Tropical Cake with Coconut

Instructions:

1. Preheat the oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together 280g all-purpose flour, 8g baking powder, and 3g salt; set aside.
3. Using an electric mixer, beat 170g softened unsalted butter and 300g granulated sugar on medium-high speed until pale and fluffy.
4. Add 3 large eggs one at a time, beating well after each addition. Stir in 5ml vanilla extract and 120ml pineapple juice.
5. Gradually add the flour mixture, mixing on low speed until just combined. Using a rubber spatula, gently fold in 240g drained crushed pineapple and 40g unsweetened shredded coconut until evenly distributed.
6. Divide the batter evenly between the two prepared 9-inch pans.
7. Bake for 30-35 minutes. Insert a toothpick into the center; the cake is done when it comes out clean or with a few moist crumbs.
8. Let the cakes rest in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. For the frosting, beat 225g softened unsalted butter until smooth, then slowly add 480g powdered sugar one cup at a time.
10. Pour in 45ml coconut milk, 30ml pineapple juice, and 5ml vanilla extract. Whip on high for 2 minutes until airy and holding a peak.
11. Place one cooled cake layer on a plate, spread a thick layer of frosting, top with the second layer, and cover the top and sides with the remaining frosting.
12. Place the assembled cake in the refrigerator to chill for 90 minutes before slicing.