Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsweetened shredded coconut
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup pineapple juice (caramelized)
- 1/4 cup chopped pecans
- Confectioners' sugar, for dusting
Instructions
- Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, whisk together coconut milk, eggs, pineapple juice, and melted butter.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the shredded coconut and chopped pecans.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Caramelized Pineapple
- 1 cup pineapple rings
- 2 tablespoons unsalted butter
- 1 tablespoon brown sugar
- In a small saucepan, melt the butter over medium heat.
- Add the pineapple rings and cook for 5-7 minutes or until caramelized.
- Sprinkle with brown sugar and cook for an additional minute.
Assembly
- Once the cakes are completely cool, place one layer on a serving plate.
- Top with the caramelized pineapple rings and a sprinkle of confectioners' sugar.
- Place the second cake layer on top and dust with confectioners' sugar.
- Serve and enjoy!