Creamy Coconut Pineapple Cake With Pineapple Filling And Coconut Frosting

Ingredients

• For the Pineapple Coconut Cake
• 2 ½ cups all-purpose flour
• ¼ cup cornstarch
• 1 tbsp baking powder
• ½ tbsp salt
• ½ cup unsalted butter, at room temperature
• 5 tbsp vegetable oil
• 1 ⅔ cup white granulated sugar
• 3 large eggs
• 1 ½ tbsp vanilla extract
• 1 tbsp coconut extract
• ¾ cup canned coconut milk
• 1 cup canned crushed pineapple
• 1 cup unsweetened shredded coconut (threaded coconut)
• For the Pineapple Filling
• ¼ cup white granulated sugar
• ¾ cup full-fat milk
• 1 ¼ tbsp fresh lemon juice
• 1/4 cup cold unsalted butter, cubed
• 1 Drop yellow gel food coloring (Optional)
• For the Coconut Cream Cheese Frosting
• 1 cup unsalted butter, room temperature
• 3 cups powdered sugar
• 1 ½ cups cold, firm cream cheese (brick-style)
• For Decorating
• 1 ½ cups unsweetened shredded coconut (for the outer coating)