The best delicious Pineapple Coconut Layer Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pineapple Coconut Layer Cake recipe today!
Hello my friends, this Pineapple Coconut Layer Cake recipe will not disappoint, I promise! Made with simple ingredients, our Pineapple Coconut Layer Cake is amazingly delicious, and addictive, everyone will be asking for more Pineapple Coconut Layer Cake.
What Makes This Pineapple Coconut Layer Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pineapple Coconut Layer Cake.
Ready to make this Pineapple Coconut Layer Cake Recipe? Let’s do it!
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FOR CAKE LAYERS
2 1/3 c Cake flour; (not
-self-rising)
2 1/2 ts Baking powder
1/2 ts Salt
1 c Milk
1 1/2 ts Vanilla
2 Sticks unsalted butter;
-softened (1 cup)
1 1/2 c Sugar
5 lg Eggs; beaten lightly
-FOR FILLING-
A; (28-ounce) can
; crushed pineapple
; in unsweetened
; juice
1 tb Cornstarch
A rounded 1/4 cup sugar
-FOR SEVEN-MINUTE FROSTING-
2 lg Egg whites
1 1/2 c Sugar
1/2 c Water
1 tb Light corn syrup
1 ts Vanilla
2 2/3 c Sweetened flaked coconut; (a
-7-ounce bag),
; toasted goldenand
; cooled
Make cake layers:
Preheat oven to 350F. Line bottoms of 2 buttered 9- by2-inch round cake
pans with rounds of wax paper. Dust pans with flour, knocking out excess.
Into a bowl sift together flour, baking powder, and salt. In a glass
measuring cup stir together milk and vanilla. In a bowl with an electric
mixer on medium speed cream butter 1 minute and add sugar in a steady
stream, beating until light and fluffy, about 4 minutes, scraping bowl
occasionally. Beat in eggs, a little at a time, beating well after each
addition, until pale and fluffy. Stir in flour mixture in 4 batches
alternately with milk, beginning and ending with flour mixture and stirring
after each addition until batter is smooth.
Divide batter between pans, smoothing tops, and bake in middle of oven
until a tester inserted in center comes out clean, about 30 minutes. Cool
cake layers in pans on racks 10 minutes. Run a thin knife around edge of
each pan and invert cake layers onto racks. Remove wax paper carefully and
cool cake layers completely. Cake layers may be made 5 days ahead and
frozen, wrapped in plastic wrap and foil. Thaw cake layers in refrigerator
1 day before proceeding with recipe.
Make filling:
In a heavy saucepan stir together filling ingredients until cornstarch is
dissolved. Bring mixture to a boil, stirring constantly, and simmer,
stirring, 3 minutes. Cool filling completely. Filling may be made 3 days
ahead and chilled, covered.
Assemble cake layers and filling:
With a long serrated knife halve each cake layer horizontally. Stack cake
layers on a cake plate, spreading filling between layers.
Make frosting:
In a double boiler or in a large metal bowl with a hand-held electric mixer
beat together all frosting ingredients except vanilla until combined. Set
mixture over a saucepan of boiling water and beat on high speed until it
holds stiff, glossy peaks, about 7 minutes. (Depending on mixer and weather
this may take longer than 7 minutes.) Remove double boiler or bowl from
heat and beat in vanilla. Beat frosting until cooled and spreadable.
Spread top and side of cake with frosting and coat cake with coconut.
Makes one double-layered 9 inch round cake.
Yields
1 servings
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