Pineapple Coconut Cake
From peetabear 15 years ago
- 25 minutes to make
- Serves 0
this recipe sounds good to me... i liked the pineapple and the coconut cream in the cake..... the recipe is From Good Housekeeping
Ingredients
- 2 1/2 cup(s) all-purpose flour shopping list
- 2 1/2 teaspoon(s) baking powder shopping list
- 1 teaspoon(s) salt shopping list
- 1/4 cup(s) well-stirred cream of coconut (from 15-ounce can)* shopping list
- 1 can(s) (8 ounces) crushed pineapple in juice shopping list
- 1 tablespoon(s) vanilla extract shopping list
- 1 1/2 cup(s) sugar shopping list
- 1/2 cup(s) (1 stick) butter or margarine, softened shopping list
- 3 large eggs shopping list
- Silky coconut butter frosting shopping list
- 3/4 cup(s) sugar shopping list
- 1/2 cup(s) all-purpose flour shopping list
- 1 cup(s) well-stirred cream of coconut shopping list
- 2 tablespoon(s) well-stirred cream of coconut shopping list
- 2 teaspoon(s) vanilla extract shopping list
- 1 cup(s) (2 sticks) unsalted butter (no substitutions), softened shopping list
- Decorations shopping list
- 1 bag(s) (7 ounces, or 2 2/3 cups) sweetened flaked coconut shopping list
- *Reserve cream of coconut remaining in can (1 cup plus 2 tablespoons) to use in frosting recipe shopping list
How to make it
- 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
The Rating
Reviewed by 2 people-
Yummers....
turtle66
in Sacramento loved it
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yum yum yum i love pineapple
thanks peeta got the frosting already...
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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