Easter Pineapple Coconut Cake

Ingredients:

Cake

1 cup unsalted butter room temperature
1/3 cup vegetable oil
2 1/2 cups granulated sugar
6 large eggs room temperature
2 egg yolks
3 cups sifted cake flour
1 tsp baking powder
1/2 tsp salt
1 cup sour cream room temperature
1 tbsp vanilla extract
1 tsp coconut extract

For the Pineapple Filling
2 tbsp unsalted butter
2 tbsp cornstarch
1/2 cup granulated sugar
2 cups crushed pineapple with juice
1 tsp fresh lemon juice
1 tsp vanilla extract

Frosting
1/2 cup unsalted butter room temperature
4 oz cream cheese room temperature
2 cups confectioner's sugar
1 tsp heavy whipping cream
1 tsp vanilla extract
1/8 tsp coconut extract
1 cup sweetened coconut flakes

The process :)

For the Cake

• Preheat your oven to 325°F then spray 3 (9-inch) round cake pans with non-stick baking spray. I use Pam for baking :)

• Next, cream butter and oil together in with your blender for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy. 

• Next, add all 6 eggs followed by the two additional egg yolks, one at a time, combining well after each addition  

• Scrape down the sides as needed.

• With your mixer now on low speed, slowly add your sifted cake flour into batter in two increments then add baking powder and salt. Do not Over Beat! 

• Last, add sour cream, vanilla and coconut extracts. Then mix with a spatula or wooden spoon until fully incorporated. The batter should resemble a pale yellow color with a silky thick texture. 

• ***I separated one section of batter to color pink, just add more spring time fun to my cake, but this is optional***

• Evenly pour your cake batter into prepared baking pans and place in oven to bake for 27-32 minutes or until a toothpick inserted into the center of the cake comes just barely clean but don't over bake (careful not to over bake the cake)!!

• Remove cakes from oven and rest in pans for 10 minutes. The cake layers should have a rich golden color and spongy texture with tiny bubbles on their tops. Invert cakes from pans onto cooling racks until cooled.

  For the Filling

• Add all ingredients into a medium sized pot over medium heat. Begin to stir allowing the butter and all ingredients to melt into the crushed pineapple. Cook for about 8-10 minutes until the mixture as thickened. Turn off heat and allow filling to cool to room temperature.
  

For the Frosting (this is the fun part)

• Cream your butter and cream cheese in the bowl of your mixer and beat on high until it begins to thicken.

• Adjust your mixer to a low speed and carefully add in powdered sugar.

• Turn mixer back to high to continue whipping.

• Then add in heavy cream, vanilla extract ( I use Madagascar bourbon vanilla) and coconut extract and continue whipping until it is smooth, light and a fluffy frosting.

• **Separate Icing into two batches if you want add some color to your cake as I did in the Photo! 

• ***I added the Robin Egg Easter Whoppers to decoration as well as a hollow chocolate bunny <3

• ****Instead of adding just plain coconut, I decided to lightly toast the coconut simply because I thought it would help make my cake look like an easter basket.

  Now Assemble!

• Add pineapple filling between layers then frost entire cake with cream cheese frosting then pat the sides and top of the cake with coconut flakes. 

• Enjoy!