Ingredients

• 1 cup (200 g) granulated sugar
• 2 tablespoons (4 g) lemon zest
• 1 teaspoon (5 g) baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon (6 g) sea salt
• 2 large eggs, room temperature
• 1 1/2 teaspoons (6 g) real vanilla extract
• 1 teaspoon (4 g) coconut extract
• 3/4 cup (168 g) extra-virgin olive oil or neutral oil (such as sunflower or grapeseed)
• 1 1/2 cups (203 g) all-purpose flour
• 3/4 cup (168 g) water, room temperature
• ¾ cup (37 g) unsweetened coconut, finely shredded
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• 1/4 cup (56 g) unsweetened pineapple juice, room temperature 
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•  8 ounces (226 g) cream cheese, room temperature½ cup (113 g) unsalted butter, room temperature1 teaspoon (4 g) coconut extract5 ½ cups (660 g) confectioners’ sugar1 tablespoon (15 g) whole milk or more to thin

• Sweetened finely shredded coconut Mariani Pineapple Chips

Instructions

• Preheat the oven to 350F (177C) and place a rack in the center of the oven. Grease an 8-inch (20-cm) cake round and line the bottom of the pan with parchment paper.
• In a large bowl, add the sugar, lemon, baking powder, baking soda and salt and give the mixture a couple of good whisks to combine. Add in the eggs, vanilla, coconut extract and whisk until the mixture is light and frothy, about 2 to 3 minutes. Slowly add in the oil, whisking until fully combined (set the bowl on a towel to keep it from moving about). Alternate adding the flour and water in two additions, stirring each until just combined. Fold in the unsweetened coconut. Let the cake batter sit for 5-10 minutes.
• Pour the cake batter into the prepared cake pan, smooth the top and bake for 50 minutes. When done, the top will be puffed and lightly bronzed. Set on a cooling rack and after 15 minutes turn the cake out of the pan to finish cooling. Once cool, use a sharp knife to cut the cake horizontally through the middle so that you have two, equal-size cake rounds. Gently brush the top of each round with the pineapple juice.
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• In the bowl of an electric stand mixer fitted with the paddle attachment, add the cream cheese and butter and beat on medium until they are completely smooth and blended. Add in the coconut extract and confectioners’ sugar and mix on low until combined, 1 to 2 minutes. Turn the mixer to medium speed and run for 1 to 2 minutes more, or until the buttercream looks light and whipped. If necessary, add the 1 tablespoon (15 g) of milk to thin. 
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• To assemble, add half of the frosting to the bottom of the cake and place the second layer of cake over the top and repeat, frosting the tops and sides of the cake.
• To decorate, press the coconut around the side of the cake. Smear any remaining frosting on the back of the Mariani Pineapple Chips and press on top of the coconut to anchor them on the side of the cake. Serve immediately!