Dearest loves fresh pineapple and loves coconut cake. I wanted to bring these two flavors together in one of his favorite kinds of desserts – cake! The first cake I tried was good, but didn’t work out that well. This one is pretty good, it has a pound cake consistency, but doesn’t yet have the flavor I’m hoping for.
Keep it Chilled
Because there’s fresh fruit in the filling, I keep this cake in the refrigerator and have found that the cake is very good cold and the flavors intensify a little bit.
This recipe is worth keeping, the cake is good, the frosting is just right, like the Three Bears – I think the next cake will be the winner.
- 2 sticks unsalted butter, softened
- 2 cups sugar
- 3 cups sifted cake flour (I used Swans Down)
- 4 eggs
- 3/4 cup crushed pineapple with juice (from 20 oz. can) with
- 3 heaping tablespoons coconut milk
- 1 tsp vanilla
- 3 tsp baking powder
- 1/2 tsp salt
- 8 oz cream cheese
- 1/2 cup softened butter
- 3 plus cups confectioner's sugar
- 1 tsp vanilla
- 1 7 oz. bag dried coconut
- Prepare two cake pans by greasing and flouring pan - set the oven to 350 degrees
- In the bowl of an electric mixer beat the butter until light and fluffy, add the sugar until well mixed. Add the eggs one at a time beating well after each addition. Add the crushed pineapple-juice with coconut milk and mix well. Combine the flour, baking powder and salt. Add to the wet mixture mixing only until well incorporated - don't over mix. Divide the batter into the cake pans and bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in pan for a few minutes then onto a cookie rack. Allow to completely cool. Use the remainder of the crushed pineapple combined with the remainder of the coconut milk, drain and spread between the cakes. For the frosting cream the butter and the cream cheese. Add the vanilla. Incorporate the confectioner's sugar until the right consistency. Add the dried coconut. Frost the cake and serve.
- keep this cake refrigerated