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For the Cake:
- 1½ cups unsalted butter
- ⅓ cup vegetable oil
- 3 cups granulated sugar
- 6 large eggs + 2 egg yolks
- 3 cups cake flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup sour cream
- 1 tbsp vanilla extract
- 1¼ tsp coconut extract
For the Pineapple Filling:
- 2 cups crushed pineapple
- 2 tbsp cornstarch
- 2 tbsp unsalted butter
- 1 tsp fresh lemon juice
- 2 tsp vanilla extract
For the Frosting:
- 4 oz cream cheese
- 2 cups confectioner’s sugar
- 1 tsp heavy whipping cream
- 1 tsp coconut extract
- 1 cup sweetened coconut flakes
🧁 Instructions
1. Bake the Cake Layers
- Preheat oven to 325°F (163°C). Grease three 9-inch round cake pans.
- Beat butter and oil until fluffy. Add sugar and beat until pale yellow.
- Add eggs and yolks one at a time, mixing well.
- Slowly add flour, baking powder, and salt. Mix gently.
- Add sour cream, vanilla, and coconut extract. Mix until just combined.
- Divide batter into pans and bake for 27–32 minutes. Cool completely.
2. Make the Pineapple Filling
- In a pot, combine crushed pineapple, cornstarch, butter, lemon juice, and vanilla.
- Cook over medium heat for 8–10 minutes until thickened. Cool to room temperature.
3. Prepare the Frosting
- Beat cream cheese and butter until fluffy.
- Add confectioner’s sugar slowly, then whip in cream and coconut extract.
- Fold in coconut flakes.
4. Assemble the Cake
- Layer cake with pineapple filling between each layer.
- Frost the entire cake with cream cheese frosting.
- Press coconut flakes onto the sides and top.
