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Coconut-Pineapple Cake

Coconut-Pineapple CakeNothing can spell more tropical than this layered cake with pineapple curd filling, coconut flakes and covered in fluffy white frosting. Here is an easy dessert recipe for Coconut-Pineapple Cake.

1 cup butter, softened
2 cups granulated sugar
4 large eggs
3 cups sifted cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract

Pineapple Filling
1 cup granulated sugar
3 tablespoons all-purpose flour
2 large eggs, beaten
1 (8-ounce) can crushed pineapple, undrained
2 tablespoons lemon juice
1 tablespoon butter
1 teaspoon vanilla extract

2 cups sweetened flaked coconut - divided use

White Frosting
1 1/2 cups granulated sugar
1/4 plus 1 tablespoon Cold water
2 large egg whites
1 tablespoon light corn syrup
Dash of salt
1 teaspoon vanilla extract

Preheat oven to 350°F (175°C). Grease and flour 3 (9-inch) round cake pans; set aside.

Cream butter using an electric mixer at medium speed; gradually add sugar and continue beating until incorporated. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder and salt in another bowl; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Add in vanilla and almond extracts.

Pour batter into prepared cake pans and bake in preheated oven for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes before removing from pans and cooling completely on wire racks.

To make the Pineapple Filling, combine sugar and flour in a small saucepan; add remaining ingredients. Cook over medium heat, stirring constantly, until thickened, about 2 minutes. Makes about 1 1/3 cups filling.

For White Frosting, combine all ingredients except vanilla in top of large double boiler. Beat at low speed of an electric mixer 30 seconds or just until blended. Place over boiling water; beat constantly at high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla; beat 2 minutes or until frosting is thick enough to spread. Makes 4 1/4 cups frosting.

To assemble, spread first layer with half of Pineapple Filling; sprinkle 1/3 cup coconut over filling. Repeat procedure with second layer, filling and coconut. Place third layer on top and spread White Frosting on top and sides of cake; sprinkle with remaining coconut flakes.

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