Heavenly White Chocolate Pineapple Cake

Preheat oven to 350°F (175°C). Grease and flour four 8-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, beat the butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Add the flour mixture to the butter mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Beat just until combined.

Fold in the crushed pineapple and white chocolate chips.

Divide the batter evenly among the prepared cake pans and smooth the tops.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Fold in the melted white chocolate until fully incorporated.

Place one cake layer on a serving plate and spread with a layer of white chocolate frosting.repeat with remaining layer and frost the top and sides with the remaining frosting.

Garnish the cake with shredded coconut and white chocolate shavings if desired.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 500 kcal per serving | Servings: 12 servings