Ingredients
Scale
- 1½ cups granulated sugar (300g)
- ½ cup oil (110g)
- ½ cup sour cream (135g)
- 3 large eggs
- ½ cup full fat canned coconut milk
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2¼ cups all purpose flour (295g) fluffed and levelled
- 1 cup crushed pineapple with juice
- ¾ cup sweetened shredded coconut
- 1¼ cup crushed pineapple with juice
- ¼ cup milk
- 1 package vanilla instant pudding mix (102g, 4 serving size)
- 1 cup cream cheese, room temperature (250g/8oz)
- ½ cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 4 cups powdered sugar (480g)
- 1 pinch salt
Instructions
- Combine crushed pineapple with juice, milk, and pudding mix in a bowl until smooth.
- Place the mixture in the refrigerator to thicken for 1-2 hours.
Last Step:
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Ensure that the cream cheese and butter are at room temperature for easy mixing.
You can top the cake with extra shredded coconut for added texture and flavor.
This cake can be stored in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg