Pineapple Coconut Cake
- 5 eggs, separated
- 1 can (20oz) crushed pineapple
- 1 1/2 c. flour
- 2 1/2 tsp baking powder
- 1 1/4 c. sugar, divided
- 1/4 c. butter, melted
- 2 tsp coconut extract
- 1 tsp vanilla
- 4 c. heavy whipping cream
- 1 1/2 c. icing sugar
- 2 pkgs (8oz each) cream cheese
- 5 c. flaked coconut
Place egg whites in bowl and let stand at room temp for 30 min. Drain pineapple, reserve 1 c. juice.
Combine flour, baking powder. In bowl beat egg yolks until thickened. Gradually add 1 cup sugar, beating until
thick and lemon colored. Beat in butter, extracts and 1/2 cup juice. Add dry ingredients, until blended.
Beat egg whites until peaks form. Gradually add remaining sugar, 1 tbsp at a time. Fold into batter.
Bake in 2 - 9'' greased round pans at 350 for 20 minutes.
In large bowl beat cream cheese until smooth. Add 1 cup icing sugar, beat. Add pineapple and remaining sugar until well blended. Add 2 cups coconut. Fold in whipping cream. Refrigerate for 1 hour.
Cut cakes in halves. Drizzle with 2 tbsp reserved juice, spread with mouses, layer. Top cake with coconut.