Ingredients

3/4 pound unsalted butter, softened

2 cups sugar

5 eggs

2 teaspoons vanilla

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

4 ounces shredded sweetened coconut

1 (20-ounce) can crushed pineapple, drained

1 (14-ounce) can sweetened condensed milk

1 (13-ounce) can coconut milk

Frosting:

1 pound cream cheese

1/2 pound unsalted butter, softened

1 pound confectioners’ sugar

1 teaspoon vanilla

10 ounces shredded sweetened coconut

Preparation

  1. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.

  2. In stand mixer fitted with paddle attachment, cream butter and sugar on medium speed until smooth. Add eggs, one at a time. Add vanilla.

  3. In a separate bowl, mix together dry ingredients.

  4. Gradually add dry ingredients and milk to batter on low speed. Set speed to “stir” and add shredded coconut and pineapple.

  5. Pour batter into pans and bake 45 minutes. Let cool.

  6. Once cakes are cool, use a fork to poke each cake 15-20 times evenly across surfaces. Pour condensed milk and enough coconut milk over both cakes to cover. Let milks soak in while you make the frosting, then pour off any excess liquid when plating.

  7. Make frosting: Mix cream cheese, butter, sugar and vanilla in stand mixer on low-medium speed. Incorporate coconut.

  8. Run a knife around the edge of each cake to make sure it has detached from its pan’s walls. Remove one cake and set it onto a cake stand or round plate.

  9. Using a spatula, apply frosting to the top of the first cake layer. Carefully remove the second cake and place it on top of the bottom layer. Liberally frost the stacked cakes.