Pineapple Banana Cream Coconut Cake

Pineapple Banana Cream Coconut Cake 

2 sticks butter, softened to room temperature, plus more for the pans
3 cups all-purpose flour
1 Tbs. baking powder
1/2 tsp. sea salt
1 1/4 cups sugar
4 large eggs
1 Tbs. vanilla extract
1 1/4 cups whole milk
1 can pineapple rings in juice, strained
32 oz. frozen whipped topping, thawed
2 packets of banana cream instant pudding
1 cup shredded sweetened coconut

Preheat the oven to 350 degrees. 

 

Butter two 9-inch round cake pans and line the bottoms with parchment paper.

 

Whisk 3 cups flour, the baking powder, and salt in a bowl until combined. 

 

Beat 2 sticks of butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. 

Reduce the mixer speed to medium. Beat in the eggs, one at a time, scraping down the bowl as needed. 

Beat in the vanilla. 

Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.

 

Line each prepared pan with the pineapple rings.

Divide the batter between the prepared pans and pour over the pineapple. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool for 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. 

Remove the parchment. 

 

Using a spatula, in a large bowl combine the whipped topping and powdered pudding, folding until smooth.

Once the cakes have cooled, frost one layer with the whipped pudding mixture, and then sprinkle with coconut flakes. 

Top with the second layer and continue to frost until all surfaces are covered. 

Sprinkle with remaining coconut flakes.