Coconut-Pineapple Cake With Cream Cheese Frosting
photo by lyles2007
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Yields:
-
1 3layer 9inch cake
ingredients
- 432.33 g can crushed pineapple in juice, undrained, divided use
- 354.88 ml butter, softened
- 709.77 ml sugar
- 5 eggs
- 118.29 ml carbonated lemon-lime beverage
- 709.77 ml cake flour, sifted
- 4.92 ml lemon extract
- 4.92 ml vanilla extract
- 170.09 g shredded coconut (for coating sides of cake)
-
Pineapple Filling
- 473.18 ml sugar
- 59.14 ml cornstarch
- 236.59 ml water
-
Cream Cheese Frosting
- 118.29 ml butter, softened
- 85.04 g cream cheese, softened
- 453.59 g powdered sugar, sifted
- 4.92 ml vanilla extract
directions
- Grease three 9" round cake pans, and line bottoms with parchment paper.
- Drain pineapple, reserving 3/4 cup juice.
- Remove 1/4 cup of the juice for the Cream Cheese Frosting.
- Reserve the pineapple for the Pineapple Filling.
- Beat butter at medium speed with a mixer until creamy; gradually add sugar, beating well.
- Add eggs, one at a time, beating until blended after each addition.
- Combine 1/2 cup reserved pineapple juice and 7-Up.
- Add flour to butter mixture alternately with juice mixture, beginning and ending with flour.
- Beat at low speed until blended after each addition.
- Stir in extracts.
- Pour 1/3 of batter into each of the prepared cake pans.
- Bake at 350 for 25- 30 minutes or until a wooden pick inserted in center comes out clean.
- Remove from pans immediately; cool on wire racks.
- Meanwhile make Pineapple Filling.
- Stir together sugar and cornstarch in a saucepan.
- Stir in pineapple and water.
- Cook over low heat, stirring occasionally, 15 minutes or until very thick.
- Cool.
- When cake is cool, make Cream Cheese Frosting.
- Beat butter and cream cheese at medium speed with an electric mixer until blended.
- Gradually add powdered sugar, vanilla, and enough pineapple juice to make frosting a good spreading consistency, mixing well.
- When cake has cooled, stack cake layers, spreading 3/4 cup Pineapple Filling between each layer, and spreading remaining filling on top of cake, spreading to within 1/2" of edges.
- Spread Cream Cheese Frosting on sides of cake, and pipe a border around the top 1/2" edge, or just spread some of the frosting around the edge.
- Sprinkle coconut on sides and border, coating the Cream Cheese Frosting.
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Reviews
-
The cake turned out just like the picture. Everyone thought it was store bought. And, I got raves from the crowd. I changed the steps just a bit...I put the pineapple mixture on one layer and the cream cheese frosting on the other layer. After frosting the sides I added a little more powdered sugar to the frosting to make it a little more firm. This helped in the piping. It is a special cake for a special event but I would make it again. Thanks!
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RECIPE SUBMITTED BY
PanNan
Needville, Texas