Ingredients

For the Cake:

  • 2 ½ cups (300g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (240ml) coconut milk, full-fat
  • ½ cup (120ml) pineapple juice (from canned pineapple or fresh)
  • ¼ cup (60ml) vegetable oil
  • ½ cup (115g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup (40g) sweetened shredded coconut
  • ¾ cup (150g) crushed pineapple, drained
  • 2 tbsp fresh basil, finely chopped (about 8-10 leaves)

For the Frosting:

  • 1 cup (225g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • ¼ cup (60ml) coconut milk
  • 1 tsp vanilla extract
  • ¼ cup (50g) crushed pineapple, well-drained
  • 1 tbsp fresh basil, finely chopped
  • ¼ cup (20g) sweetened shredded coconut (for garnish)
  • Pineapple slices or chunks (for garnish, optional)
  • Fresh basil leaves (for garnish, optional)

Equipment

  • Two 8-inch (20cm) round cake pans
  • Parchment paper
  • Mixing bowls
  • Electric mixer or stand mixer
  • Spatula
  • Cooling racks

Instructions

Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, combine coconut milk and pineapple juice. Stir and set aside.
  4. In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  5. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  6. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk-pineapple juice mixture, starting and ending with the dry ingredients. Mix until just combined.
  7. Fold in the shredded coconut, crushed pineapple, and chopped basil with a spatula until evenly distributed.

Step 2: Bake the Cake

  1. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
  2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 3: Prepare the Frosting

  1. In a large bowl, beat the softened butter with an electric mixer until creamy, about 1 minute.
  2. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully incorporated.
  3. Add coconut milk and vanilla extract, then beat on high speed for 2-3 minutes until light and fluffy.
  4. Fold in the drained crushed pineapple and chopped basil until evenly mixed.

Step 4: Assemble the Cake

  1. Place one cake layer on a serving plate. Spread a generous layer of frosting over the top.
  2. Add the second cake layer and frost the top and sides of the cake evenly.
  3. Sprinkle shredded coconut over the top and sides of the cake for texture. Garnish with pineapple slices and fresh basil leaves, if desired.

Step 5: Serve

  1. Slice and serve the cake at room temperature for the best flavor.
  2. Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Tips

  • Basil Flavor: The basil adds a subtle, fresh note. If you prefer a stronger basil flavor, increase to 3 tbsp in the batter and 1 ½ tbsp in the frosting, but taste to avoid overpowering the cake.
  • Pineapple: Ensure the crushed pineapple is well-drained to prevent excess moisture in the cake or frosting.
  • Coconut Milk: Shake the can well before measuring to ensure the cream and liquid are combined.

Serving Size

  • Yields: 12 slices
  • Prep Time: 20 minutes
  • Bake Time: 25-30 minutes
  • Total Time: ~1 hour (plus cooling)

Enjoy your tropical Pineapple Basil Coconut Cake!