Pineapple Coconut Cake

Prepare Cake Batter:

In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter, oil, and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.

Combine Ingredients:

Gradually add the flour mixture to the butter mixture alternately with the coconut milk, beginning and ending with the flour mixture. Fold in the crushed pineapple.

Bake the Cake:

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Make the Frosting:

In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth. Beat in the pineapple juice, vanilla extract, and coconut extract until the frosting is light and fluffy.

Assemble the Cake:

Place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer on top and spread frosting over the top and sides of the cake.

Decorate the Cake:

Press the toasted coconut into the sides of the cake. Decorate the top of the cake with fresh pineapple slices and strawberries.

Serve:

Slice and serve the cake. Enjoy!