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Ingredients
Scale
- 1½ cups granulated sugar (300g)
- ½ cup oil (110g)
- ½ cup sour cream (135g)
- 3 large eggs
- ½ cup full fat canned coconut milk
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2¼ cups all-purpose flour (295g) fluffed and leveled
- 1 cup crushed pineapple with juice
- ¾ cup sweetened shredded coconut
- 1¼ cup crushed pineapple with juice
- ¼ cup milk
- 1 package vanilla instant pudding mix (102g, 4 serving size)
- 1 cup cream cheese, room temperature (250g/8oz)
- ½ cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 4 cups powdered sugar (480g)
- 1 pinch salt
Instructions
- Combine the crushed pineapple with juice, milk, and pudding mix in a bowl and stir until smooth.
- Refrigerate the mixture for about 1-2 hours until it thickens.
Notes
For a richer flavor, use fresh pineapple instead of canned.
Ensure the cream cheese and butter are at room temperature for a smooth frosting.
You can top the cake with additional shredded coconut for a decorative touch.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg