Coconut Pineapple Cake
Yield
1 cakePrep
30 minCook
30 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 1 | cup |
butter
softened |
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 3 | cups |
cake flour
sifted |
|
| 1 | tablespoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
almond extract
|
*
|
| 2 | cups |
coconut
grated, (divided) |
*
|
| Pineapple filling | |||
| 1 | cup |
sugar
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | large |
eggs
beaten |
|
| 8 | ounces |
pineapple, canned with juice
crushed, undrained |
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
butter
or margarine |
|
| 1 | teaspoon |
vanilla extract
|
|
| Seven minute frosting | |||
| 1 ½ | cups |
sugar
|
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
water
|
|
| 2 | each |
egg whites
|
*
|
| 1 | tablespoon |
light corn syrup
|
|
| 1 | dash |
salt
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 237 | ml |
butter
softened |
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 7.1E+2 | ml |
cake flour
sifted |
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
almond extract
|
*
|
| 473 | ml |
coconut
grated, (divided) |
*
|
| Pineapple filling | |||
| 237 | ml |
sugar
|
|
| 45 | ml |
all-purpose flour
|
|
| 2 | large |
eggs
beaten |
|
| 231.2 | ml/g |
pineapple, canned with juice
crushed, undrained |
|
| 3E+1 | ml |
lemon juice
|
|
| 15 | ml |
butter
or margarine |
|
| 5 | ml |
vanilla extract
|
|
| Seven minute frosting | |||
| 355 | ml |
sugar
|
|
| 59 | ml |
water
|
|
| 15 | ml |
water
|
|
| 2 | each |
egg whites
|
*
|
| 15 | ml |
light corn syrup
|
|
| 1 | dash |
salt
|
*
|
| 5 | ml |
vanilla extract
|
|
Directions
CAKE: Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in flavorings.
Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350℉ (180℃) F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and cool completely.
Spread 1 layer with half of Pineapple Filling; sprinkle ⅓ cup coconut over filling.
Repeat with next layer.
Spread Seven-Minute Frosting on top cake.
PINEAPPLE FILLING: Combine sugar and flour in a small saucepan; add remaining ingredients.
Cook over medium heat, stirring constantly, until thickened (about 2 SEVEN-MINUTE FROSTING: Combine all ingredients except vanilla in top of a large double boiler.
Beat at low speed of an electric mixer 30 seconds or just until blended.
Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form.
Remove from heat.
Add vanilla; beat 2 minutes.
To prepare coconut: Carefully pierce eyes of coconut with screwdriver or ice pick; drain liquid.
Place coconut in pan.
Heat at 350℉ (180℃) F for 15 to 30 minutes or until cracks appear.
Remove from oven; cool.
Tap with hammer to open.
Pare off dark skin with vegetable peeler.
