Pineapple Coconut Cake

Tropical dessert perfection.

Ingredients:

Simple white cake recipe:
1 cup white or coconut sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

Frosting:
1 pint heavy cream, chilled
1 cup icing sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Grease a 10” round cake pan. Cream together the butter and sugar until smooth. Beat in the eggs and vanilla until combined. In a separate bowl mix flour and baking powder together and then slowly spoon into the wet mix until combined. If desired, add 1/2 cup chopped pineapple and then pour into the cake pan. Bake for 35-45 minutes until a toothpick in the center comes out smooth. Let cool.

In a stand mixer, beat heavy cream, icing sugar and vanilla until frothy. Spread over cooled cake and top with toasted Coconut King Shredded Coconut, pineapple slices and maraschino cherries.