Cakes
Pineapple Coconut Cake Recipe
Prep Time | 1 minutes |
Cook Time | 40 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
For the filling
For the cake
- 1 2/3 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1/4 cup canola oil
- 5 large eggs separated room temperature
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 2 1/4 cup cake flour*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon Salt
- 1 cup Buttermilk
- 2 cup shredded sweetened coconut
- 1/4 teaspoon cream of tartar
For the frosting
Ingredients
For the filling
For the cake
For the frosting
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Instructions
- Make the pineapple curd according to the recipe instructions.
- Preheat the oven to 325°F. Grease and lightly flour 3 9-inch round cake pans; set aside.
- In a large bowl, beat the sugar, butter, and oil together until light and fluffy, about 5 minutes. Add the egg yolks, one at a time, mixing well after each addition. Beat in the extracts.
- Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with buttermilk, beating well after each addition. Fold in the coconut.
- In a large bowl, add the egg whites and cream of tartar. Use clean beaters and beat on medium speed until stiff peaks form. Fold 1/4 of the egg whites into the batter until well incorporated. Gently fold the remaining egg whites into the batter until no streaks remain.
- Divide the batter even between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes. Remove from pans and cool completely on a wire rack.
Assemble the cake
- Place one of the cake layers on a serving plate, bottom side up. Spread half the pineapple curd over the top, leaving a 1/2-inch margin around the edge. Top with another cake layer. Repeat with remaining curd and top with the third cake layer.
Frost the cake
- Make the 7 minute frosting according to the recipe instructions.
- Spread the frosting over the top and sides of the cake. Gently press the shredded coconut into the frosting on top and sides of cake.