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Coconut Pineapple Cake - butter

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Categories:
butter sugar eggs cake flour baking powder salt milk vanilla almond coconut sugar flour eggs pineapple lemon juice butter vanilla sugar water water egg whites corn syrup salt vanilla
Viewed: 29 - Published at: 8 years ago

Ingredients

  • 1 cup butter softened
  • 2 cups sugar
  • 4 large eggs
  • 3 cups cake flour sifted
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 cups coconut grated, (divided)
  • 1 cup sugar
  • 3 tablespoons flour, all-purpose
  • 2 large eggs beaten
  • 8 ounces pineapple, canned with juice crushed, undrained
  • 2 tablespoons lemon juice
  • 1 tablespoon butter or margarine
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sugar
  • 1/4 cup water
  • 1 tablespoon water
  • 2 each egg whites
  • 1 tablespoon corn syrup, light
  • 1 dash salt
  • 1 teaspoon vanilla extract

Method

  • CAKE: Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
  • Add eggs, one at a time, beating well after each addition.
  • Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
  • Mix after each addition.
  • Stir in flavorings.
  • Pour batter into 3 greased and floured 9-inch round cakepans.
  • Bake at 350F (180C) F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pans 10 minutes; remove from pans, and cool completely.
  • Spread 1 layer with half of Pineapple Filling; sprinkle 13 cup coconut over filling.
  • Repeat with next layer.
  • Spread Seven-Minute Frosting on top cake.
  • PINEAPPLE FILLING: Combine sugar and flour in a small saucepan; add remaining ingredients.
  • Cook over medium heat, stirring constantly, until thickened (about 2 SEVEN-MINUTE FROSTING: Combine all ingredients except vanilla in top of a large double boiler.
  • Beat at low speed of an electric mixer 30 seconds or just until blended.
  • Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form.
  • Remove from heat.
  • Add vanilla; beat 2 minutes.
  • To prepare coconut: Carefully pierce eyes of coconut with screwdriver or ice pick; drain liquid.
  • Place coconut in pan.
  • Heat at 350F (180C) F for 15 to 30 minutes or until cracks appear.
  • Remove from oven; cool.
  • Tap with hammer to open.
  • Pare off dark skin with vegetable peeler.

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