Pineapple Cake With Toasted Coconut.

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Preperation Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Ingredients:

3 ¼ cups cake flour
1 teaspoon salt
5 teaspoons baking powder
2 1/2 cups Zulka Morena Sugar
2 sticks butter, room temperature, unsalted
4 eggs, room temperature
1 ¾ cups whole milk
2 teaspoons vanilla extract
1 cup flaked coconut

Pineapple Filling:

1 stick butter1 cup Zulka Morena Sugar
1 1/2 tablespoons cornstarch
1 teaspoon vanilla extract
2 cups drained, crushed pineapple, reserve juice

Frosting:

1 stick butter, room temperature
4 cups of confectioners sugar
1 teaspoon vanilla extra
2-3 tablespoons pineapple juice, more if needed
1 1/2 cup toasted coconut

Procedure:

Preheat oven to 350 degrees. Grease and flour 3 9 inch cake pans and set aside.

Sift flour, salt, and baking powder 3 times and set aside. In a mixer, blend butter and sugar for about 5 minutes until creamy.

Add eggs one at a time mixing 15 seconds between each egg. Mix vanilla and milk together and in 3 batches add milk and flour mixture, ending with flour mixture.

Add coconut to last batch of flour mixture tossing well, then add to mixer. Beat 20 seconds between each batch of flour/milk addition.

Scrap the sides of the mixer between each addition. Divide mixture between cake pans and bake for 30-40 minutes until cake it done, use a wooden skewer to check for doneness after 30 minutes.

Prepare pineapple filling by adding all ingredients to a pan, minus the butter, whisk well, add butter and bring mixture to boil, reduce heat and simmer 5 minutes, remove from heat and allow to cool.

To prepare frosting, mix butter and sugar together until creamy, add vanilla, and pineapple juice, add pineapple juice until mixture is spreadable, more or less as needed.

In a pan, add coconut and toast over medium heat, stirring constantly for about 2 minutes are until coconut begins to brown, remove from pan and cool completely.

To assemble cake: Place 1 cake on cake platter, top with half the pineapple filling, place second cake on top and top with remaining pineapple filling. Frost cake completely with pineapple butter cream and top with toasted coconut. Enjoy!

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