Pineapple Coconut Cake Recipe
INGREDIENTS
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8 large eggs, room temperature
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1 cup whole milk, room temperature
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1 pound (4 sticks) butter
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½ cup pineapple juice (from can of crushed pineapple)
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½ cup shredded coconut
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3 teaspoons vanilla extract
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2 teaspoons coconut extract
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21 ounces (3 cups) sugar
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14 ounces (3 ½ cups) cake flour
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4 teaspoons baking powder
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2 teaspoons salt
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1 ½ cups heavy cream
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½ cup milk
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⅔ cup Sugar
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pinch of salt
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½ cup heavy cream
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3 tablespoons cornstarch
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½ tablespoon coconut extract
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5 tablespoons flour
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1 cup milk
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1 teaspoon coconut extract
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1 cup butter (2 sticks)
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1 cup granulated sugar (not powdered sugar!)
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1 cup crushed pineapple
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½ cup shredded coconut, or more as desired
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