Coconut and pineapple cake

Written by DYAN


°1 (15 1/4 ounce) can pineapple crushed into juice, undrained

°1 12 cups butter or soft margarine

°3 cups of sugar

°5 large eggs

°1/2 cup lime soft drink*

°3 cups of cake flour, sifted

°1 teaspoon of lemon extract

°1 teaspoon vanilla

+Pineapple Cream Cheese Frosting Filling:

°2 packages (8 ounces each) soft cream cheese

°1 package (6 ounces) frozen shredded coconut, thawed

°Garnish: a sprig of fresh mint


Grease bottom and sides of 3 (9-inch) round cake pans; Line bottoms with wax paper. Grease and flour wax paper.

Strain the pineapple, reserving 3/4 cup juice. Remove 1/4 cup of the reserved juice for garnishing the cream cheese frosting and reserve the crushed pineapple for the pineapple filling.

Beat the butter on medium speed with an electric mixer until creamy. Gradually adding sugar, beat well. Adding eggs, 1 at a time, beating to blended after each addition.

Mix half a cup of pineapple juice with a soft drink. Add flour to butter mixture alternating with juice mixture, starting with flour and ending with flour. Beat on low speed until blended after each addition. stir in the extracts. Pour into prepared cake molds.

Bake at 350° for 25 to 30 minutes or until a skewer inserted in the center comes out clean. Remove from pans promptly; Cool on wire racks.

Spread 3/4 cup of the pineapple filling between the cake layers and the remaining filling on top of the cake. Spread cream cheese on sides of cake; Border the tube around the top, if desired. Sprinkle with coconut. Decorate it as desired.

*For the lemon-lime drink, we used 7-Up. Its level of carbonation makes the layers rise beautifully.

Enjoy !

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