1 tsp vanilla extract
1/2 tsp coconut extract
For the Pineapple Filling:
1 cup crushed pineapple, drained
1/2 cup granulated sugar
2 tbsp cornstarch
1/2 cup pineapple juice
For the Frosting:
1 cup unsalted butter, at room temperature
4-5 cups powdered sugar
1/4 cup coconut milk
1 tsp vanilla extract
1/2 tsp coconut extract
Shredded coconut, for garnish
Directions:
Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter, coconut oil, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in coconut milk, vanilla extract, and coconut extract.
Gradually add the flour mixture to the wet ingredients, mixing until just combined. Divide batter evenly between prepared pans.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Pineapple Filling: In a small saucepan over medium heat, combine all filling ingredients. Cook, stirring constantly, until mixture thickens, about 5 minutes. Cool completely.
Frosting: Beat butter until creamy. Gradually add powdered sugar, coconut milk, vanilla extract, and coconut extract until smooth.
To assemble, place one cake layer on a serving plate. Spread pineapple filling over the cake, then top with the second cake layer. Frost the top and sides of the cake with the frosting. Press shredded coconut onto the sides of the cake.