Preheat oven to 350°F (175°C). Grease and flour a 9×13″ pan or two 8″ round pans.
Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
Cream butter & sugar: In a large bowl, beat butter, coconut oil, and sugars until light and fluffy (about 3 minutes).
Add eggs & flavorings: Mix in eggs one at a time, then add vanilla and coconut extract.
Combine wet & dry: Alternate adding the flour mixture and the sour cream/pineapple juice to the creamed mixture, starting and ending with flour.
Fold in pineapple & add-ins: Gently fold in the crushed pineapple, coconut, and nuts if using.
Bake: Pour batter into prepared pan(s) and bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.
Frost: Beat cream cheese and butter until smooth, add powdered sugar gradually, then mix in pineapple juice and extract. Frost the cooled cake.
Decorate: Top with coconut flakes, pineapple, or lime zest.
🏝️ Serving Tips:
Chill before serving for a refreshing twist.
Serve with a scoop of coconut or mango ice cream for a full tropical experience.
