Pineapple coconut cake

°3⁄4 unsalted glass of butter at room temperature
°1⁄2 Glass of Vegetable Oil
°2 cups white sugar
°2 teaspoons coconut extract
°1 teaspoon vanilla extract
°4 eggs
°3 self-height precision cups
°1 cup unsweetened coconut milk
°1⁄2 Cup Pineapple Juice
°Sugar 1⁄4 cup of desserts, or more as needed
°1⁄4 Cup Pineapple Juice
°1 cup unsalted butter, soft
°1 teaspoon coconut extract
°1⁄4 cup of grated coconut
°1 (20 oz) can crush pineapple, drain
* Methods:
Preheat oven 350 ° F (175 ° C). Grease a 9-inch square frying pan.
Whisk 3/4 cup butter in a bowl using an electric mixer until light and thin. Slowly sprinkle the oil over the butter while continuing to beat the butter until the mixture is smooth. Whisk the white sugar, 1 cup at a time, into the butter mixture until combined. Add 2 teaspoons coconut extract and vanilla extract; Mix well. Whisk the eggs, 1 at a time, into the butter mixture, and whisk well until each egg is fully incorporated.
Mix the flour alternately with coconut milk into a butter mixture that ends with flour until the mixture is mixed. Mix 1/2 cup pineapple juice in the mixture. Pour mix into prepared pans.
Bake in the preheated oven until a toothpick comes out in the center of each cake clean, 45 to 50 minutes.
Mix the confectionery sugar and 1/4 cup pineapple juice together in a bowl until the sugar dissolves. Whisk 1 cup butter in the sugar mixture until light and thin. Add 1 teaspoon coconut extract; Whisk until the decorating is smooth, and add more confectionery sugar until the desired consistency is reached.
Place 1 cake on a serving plate and top with a layer of ice. Place the second cake over the ice layer. Cover the whole cake with the remaining ice. Sprinkle the sides of the cake with grated coconut and top with ground pineapple.
Enjoy !