Ingredients:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
1 cup crushed pineapple, drained
1 cup whole milk
1 cup white chocolate chips
1 cup heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract (for frosting)
1 1/2 cups white chocolate, melted (for frosting)
1/2 cup shredded coconut (optional, for garnish)
White chocolate shavings (optional, for garnish)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tsp vanilla extract.
Gradually add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
Fold in the crushed pineapple and white chocolate chips.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
To make the frosting, beat the heavy cream in a large mixing bowl until soft peaks form. Add the powdered sugar and 1 tsp vanilla extract, and continue to beat until stiff peaks form.
Gently fold in the melted white chocolate until well combined.
Once the cakes are completely cool, spread a layer of frosting on top of one of the cakes. Place the second cake on top and frost the top and sides with the remaining frosting.
Garnish with shredded coconut and white chocolate shavings, if desired.
Chill the cake in the refrigerator for at least 1 hour before serving.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 1 hour
Kcal: 450 kcal | Servings: 12 slices