- 1 3/4 cups cake flour
- 1 1/4 cups all-purpose flour
- 2 cups white sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup butter, cut into cubes
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 teaspoon pineapple extract
- Preheat oven to 325 degrees F (165 degrees C). Line 36 muffin cups with paper liners.
- Combine cake flour, all-purpose flour, white sugar, baking powder, and salt in a large mixing bowl; mix with hand mixer on Low until combined, about 3 minutes; add butter and mix just until butter chunks are coated with flour.
- Beat 1 egg into the flour mixture at a time, assuring each is integrated fully before introducing the next; beat until the mixture forms a cake batter.
- Slowly add milk, vanilla extract, coconut extract, and pineapple extract to the batter, beating and intermittently scraping down the sides of the bowl as you mix, until fully integrated; spoon into paper liners to about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.