Coconut Pineapple Cake

Coconut Pineapple Cake
Coconut Pineapple Cake might be just the dessert you are searching for. This recipe serves 8. One portion of this dish contains approximately 8g of protein, 27g of fat, and If you have salt, eggs, rum, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

1
Preheat oven to 350°F and butter 2 (8-inch) square cake pans (2 inches deep).
Ingredients you will need
ButterButter
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OvenOven
2
Sift flour with salt into a bowl.
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All Purpose FlourAll Purpose Flour
SaltSalt
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BowlBowl
3
Heat eggs and sugar in large metal bowl set over a pot of simmering water, gently whisking constantly, until lukewarm.
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SugarSugar
WaterWater
EggEgg
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WhiskWhisk
BowlBowl
PotPot
4
Remove bowl from heat and add vanilla, then beat with an electric mixer at medium-high speed until thick and pale and tripled in volume (about 5 minutes with a standing mixer or 10 minutes with a hand held). Sift flour and salt over eggs in 2 batches, folding gently but thoroughly after each batch. Fold in melted butter until combined. Divide batter evenly between cake pans, smoothing tops.
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VanillaVanilla
ButterButter
All Purpose FlourAll Purpose Flour
EggEgg
SaltSalt
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Hand MixerHand Mixer
BlenderBlender
BowlBowl
5
Bake cakes in middle of oven until a tester comes out clean and cakes are golden, about 15 minutes. Cool in pans on racks 5 minutes, then invert onto racks to cool completely.
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OvenOven
1
Stir together filling ingredients in a heavy saucepan until cornstarch is dissolved. Bring to a boil, stirring constantly, then simmer, stirring, 3 minutes. Cool filling completely, stirring occasionally.
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Corn StarchCorn Starch
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Sauce PanSauce Pan
1
Bring water and sugar to a boil in a small heavy saucepan, stirring until sugar is dissolved.
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SugarSugar
WaterWater
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Sauce PanSauce Pan
2
Remove from heat and stir in rum.
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RumRum
3
Transfer to a small bowl and chill until ready to use.
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BowlBowl
1
Trim edges of cakes if necessary and cut each horizontally in half with a long serrated knife to form a total of 4 thin layers. Put 1 cake layer, cut side up, on a cake plate and brush top with some rum syrup, then spread half of pineapple filling over it. Top with another cake layer and brush with syrup, then spread with about 2/3 cup butter cream. Top with a third cake layer and brush with syrup, then spread remaining pineapple over it. Top with fourth layer, cut side down, and brush with remaining syrup. Frost sides and top of cake with remaining butter cream, then coat with coconut.
Ingredients you will need
PineapplePineapple
CoconutCoconut
ButterButter
SyrupSyrup
CreamCream
RumRum
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Serrated KnifeSerrated Knife
1
·Cake layers can be made 2 days ahead and left unsplit. Keep, wrapped well in plastic wrap, at room temperature.·Pineapple filling can be prepared 3 days ahead and chilled, covered.·Rum syrup can be made 1 week ahead and chilled, covered.·Cake can be assembled 1 day ahead and chilled, covered. Bring to room temperature before serving.
Ingredients you will need
PineapplePineapple
SyrupSyrup
WrapWrap
RumRum
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Plastic WrapPlastic Wrap
DifficultyExpert
Ready In3 hrs
Servings8
Health Score3
Dish TypesSide Dish
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