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Tropical Piña Colada Delight 🥥 🥚 🍍 🧈 🍳 👩🍳
Ingredients:
For the Cake:
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup coconut milk
1/2 cup crushed pineapple, drained
For the Frosting:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
For Garnish:
Toasted coconut flakes
Maraschino cherries
Pineapple slices
Directions:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, beat together the sugar, butter, and oil until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, starting and ending with the flour mixture. Fold in the crushed pineapple.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until creamy and well combined. Mix in the vanilla
Refrigerate the cake for at least 1 hour before slicing and serving.