COCONUT CAKE WITH CRUSHED PINEAPPLE
Find a yummy combination of coconut and crushed pineapple in this tender, moist cake, with more crushed pineapple in the filling. Coconut and pineapple tidbits or slices are the garnish on top of a sweet buttercream frosting. Cover and refrigerate to store.
Provided by Bibi
Categories Desserts Cakes Coconut Cake Recipes
Time 2h10m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter three 9-inch round cake pans and dust lightly with flour.
- Prepare cake: Stir flour, sugar, salt, and baking soda together in a large bowl. Stir in eggs and melted butter until just combined. Add sour cream, vanilla and coconut extracts, undrained pineapple and coconut; stir until combined. Divide batter evenly into the three prepared pans.
- Bake in the center of the preheated oven until a wooden pick inserted in the middle of a layer comes out clean, 30 to 35 minutes. Cool in the pans on wire racks about 10 minutes. Turn layers out onto the racks and cool completely, about 1 hour.
- Prepare the buttercream frosting: Beat butter in the bowl of an electric mixer until fluffy and lighter in color. Add 1 cup powdered sugar and 1 tablespoon cream; beat on medium speed for about 1 minute. When the sugar is fully incorporated, add vanilla, salt, 1 additional cup of powdered sugar, and 1 more tablespoon cream; beat for about 2 minutes. Beat in the remaining powdered sugar. If the frosting is too stiff, add a few drops of cream and stir again. Repeat until the desired consistency is reached.
- Prepare the filling: Remove 1 cup of the frosting and place in a medium mixing bowl. Add drained, crushed pineapple and stir. Add a few drops of reserved pineapple juice if the mixture is too stiff.
- To assemble: place one cake layer on a cake plate or stand. Spread 1/2 of the filling on top of the first layer. Put the second layer in place and spread the remaining filling on it. Place the third layer on the top and spread the remaining buttercream frosting on the top and sides of the cake. Garnish the top of the cake with flaked coconut, and add drained pineapple tidbits as desired.
Nutrition Facts : Calories 807.1 calories, Carbohydrate 112.5 g, Cholesterol 135.5 mg, Fat 38.7 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 25 g, Sodium 540.2 mg, Sugar 84.9 g
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Md.Shohidul Islam
[email protected]This cake is so delicious! I can't wait to make it again.
Khano, Typist
[email protected]I followed the recipe exactly and my cake turned out dry. I'm not sure what went wrong.
Qaiser Jan
[email protected]This cake is a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
Riya alter Sanjita Akter
[email protected]I'm not a big fan of coconut, but I really enjoyed this cake. The pineapple helped to balance out the coconut flavor and made it more palatable for me.
sthabile mpofu
[email protected]This cake is so easy to make and it always turns out perfect. I love that I can use crushed pineapple from a can, which makes it a quick and easy dessert.
Leslie Davenport
[email protected]I made this cake for a potluck and it was a huge success! Everyone loved it. The cake was so moist and flavorful, and the pineapple added a nice touch of sweetness. I would definitely make this cake again.
Horn Bland
[email protected]This coconut cake with crushed pineapple is a tropical dream! The cake is moist and fluffy, with a delicate coconut flavor. The pineapple adds a tangy sweetness that perfectly complements the coconut. I topped my cake with a whipped cream frosting, w