Ingredients:

  • 2 ¾ cups All-Purpose Flour, sifted
  • 1 ¾ cups Granulated Sugar
  • 1 Tbsp Baking Powder
  • ½ tsp Salt
  • 1 cup Unsalted Butter, softened
  • 4 Large Eggs, room temperature
  • ½ cup Buttermilk, room temperature
  • 1 tsp Vanilla Extract
  • 20 oz can Crushed Pineapple, drained very well
  • ½ cup Sweetened Flaked Coconut (for batter)
  • 1 cup Sweetened Flaked Coconut (for garnish)
  • 8 oz Cream Cheese, softened
  • ½ cup Unsalted Butter, softened (for frosting)
  • 4 cups Powdered Sugar, sifted
  • 1 tsp Vanilla Extract (for frosting)
  • 1–2 Tbsp Heavy Cream

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans; line bottoms with parchment circles.
  2. Drain the crushed pineapple thoroughly through a fine-mesh sieve, pressing out excess liquid. Set aside. Spread the 1 cup of flaked coconut thinly on a dry skillet over medium-low heat. Stir constantly until golden brown (4-6 minutes), then immediately transfer to a plate to cool completely. Reserve half of the toasted coconut for the final garnish.
  3. In a large bowl, whisk together the sifted flour, sugar, baking powder, and salt.
  4. Beat the softened butter in a stand mixer until light and fluffy (about 2 minutes). Beat in the eggs one at a time, ensuring each is incorporated. Mix in the buttermilk and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
  6. Gently fold in the well-drained crushed pineapple and the ½ cup of coconut reserved for the batter using a spatula.
  7. Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a wooden skewer inserted comes out clean. Let cakes cool in pans for 15 minutes, then invert onto a wire rack to cool completely.
  8. To make the frosting, beat the softened cream cheese and butter until perfectly smooth. Gradually beat in the sifted powdered sugar. Beat in vanilla, then add heavy cream one tablespoon at a time until a spreadable consistency is reached.
  9. Assemble the cake layers, spreading a generous layer of frosting between each. Apply a thin 'crumb coat' over the entire cake and chill for 15 minutes. Finish with a thick final layer of frosting.
  10. Gently press the reserved toasted coconut onto the top and sides of the cake. Chill briefly before slicing and serving.