Recipe

Pineapple Coconut Cake Recipe

	Peetabear / All my dishes 8 months, 2 weeks ago this recipe sounds good to me... i liked the pineapple and the coconut cream in the cake..... the recipe is From Good Housekeeping Prep:20m Cook:25m Servings:0	Peetabear
	cake pineapple coconut

Does this look good? Yeah! / Nope

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turtle66

minitindel

Ingredients

2 1/2 cup(s) all-purpose flour

2 1/2 teaspoon(s) baking powder

1 teaspoon(s) salt

1/4 cup(s) well-stirred cream of coconut (from 15-ounce can)*

1 can(s) (8 ounces) crushed pineapple in juice

1 tablespoon(s) vanilla extract

1 1/2 cup(s) sugar

1/2 cup(s) (1 stick) butter or margarine, softened

3 large eggs

Silky Coconut Butter Frosting

3/4 cup(s) sugar

1/2 cup(s) all-purpose flour

1 cup(s) well-stirred cream of coconut

2 tablespoon(s) well-stirred cream of coconut

2 teaspoon(s) vanilla extract

1 cup(s) (2 sticks) unsalted butter (no substitutions), softened

Decorations

1 bag(s) (7 ounces, or 2 2/3 cups) sweetened flaked coconut

*Reserve cream of coconut remaining in can (1 cup plus 2 tablespoons) to use in frosting recipe

Directions

Preheat oven to 350 degrees F. Grease and flour 13- by 9-inch metal baking pan

On waxed paper, combine flour, baking powder, and salt. In 2-cup liquid measuring cup, combine cream of coconut, pineapple with its juice, and vanilla

In large bowl, with mixer at low speed, beat sugar and butter just until blended. Increase speed to medium-high and beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition

Beat in flour mixture alternately with pineapple mixture just until blended, beginning and ending with flour mixture and occasionally scraping bowl

Pour batter into prepared pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Loosen cake from pan; invert onto rack to cool completely.

Meanwhile, prepare Silky Coconut Butter Frosting: In 2-quart saucepan, combine sugar and flour. Gradually stir in cream of coconut until smooth. Cook over medium-high heat until mixture thickens and boils, stirring frequently. Reduce heat to low; cook 2 minutes, stirring constantly. Remove saucepan from heat; stir in vanilla. Cool completely

In large bowl, with mixer at medium speed, beat butter until creamy. Gradually beat in cream-of-coconut mixture. Makes about 3 cups.

either cut the cake in half to make a 2 layer cake or frost like it is

frost patting the coconut into the frosting on the cake

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