Pineapple-Coconut Cake

By carvalhohm

Ingredients

• 2.5 cup(s) all-purpose flour
• 2.5 teaspoon(s) baking powder
• 1 teaspoon(s) salt
• 1/4 cup(s) well-stirred cream of coconut (from 15-ounce can)*
• 1 can(s) (8 ounces) crushed pineapple in juice
• 1 tablespoon(s) vanilla extract
• 1.5 cup(s) sugar
• 1/2 cup(s) (1 stick) butter or margarine, softened
• 3 large eggs
• 3/4 cup(s) sugar
• 1/2 cup(s) all-purpose flour
• 1 cup(s) well-stirred cream of coconut
• 2 tablespoon(s) well-stirred cream of coconut
• 2 teaspoon(s) vanilla extract
• 1 cup(s) (2 sticks) unsalted butter (no substitutions), softened
• 1 bag(s) (7 ounces, or 2 2/3 cups) sweetened flaked coconut

Details

Servings 16
Preparation time 35mins
Cooking time 60mins
Adapted from goodhousekeeping.com

Preparation

Step 1

Preheat oven to 350 degrees F. Grease and flour 13x9-inch metal baking pan.

Prepare Pineapple-Coconut Cake: On waxed paper, combine flour, baking powder, and salt. In 2-cup liquid measuring cup, combine cream of coconut, pineapple with its juice, and vanilla.

In large bowl, with mixer at low speed, beat sugar and butter just until blended. Increase speed to medium-high and beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.

Beat in flour mixture alternately with pineapple mixture just until blended, beginning and ending with flour mixture and occasionally scraping bowl.

Pour batter into prepared pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Loosen cake from pan; invert onto rack to cool completely.

Meanwhile, prepare Silky Coconut Butter Frosting: In 2-quart saucepan, combine sugar and flour. Gradually stir in cream of coconut until smooth. Cook over medium-high heat until mixture thickens and boils, stirring frequently. Reduce heat to low; cook 2 minutes, stirring constantly. Remove saucepan from heat; stir in vanilla. Cool completely.

In large bowl, with mixer at medium speed, beat butter until creamy. Gradually beat in cream-of-coconut mixture. Makes about 3 cups.

Frost cake with frosting and sprinkle with coconut. Cut into squares and serve.

*Reserve cream of coconut remaining in can (1 cup plus 2 tablespoons) to use in frosting recipe.