3 cups all purpose flour
1 1/2 cups white sugar
1/2 cup dark brown sugar, lightly packed
2 teaspoons baking soda
1 teaspoon salt
2 cups pineapple juice
2/3 cup vegetable oil
2 tablespoons apple cider vinegar
1 teaspoon vanilla
Preheat oven to 350°F. Lightly grease two 9-inch round cake pans. Line the bottoms with parchment paper and lightly grease the paper.
In a large mixing bowl, whisk together the flour, sugars, baking soda, salt, and o. Whisk until thoroughly combined, crumbling the brown sugar with the tips of your fingers if necessary.
In a separate bowl or large measuring cup whisk together the juice, vegetable oil, vinegar, and vanilla. Quickly mix the wet ingredients into the dry mix and whisk thoroughly. Pour the batter into the prepared cake pans and bake for 30 to 35 minutes.
Let the cakes cool for about 20 minutes in the cake pans, then run a knife around the inside of the pan to release each layer. Turn the cake layers out onto cooling racks. Glaze while the cakes are still warm, but not hot.
1 cup pineapple juice
1/2 cup sugar
1 tbsp corn syrup
1 tbsp corn starch
boil 3 first ingredients into a syrup, add corn syrup (dissolved in cold water) a, stir until thick and take off heat
Dust with coconut flakes to make it even better 😀