Heavenly Coconut Pineapple Velvet Cake

Preheat oven to 350°F (175°C). Grease and flour tree 8-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, beat butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

Mix in coconut milk and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in crushed pineapple and shredded coconut. Divide batter evenly between the prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

In a medium bowl, beat whipped cream, cream cheese, and powdered sugar until smooth and creamy.

Assemble the cake by spreading a layer of cream cheese mixture between the tree cake layers. Spread the remaining cream cheese mixture on top and sides of the cake.

Garnish the top with pineapple chunks and toasted coconut flakes.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 350 kcal | Servings: 8 servings