One bite of this moist pineapple cake, paired with a rich coconut cream cheese frosting and you’ve escaped to paradise.
2 ½ cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs room temperature
1 ¾ cup granulated sugar
¾ cup vegetable oil
1 teaspoon vanilla extract
¾ cup sour cream any fat content
1 ½ cups canned crushed pineapple drained slightly
Coconut Cream Cheese Frosting
½ cup unsalted butter 1 stick
8 ounces cream cheese 1 block, directly from fridge
4 cups powdered sugar
½ teaspoon vanilla extract
1 to 1 ½ teaspoons coconut extract
1 tablespoon heavy cream or dark rum
Preheat oven to 350°F. Prepare your cake pans by lining the bottoms with parchment paper, and greasing and lightly flouring the sides. (You can use three 6″ pans, or 2 8″ or 9″ pans.)
In a medium bowl, whisk flour, baking powder, baking soda and salt together and set aside.
In the bowl of an electric mixer, beat eggs and granulated sugar on medium speed until slightly thickened and light cream in color, about 2 minutes.
Continue mixing on low speed, and add the oil and vanilla. Add in the sour cream and pineapple and mix until fully incorporated.
Add the dry mixture to the wet mixture and blend just until combined and smooth.
Divide the batter equally between the pans.