COCONUT PINEAPPLE CAKE
Categories Cake Rum Mixer Fruit Dessert Bake Coconut Pineapple Spring Birthday Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- Make cakes:
- Preheat oven to 350°F and butter 2 (8-inch) square cake pans (2 inches deep).
- Sift flour with salt into a bowl.
- Heat eggs and sugar in large metal bowl set over a pot of simmering water, gently whisking constantly, until lukewarm.
- Remove bowl from heat and add vanilla, then beat with an electric mixer at medium-high speed until thick and pale and tripled in volume (about 5 minutes with a standing mixer or 10 minutes with a hand held). Sift flour and salt over eggs in 2 batches, folding gently but thoroughly after each batch. Fold in melted butter until combined. Divide batter evenly between cake pans, smoothing tops.
- Bake cakes in middle of oven until a tester comes out clean and cakes are golden, about 15 minutes. Cool in pans on racks 5 minutes, then invert onto racks to cool completely.
- Make pineapple filling:
- Stir together filling ingredients in a heavy saucepan until cornstarch is dissolved. Bring to a boil, stirring constantly, then simmer, stirring, 3 minutes. Cool filling completely, stirring occasionally.
- Make rum syrup:
- Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar is dissolved. Remove from heat and stir in rum. Transfer to a small bowl and chill until ready to use.
- Assemble cake:
- Trim edges of cakes if necessary and cut each horizontally in half with a long serrated knife to form a total of 4 thin layers. Put 1 cake layer, cut side up, on a cake plate and brush top with some rum syrup, then spread half of pineapple filling over it. Top with another cake layer and brush with syrup, then spread with about 2/3 cup butter cream. Top with a third cake layer and brush with syrup, then spread remaining pineapple over it. Top with fourth layer, cut side down, and brush with remaining syrup. Frost sides and top of cake with remaining butter cream, then coat with coconut.
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Md. Sayed Didar
[email protected]This cake is the perfect summer dessert. It's light and refreshing, and the tropical flavors are amazing.
Nisrin Khoury
[email protected]I'm not a big fan of coconut, but I really enjoyed this cake. The pineapple flavor really balances out the coconut.
Chiegeonu Ezechi
[email protected]This cake is so moist and flavorful. I highly recommend it.
Adem Dkhili
[email protected]I've never made a coconut cake before, but this recipe was so easy to follow. The cake turned out perfect!
Kiana Hernandez
[email protected]This cake is a must-try for any coconut lover.
LucifersBabe 96
[email protected]I'm definitely going to be making this cake again. It's so good!
Asad Bhatti
[email protected]This cake is perfect for any occasion. It's easy to make and always a crowd-pleaser.
Chris Gosse
[email protected]I made this cake for a friend's birthday, and she loved it! She said it was the best coconut cake she'd ever had.
Siddiqui sultan
[email protected]This cake is moist and delicious. The pineapple adds a nice tangy flavor.
Arike Adebari
[email protected]I love the combination of coconut and pineapple in this cake. It's so refreshing and summery.
DZ jouker
[email protected]This cake is so easy to make, and it always turns out perfectly. I've made it several times for potlucks and parties, and it's always a favorite.
Laiba hanif
[email protected]I'm not usually a fan of coconut, but this cake changed my mind. It was so light and fluffy, and the pineapple added a perfect touch of sweetness.
oluwabunmi Ayenuwa
[email protected]This cake was a huge hit at my party! Everyone loved the moist texture and the sweet, tropical flavor.