Coconut Cake with Pineapple Filling

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup coconut milk
• 1 cup sweetened shredded coconut
• 1 (20-ounce) can crushed pineapple, drained
• 1/2 cup powdered sugar
• 1/4 cup pineapple juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Beat in the flour mixture alternately with the coconut milk, mixing just until incorporated. Fold in the shredded coconut.
4. Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Meanwhile, combine the crushed pineapple, powdered sugar, and pineapple juice in a small bowl; mix until smooth. When the cakes are done baking, let them cool for 10 minutes before removing from the pans and transferring to a cooling rack. Spread the pineapple filling between the two layers, then frost the top and sides of the cake with your favorite frosting.

Interesting Facts

• Coconut Cake is a popular dessert in the South Pacific.
• Coconut milk is made by blending fresh coconut meat with water.
• Pineapple is a symbol of hospitality and friendship.