Pineapple Cake W/Coconut Frosting

Directions

• Preheat the oven to 350°F.
• Grease and flour (2) 8-inch or 9-inch round pans.
• Place the pineapple chunks in a blender or food processor and puree until smooth, without any chunks.
• In a large mixing bowl, beat the eggs and the sugar until smooth.
• Stir in the coconut milk, melted butter, and vanilla. Add the flour, baking powder, and salt, stir to combine.
• Add 1 cup of the pureed pineapple and stir once more.
• Divide the batter between the prepared pans.
• Bake 35-38 minutes, until a toothpick inserted in the center of the cake, comes out clean.
• Let cool in the pans for 15 minutes, before inverting the cakes over a wire rack.
  Let the cakes cool completely.
• Place the cream cheese in a large mixing bowl and beat with an electric mixer until smooth.
• Add half the powdered sugar and beat to combine.
• Add the remaining sugar and beat again.
• Add the coconut milk and the vanilla, beat to combine, and then taste the frosting.
• Adjust the sugar as desired, and add a tiny splash of rum, if you would like.
• Place one layer of the cake on a plate, top with 1/3 of the frosting, smoothing it gently across the cake, almost to the edge.
• Gently place the second cake over the frosting layer. (I like to place the first cake upright and then flip the second cake over so that the tops are facing in and the bottom is on top providing a nice flat layer.)
• Scoop the remaining frosting onto the top cake and gently spread it across the cake.
  Sprinkle with toasted coconut, if desired, and chill in the refrigerator until ready to serve.