• Pre-heat oven to 350 degrees and spray and line 2 8" round cake pans with cooking spray and parchment paper.
• Mix together milk, Malibu, egg whites and extracts in bowl until blended well, set aside.
• Mix cake flour, sugar, baking powder, and salt in a large bowl and mix together with hand mixer.
• Add butter and continue beating until combined.
• Add in your milk mixture and beat until blended.
• Pour batter evenly between two cake pans.
• Bake for 30 minutes for until center is set and springs back when touched.
• Remove from oven to cool.

Vanilla Buttercream:

• In bowl add your butter and shortening and mix with hand mixture until light and fluffy, add in your vanilla and continue to mix.
• Add in your powdered sugar 1 cup at a time then add in milk until you reach desired consistency. Set aside.

Cherry Buttercream:

• In bowl add your butter and shortening and mix with hand mixture until light and fluffy, add in your grenadine and continue to mix.
• Add in your powdered sugar 1 cup at a time then add in more grenadine until you reach desired consistency add in your food coloring until desired color is reached. Set aside.

Pineapple Buttercream:

• In bowl add your butter and shortening and mix with hand mixture until light and fluffy, add in your pineapple juice and continue to mix.
• Add in your powdered sugar 1 cup at a time then add in milk until you reach desired consistency add in your food coloring until desired color is reached. Set aside.

To Assemble:

• On a turn table or cake stand layer one of your 8" cakes.
• Spread half of your vanilla buttercream over the top util about 1/2" from edge.
• Using a flat large ribbon tip pipe 1 cup or more of your cherry buttercream around bottom of cake, reserve remaining cherry buttercream.
• Again using the flat large ribbon tip pipe 1 cup or more of your pineapple buttercream around the top side of the cake, reserve remaining pineapple buttercream.
• Using a cake or bench scraper press edge against your cake and spin cake to blend the two frostings together until smooth.
• Add the remaining vanilla buttercream to the top of your cake and spread over and blend with the edge of your pineapple buttercream.
• Add the remaining cherry and pineapple buttercream to another piping bag fitted with a large open star tip, orange on one side and red on another and pipe some out until the two colors blend.
• Pipe swirls around top of your cake (You may have leftover frosting).
• Garnish with cherries and coconut flakes if desired.