Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans; line bottoms with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until light and fluffy (3–4 mins). Add eggs one at a time, then vanilla.
- Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry. Mix just until combined.
- Fold in drained crushed pineapple. Divide batter between pans and bake 30–35 minutes.
- Cool cakes 10 minutes in pans, then transfer to wire racks to cool completely.
- Beat cream cheese and butter until smooth. Gradually mix in powdered sugar. Add pineapple juice and vanilla. Beat until fluffy.
- Frost cooled cake: one layer with frosting, then top and sides. Press toasted coconut onto sides.
- Decorate with pineapple slices and cherries if desired.
Nutrition
Notes
Use parchment paper to prevent sticking. Let cakes cool fully before frosting. Sub Greek yogurt or coconut cream for healthier or dairy-free alternatives. Can be made into cupcakes (bake 18–22 mins).