How To make Coconut Pineapple Cake(Corrected)
CAKE: 1 cup Butter or margarine
, softened
2 cups Sugar
4 Eggs
3 cups Cake flour :
, sifted
1 Tbsp Baking powder
1/4 tsp Salt
1 cup Milk
1 tsp Vanilla extract
1 tsp Almond extract
Pineapple Filling (see below) 2 cups Coconut, grated :
(divided)
Seven-Minute Frosting -- (see below) PINEAPPLE FILLING: 1 cup Sugar
3 Tbsp All-purpose flour
2 Eggs -- , beaten
1 8-oz. can Crushed pineapple -- , undrained
2 Tbsp Lemon juice
1 Tbsp Butter or margarine
1 tsp Vanilla extract
SEVEN-MINUTE FROSTING: 1 1/2 cups Sugar
1/4 cup Cold water -- (+1 Tbsp.)
2 Egg whites
1 Tbsp Light corn syrup
Dash of salt 1 tsp Vanilla extract
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 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 1/3 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 or until
To prepare coconut: Carefully pierce eyes of coconut with screwdriver or ice pick; drain liquid. Place coconut in pan. Heat at 350F 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.
Recipe from March 1989 Southern Living Magazine, p. 89 Recipe by Susan Todd, Shreveport, Louisiana
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Pineapple Chiffon Cake With Whipped Cream Icing
For the chiffon Cake
8 egg yolks
80 g sugar or 1/3 cup plus 1/2 tbsp
100 of pineapple syrup from the can of pineapple crushed
100 ml oil
1/4 tsp salt
200 g cake flour or 1 1/4 cup
For the Meringue
8 egg whites
1/2 tsp cream of tartar
100 g sugar
for the Icing
2 cups whipping cream +100 ml extra whipping cream to include pipping and decoration
450g of crushed pineapple with the syrup drained
1/2 cup powdered sugar (I measure first then sift)
Optional : pineapple chunks to decorate the top and 3 pcs. of cherries
My Mother's Yellow Pineapple Cake
This yellow cake with a pineapple filling is the best. Perfect cake for Easter or anytime.
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Carrie Redding
% Carrie's Cozy Kitchen
P.O. Box 28884
Jacksonville, FL 32226
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Edited by - Mehul Jain
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