Recipe Ingredients:
- 5 large eggs
- 3 cups all-purpose flour
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup pineapple chunks (for garnish)
- 1/2 cup toasted coconut flakes (for garnish)
- 3 cups cream cheese frosting
Instructions:
First, preheat the oven to 350°F (175°C). Next, grease and flour three 23-cm (9-inch) round cake pans, making them ready for the dough.
Now, in a medium bowl, mix together the flour, baking powder and salt. Set this mixture aside for later.
Next, in a larger bowl, beat the butter and sugar until light and fluffy.
Then add the eggs, one at a time, beating well with each addition to ensure smooth incorporation. Then add the vanilla extract and mix well.
Now gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Remember to start and finish with the flour mixture. Mix everything together until you have a homogeneous dough.
Then add the crushed pineapple and grated coconut, stirring until they are evenly distributed in the dough.
Divide the batter evenly between the three prepared molds. Then place in the oven and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Then leave the cakes to cool in the tins for 10 minutes and then place them on a wire rack to cool completely.
Now, once the cake is cool, spread a layer of cream cheese icing over one of the cake layers. Place the second layer on top and repeat the process with the third layer.
Finally, cover the whole cake, including the top and sides, with the rest of the icing.
Finish by decorating with pieces of avocado.
Preparation time: 30 minutes | Cooking time: 30 minutes | Total time: 1 hour
