“Tropical Pineapple Cake with Cream Cheese Frosting – A Sweet Slice of Paradise”

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, beat together the softened butter and eggs until smooth and creamy.
Add the crushed pineapple (reserving the juice), vanilla extract, sour cream, and coconut milk to the wet ingredients, mixing until fully combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Bake the Cake:

Pour the batter evenly into the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Make the Cream Cheese Frosting:

In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Add the vanilla extract and a pinch of salt, continuing to beat until the frosting is light and fluffy.
Assemble the Cake:

Once the cakes are completely cool, spread a layer of cream cheese frosting on top of one cake layer.
Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
If desired, garnish with toasted coconut flakes or a few pineapple chunks for an extra tropical touch.
Serve:

Slice and serve this delightful tropical cake with a refreshing beverage, such as iced tea or coconut water, for a complete tropical experience!
Serving and Storage Tips: