Pineapple Coconut Dream Cake

Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine melted coconut oil, honey or maple syrup, and eggs. Whisk until smooth.
Add the crushed pineapple, coconut milk, and vanilla extract. Stir well to incorporate.
Gradually fold in the dry ingredients until just combined. Be careful not to overmix.
Step 2: Bake the Cake
Divide the batter evenly between the prepared cake pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 3: Make the Frosting
In a large bowl, beat the softened butter until creamy.
Add the coconut cream and vanilla extract, beating until smooth.
Gradually add the powdered sugar, 1/2 cup at a time, until the frosting reaches your desired consistency.
Step 4: Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
Place the second cake layer over the frosting and cover the entire cake with the remaining frosting.
Sprinkle toasted shredded coconut over the top and sides of the cake for a decorative finish.
Serving and Storage Tips