Pineapple Coconut Hot Milk Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350º F.
  • Grease and line a 9-by-13-inch baking pan.
  • Sift the flour, baking powder, and salt together.
  • Heat the milk and butter over medium heat just until the butter melts and the milk is hot (150º F).
  • Beat the eggs and sugar until thick and light colored.
  • Add the vanilla.
  • Stir in the flour mixture.
  • Slowly add the hot milk mixture, mixing just until smooth.
  • Fill the prepared pan and bake for 45 minutes or until a cake tester comes out clean.
  • Cool briefly in the pan, then loosen the cake by running a knife around the edges.
  • Remove liner and cool on a wire rack.
  • Make the frosting: Beat the butter, cream cheese, vanilla, and rum until they are smooth.
  • Add the confectioners' sugar 1 cup at a time and beat until smooth.
  • Mix in crushed pineapple.
  • Frost the top and sides of the cake.
  • Cover top and sides of the cake with coconut, pressing it into the frosting.
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