- Prep Time: 30 mins
- Cook Time: 18 mins
- Total Time: 48 mins
- Yield: 1 large cake
- Prep Time: 30 mins
- Cook Time: 18 mins
- Total Time: 48 mins
- Yield: 1 large cake
Ingredients
For the cake
- 1 cup vegetable oil
- 2 cups sugar
- 4 large eggs, room temperature
- 2 cups crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 4 teaspoons baking powder
- 2 teaspoon salt
- 4 teaspoons vanilla extract
- 4 cups flour
- 1 cup buttermilk
For the frosting
- 1 cup unsalted butter, room temperature
- 8 oz cream cheese, softened
- 1/4 cup whole milk
- 4 cups powdered sugar
- 4 teaspoons vanilla extract
- 1 1/3 cup sweetened shredded coconut
- 2/3 cup toasted coconut, for topping (optional)
Instructions
- Preheat oven to 350°F. Grease or line five 9 inch cake pans with parchment paper.* Set aside.
- In a large bowl, mix together vegetable oil, sugar, eggs, crushed pineapple, and coconut. Stir in baking powder, salt, and vanilla extract. Alternate adding in the flour and buttermilk, mixing until just combined.
- Pour 1/5 of the batter into each cake pan. Bake for 18 minutes, until the cake is slightly golden around the edges and a knife comes out clean when inserted into the center of each cake. Allow to cool completely before frosting.
- While the cakes are cooling, make the frosting. Cream the butter, cream cheese, and whole milk until light and fluffy, about 3 minutes. Slowly add in the powdered sugar, vanilla extract, and shredded coconut, mixing again until light and fluffy, about another 2 minutes.
- Assemble the cake by laying down one layer, then frosting with 1/5 of the frosting. Repeat with remaining layers, then top with toasted coconut!
Notes
*Don’t have 5 cake pans? Split your batter evenly into 5 bowls and pour the contents of one bowl into one cake pan. Do this with however many cake pans you have. Once baked, wipe the cake pan clean, line again with parchment paper, and bake the next 1/5 of cake!
