Pineapple Coconut Sheet Cake

1 c. unsalted butter, softened
1-1/2 c. sugar
4 large eggs
1 t. vanilla
1 t. coconut extract
3 c. cake flour
1 t. baking powder
1 t. baking soda
1/2 t. kosher salt
1-1/4 c. coconut milk
1/2 c. chopped fresh pineapple
1/2 c. sweetened flaked coconut
Pineapple Coconut Frosting
Garnish: sweetened flaked coconut

Frosting:
1 c. sugar
1 c. heavy whipping cream
3 large egg yolks, lightly beaten
1/2 c. salted butter, cubed
1/8 t. kosher salt
2 c. sweetened flaked coconut
3/4 t. vanilla
3/4 c. chopped fresh pineapple

To make cake:

Preheat oven to 350 degrees. Spray a 13 x 9" baking dish with baking spray with flour.

In a large bowl, beat butter and sugar with mixer at medium speed until fluffy, 3-4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla and coconut extract.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in pineapple and coconut. Spread batter in prepared dish.

Bake until a wooden pick inserted in center comes out clean, 30-35 minutes. Let cool completely in pan. Frost and sprinkle with coconut, if desired.

Makes 1 cake.

To make frosting: 

In a medium saucepan, stir together sugar, cream, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Immediately remove from heat.

Add coconut and vanilla, stirring to combine. Let cool until a spreadable consistency is reached, about 30 minutes. Stir in pineapple. Use immediately.

Makes about 4 c. frosting.

Adapted from Taste of the South magazine, May/June 2019, p. 68.