Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. In a separate medium bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Gently fold in the undrained crushed pineapple.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
For the Coconut Buttercream Frosting:
1. In a large bowl, using an electric mixer, beat the softened butter until light and fluffy.
2. Gradually add the sifted powdered sugar, alternating with the coconut milk, beating after each addition until smooth and creamy.
3. Stir in the vanilla extract. If the frosting is too thick, add a little more coconut milk, one teaspoon at a time, until desired consistency is reached.
4. Once the cakes are completely cool, frost your cake. Place one cake layer on your serving plate. Spread a generous layer of coconut buttercream on top. Place the second cake layer on top and frost the top and sides of the cake.
5. Garnish with toasted shredded coconut, if desired.
Short Tips
* **Don’t overmix the batter:** Overmixing develops the gluten in the flour, leading to a tough cake. Mix until just combined.
* **Ensure cakes are completely cool before frosting:** Frosting a warm cake will cause the frosting to melt and slide off.
* **For extra depth of flavor:** You can lightly toast the shredded coconut for garnish in a dry skillet over medium-low heat until golden brown.
* **Storage:** Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor.
