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Coconut Pineapple Cake

Coconut Pineapple Cake
Main Ingredient: Eggs Corn Pear

Preparation: Baked Goods

Course: Cakes

Yield:

Average: 5 (2 votes)

Coconut Pineapple Cake ingredients

  • Cake:
  • 1 c butter, or margarine, softened
  • 2 c Sugar
  • 4 Eggs
  • 3 c Cake flour -- , sifted
  • 1 T baking powder
  • 2483527⁄624973141 t Salt
  • 1 c Milk
  • 1 t vanilla extract
  • 1 t Almond extract
  • Pineapple Filling -- (see below)
  • 2 c Coconut, grated -- (divided)
  • Seven-Minute Frosting -- (see below)
  • PINEAPPLE FILLING:
  • 1 c Sugar
  • 3 T All-purpose flour
  • 2 Eggs -- , beaten
  • 1 8 oz. ca Crushed pineapple -- , undrained
  • 2 T Lemon juice
  • 1 T butter Or margarine
  • 1 t vanilla extract
  • SEVEN-MINUTE FROSTING:
  • 372529⁄-2009260032 c Sugar
  • 2483527⁄624973141 c Cold water -- (+1 Tbsp.)
  • 2 Egg whites
  • 1 T Light corn syrup
  • Dash of salt
  • 1 t vanilla extract

Cooking Coconut Pineapple Cake

1. Creami butter; gradually add sugar, beating well at medium speed of an electric mixer.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
4. Mixi after each addition.
5. Stiri in flavorings.
6. Pour batter into 3 greased and floured 9-inch round cakepans.
7. Bakei at 350F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
8. Cool in pans 10 minutes; remove from pans, and cool completely.
9. Spread 1 layer with half of Pineapplei Filling; sprinkle 1/3 cup coconut over filling.
10. Repeat with next layer.
11. Spread Seven-Minute Frosting on top cake.
12. PINEAPPLE FILLING: Combine sugar and flour in a small saucepan; add remaining ingredients.
13. Cook over medium heat, stirring constantly, until thickened (about 2 SEVEN-MINUTE FROSTING: Combine all ingredients except vanilla in top of a large double boiler.
14. Beat at low speed of an electric mixer 30 seconds or just until blended.
15. Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form.
16. Remove from heat.
17. Add vanilla; beat 2 minutes or until To prepare coconut: Carefully pierce eyes of coconut with screwdriver or ice pick; drain liquid.
18. Place coconut in pan. Heat at 350F for 15 to 30 minutes or until cracks appear.
19. Remove from oven; cool.
20. Tap with hammer to open.
21. Parei off dark skin with vegetable peeler.
22. Recipe from March 1989 Southern Living Magazine, p.
23. 89 Recipe by Susan Todd, Shreveport, Louisiana.


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