Name: Coconut Cake with Crushed Pineapple
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: All-purpose flour - 3 cups; White sugar - 2 cups; Salt - 1 ½ teaspoons; Baking soda - 1 teaspoon; Eggs, lightly beaten - 3 large; Unsalted butter, melted - 1 cup; Sour cream - ½ cup; Vanilla extract - 1 teaspoon; Coconut extract - ½ teaspoon; Crushed pineapple in juice, undrained - 1 (20 ounce) can; Packed sweetened flaked coconut - 1 cup; Unsalted butter, at room temperature - 1 cup; Powdered sugar - 1 (16 ounce) package; Heavy cream, or more as needed - 2 tablespoons; Vanilla extract - 1 teaspoon; Kosher salt - ½ teaspoon; Crushed pineapple in juice, drained and juice reserved - 1 (8 ounce) can; Packed sweetened flaked coconut - 1 cup; Pineapple tidbits, drained - ¼ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Cake with Crushed Pineapple

1. All-purpose flour - 3 cups

2. White sugar - 2 cups

3. Salt - 1 ½ teaspoons

4. Baking soda - 1 teaspoon

5. Eggs, lightly beaten - 3 large

6. Unsalted butter, melted - 1 cup

7. Sour cream - ½ cup

8. Vanilla extract - 1 teaspoon

9. Coconut extract - ½ teaspoon

10. Crushed pineapple in juice, undrained - 1 (20 ounce) can

11. Packed sweetened flaked coconut - 1 cup

12. Unsalted butter, at room temperature - 1 cup

13. Powdered sugar - 1 (16 ounce) package

14. Heavy cream, or more as needed - 2 tablespoons

15. Vanilla extract - 1 teaspoon

16. Kosher salt - ½ teaspoon

17. Crushed pineapple in juice, drained and juice reserved - 1 (8 ounce) can

18. Packed sweetened flaked coconut - 1 cup

19. Pineapple tidbits, drained - ¼ cup

How to cook deliciously - Coconut Cake with Crushed Pineapple

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Butter three 9-inch round cake pans and dust lightly with flour.

2. Stage

Prepare cake: Stir flour, sugar, salt, and baking soda together in a large bowl. Stir in eggs and melted butter until just combined. Add sour cream, vanilla and coconut extracts, undrained pineapple and coconut; stir until combined. Divide batter evenly into the three prepared pans.

3. Stage

Bake in the center of the preheated oven until a wooden pick inserted in the middle of a layer comes out clean, 30 to 35 minutes. Cool in the pans on wire racks about 10 minutes. Turn layers out onto the racks and cool completely, about 1 hour.

4. Stage

Prepare the buttercream frosting: Beat butter in the bowl of an electric mixer until fluffy and lighter in color. Add 1 cup powdered sugar and 1 tablespoon cream; beat on medium speed for about 1 minute. When the sugar is fully incorporated, add vanilla, salt, 1 additional cup of powdered sugar, and 1 more tablespoon cream; beat for about 2 minutes. Beat in the remaining powdered sugar. If the frosting is too stiff, add a few drops of cream and stir again. Repeat until the desired consistency is reached.

5. Stage

Prepare the filling: Remove 1 cup of the frosting and place in a medium mixing bowl. Add drained, crushed pineapple and stir. Add a few drops of reserved pineapple juice if the mixture is too stiff.

6. Stage

To assemble: place one cake layer on a cake plate or stand. Spread 1/2 of the filling on top of the first layer. Put the second layer in place and spread the remaining filling on it. Place the third layer on the top and spread the remaining buttercream frosting on the top and sides of the cake. Garnish the top of the cake with flaked coconut, and add drained pineapple tidbits as desired.