Coconut-Pineapple Cake With Cream Cheese Frosting
By Vernice Harper from The Village of Oakland Woods
This scrumptious and beautiful coconut butter cake with pineapple filling is finished with a cloud of coconut icing. It’s delicious, it’s moist, and it’s perfect for holidays and any other occasion!
Ingredients
1 1/2 C butter, softened
3 C sugar
5 eggs
1/2 C carbonated lemon-lime beverage
½ C pineapple juice
3 C cake flour, sifted
1 tsp lemon extract
1 tsp vanilla extract
6 oz shredded coconut ( for coating sides of cake)
Pineapple Filling
2 C sugar
1/4 C cornstarch
1 C water
reserved crushed pineapple
Cream Cheese Frosting
1/2 C butter, softened
3 oz cream cheese, softened
1 lb. powdered sugar, sifted
1 tsp vanilla extract
Directions
Grease and line three 9″ round cake pans with parchment paper. Drain the pineapple, reserving 3/4 cup of juice, and set aside 1/4 cup for the cream cheese frosting. Beat butter and sugar until creamy, then add eggs one at a time. Combine the reserved pineapple juice with 7-Up, and alternate adding flour and juice mixtures to the butter mixture, beginning and ending with flour. Stir in extracts, then pour the batter evenly into the pans. Bake at 350°F for 25-30 minutes or until a toothpick comes out clean. Cool on wire racks. Meanwhile, make the pineapple filling by cooking sugar, cornstarch, pineapple, and water over low heat for about 15 minutes, until thick. Cool. For the frosting, beat butter and cream cheese until blended, then add powdered sugar, vanilla, and enough pineapple juice for a spreadable consistency. Once the cakes are cool, stack the layers, spreading pineapple filling between each, and frosting the sides and top. Garnish with coconut on the sides and border, and pipe or spread extra frosting on top.
