Coconut Cake with Pineapple Filling

Ingredients

• 1 cup white sugar
• 0.5 cups unsalted butter , softened
• 2 large eggs
• 2 teaspoons clear vanilla extract
• 1.5 cups all-purpose flour
• 1.75 teaspoons baking powder
• 0.5 cups coconut milk

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.

2. 2

   Cream butter and sugar together in a large bowl. Beat in eggs, one at a time; stir in vanilla extract.

3. 3

   Combine flour and baking powder in a separate bowl; add to the creamed mixture and mix well. Mix in the coconut milk until batter is smooth. Scrape into the prepared pan and smooth the top flat.

4. 4

   Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.

5. 5

   Meanwhile, combine crushed pineapple, juice, and cornstarch in a saucepan. Whisk until cornstarch is smooth. Heat over medium heat, stirring constantly, until filling has thickened and just barely starts to boil. Remove and set aside to cool.

6. 6

   Cream confectioners' sugar and shortening together in a large bowl until light and fluffy. Beat in vanilla extract. Gradually add coconut milk, beating until smooth; you may need to use more or less milk depending on the desired thickness of the icing.

7. 7

   Cut the cooled cake in half to form two 4 1/2x9-inch pieces. Spread pineapple filling on top of one half. Place the other half, top-side down, on top of the filling. Frost the sides and top with icing, then sprinkle coconut all over icing, pressing gently so it sticks.