The fresh pineapple cake layers, pineapple filling, and coconut cream cheese frosting make this Pineapple Coconut Cake moist and tasty.
– 3 cups (342g) cake flour – 1 Tablespoon (12g) baking powder – ½ teaspoon salt (2g) – 6 egg whites (180g) – ¾ cup (8oz.) (227g) – ⅔ cup (152g) milk – 1 teaspoon (4g) vanilla extract – ¼ cup (54g) vegetable oil – 2 cups (400g) sugar – 1 cup (2 sticks) (226g) – One 20 ounce can (567g) of crushed pineapple – ½ cup (100g) granulated sugar – 2 Tablespoons (14g) cornstarch – 2 sticks (1 cup) (226g) – 2 (8oz.) packages cream cheese – 1 ½ teaspoons (6g) coconut extract – 1 teaspoon (4g) vanilla extract – 6 to 6 ½ cups ( 747g) powdered sugar – pinch salt
Ingredients
Set the oven to 350 degrees and grease and flour three 8-inch round pans. In the bottom of each pan, put a circle of waxed or parchment paper. Fruit cakes tend to stick together.
Mix flour, baking powder, and salt in a medium bowl for 30 seconds.Add egg whites, crushed pineapple, juice, milk, vanilla, and vegetable oil to another bowl. Mix with fork.
Add butter to your mixer bowl and beat on medium speed until creamy. Gradually add the sugar and beat until lighter and fluffy, 3–5 minutes, longer with a hand mixer.
Add the flour mixture and the wet components in stages, beginning and finishing with the dry ingredients. There should be three additions of dry ingredients and two additions of wet ingredients.
Using a speed that ranges from low to medium, beat the ingredients until they are completely combined. Do not mix at a speed that is higher than medium or overmix.
Put it in the oven at 350 degrees for 20 to 25 minutes. After 18 minutes, check it. The cake is done when a toothpick comes out clean or with only a few bits stuck to it.
After 5 minutes on a cooling rack, flip out the cakes. Makes 7 ½ cups batterCake layers are robust enough for fondant with this recipe for cupcakes.
Put everything in a pot and cook over medium-low heat. When the liquid starts to boil, keep stirring it for about one to two minutes, or until it starts to get thicker.
Remember that it will get even thicker as it cools. Let it cool down completely in the fridge before you use it.Put the butter in the bowl and mix it in until it's smooth.
Beat the butter with tiny to medium-sized pieces of cream cheese until smooth.Vanilla and coconut extracts.Slowly beat in powdered sugar until smooth. Avoid beating above medium pace or for too long.
Beat longer to soften icing. Refrigerate briefly if it becomes too soft to pipe.Use chilled frosting. If it becomes too soft, chill or freeze for 5 minutes to return to piping consistency.
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