Pineapple Coconut Cake

Pineapple Coconut Cake

4
Brenda Vandervort 2

"An experiment gone great!"
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Ingredients

1 h 15 m servings 506 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 506 kcal
  • 25%
  • Fat:
  • 31.8 g
  • 49%
  • Carbs:
  • 52.5g
  • 17%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 324 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch square pans.
  2. Beat 3/4 cup butter in a bowl using an electric mixer until light and fluffy. Slowly drizzle oil into creamed butter while continuing to beat butter until mixture is smooth. Beat white sugar, 1 cup at a time, into butter mixture until incorporated. Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, 1 at a time, into butter mixture, beating well until each egg is fully incorporated.
  3. Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans.
  4. Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes.
  5. Mix confectioners' sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners' sugar until desired consistency is reached.
  6. Place 1 cake on a serving platter and top with a layer of icing. Place second cake over icing layer. Cover entire cake with remaining icing. Dust sides of cake with shredded coconut and top with crushed pineapple.

Reviews

4

Cake is great. used my own icing.

I made the icing first. It turned out a hot mess because it was just pure butter with pineapple flavoring (from the juice). Luckily I was able to whip it into shape by adding MORE confectioners ...

Amazing! Very good recipe. I used It to make the most beautiful double layer coconut raspberry cake.

No access to coconut milk here in Mexico, but did find Cream of Coconut, which I used half cup this & half milk. Cake is very grainy-I would advise using parchment paper on bottom of cake pans-I...