If this sounds like a dessert dream come true, you will be blown away by this Pineapple-Coconut Cake.
This delightful recipe combines the best qualities of tropical flavors that are perfect for any time of the year.
can crushed pineapple
2/3cupsugar
2Tbsp.cornstarch
Frosting:
1(8-oz.)
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Butter and flour two 9-inch round cake pans.
In a small bowl, mix together buttermilk, cream, and extracts.
Add eggs one at a time and beat on medium high until light and fluffy, about 3 minutes.
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Add the wet ingredients and mix until fully incorporated.
Pour in the last of the dry ingredients; mix until just combined.
Fold in coconut, and divided batter evenly between cake pans.
Credit:Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin
Then cut each layer in half, creating 4 thin layers.
Make the Pineapple Filling:
Combine ingredients in a saucepan over medium heat.
Pour into a glass container and chill in the refrigerator.
Credit:Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin
Make the Frosting:
Beat together cream cheese, butter, and sour cream until smooth.
Assemble the Cake:
Place one layer on a cake stand or platter.
Spread half of the Pineapple Filling across the surface.
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Add another layer and evenly spread a heaping 1/2 cup of the Frosting.
Add another layer and spread the remaining Pineapple Filling.
Add the final cake layer and cover the cake all over with remaining Frosting.
Credit:Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin
Gently sprinkle and press the toasted coconut into the frosting.
Garnish with candied pineapple pieces.
What Is The Best Way To Store This Pineapple-Coconut Cake?
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It would bebest to store this cakein the refrigerator until needed.
Once wrapped and stored in the fridge, this cake can be kept for up to a week.
The closer this cake gets to room temperature, the more delicate the cake will be.
Credit:Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin
How Many Slices Can I Get Out of the Cake?
You could trigger the risk of having a lumpy frosting otherwise.
Credit:Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin
Credit:Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin
Credit:Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin
Credit:Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin
