Fresh Coconut Cake With Pineapple Custard

Name: Fresh Coconut Cake With Pineapple Custard
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 237 milliliters butter, softened; 170 grams package frozen unsweetened grated coconut, thawed and divided; 296 milliliters coconut milk; 4 larges eggs, at room temperature; 651 milliliters sifted all-purpose flour; 8 servings All-purpose flour; 473 milliliters DOMINO Granulated Sugar; 145 grams package JELL-O Vanilla Flavor Instant Pudding & Pie Filling; 473 milliliters 2% reduced-fat milk; 454 grams packages PHILADELPHIA Neufchâtel Cheese, 1/3 Less Fat than Cream Cheese; 59 milliliters FLORIDAS NATURAL Premium Brand Orange Juice; 237 milliliters crushed pineapple, drained; 1 teaspoons salt; 1 teaspoon vanilla extract; 8 servings CRISCO All-Vegetable Shortening; 454 grams frozen whipped topping, thawed

Fresh Coconut Cake With Pineapple Custard requires around 30 minutes from start to finish. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 1150 calories, 19g of protein, and 63g of fat. It can be enjoyed any time, but it is especially good for Mother's Day. If you have crisco all-vegetable shortening, butter, domino granulated sugar, and a few other ingredients on hand, you can make it.

Instructions

Grease 2 (9-inch) round cake pans with vegetable shortening. Lightly flour pans, and set aside.

Ingredients you will need

Vegetable Shortening

All Purpose Flour

Beat butter at medium speed with an electric mixer until creamy.

Ingredients you will need

Butter

Equipment you will use

Hand Mixer

Add eggs, 1 at a time, beating just until yellow disappears after each addition. Gradually add sugar, and beat until light and fluffy. Stir in vanilla.

Ingredients you will need

Vanilla

Sugar

Egg

Combine 2 3/4 cups flour, baking powder, and salt; add to butter mixture alternately with orange juice and coconut milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

Ingredients you will need

Baking Powder

Coconut Milk

Orange Juice

Butter

All Purpose Flour

Salt

Pour batter into prepared cake pans.

Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes.

Equipment you will use

Wire Rack

Oven

Remove cake from pans, and cool on a wire rack 1 hour or until completely cool.

Equipment you will use

Wire Rack

Cut each cooled layer in half lengthwise using a serrated knife. Chill layers 30 minutes.

Equipment you will use

Serrated Knife

Beat cream cheese at medium speed until fluffy.

Ingredients you will need

Cream Cheese

Add instant pudding mix and 2 cups milk, and beat at low speed until smooth.

Ingredients you will need

Pudding Mix

Milk

Place pineapple in a wire-mesh strainer; press with paper towels to remove liquid. Stir pineapple and 1/2 cup grated coconut into cream cheese mixture. Chill 30 minutes or until firm.

Ingredients you will need

Desiccated Coconut

Cream Cheese

Pineapple

Equipment you will use

Sieve

Paper Towels

Spread cream cheese mixture evenly between cake layers.

Ingredients you will need

Cream Cheese

Spread

Spread whipped topping on top and sides of cake, and sprinkle top and sides with remaining 1 cup grated coconut. Chill until ready to serve. Store in refrigerator.

Ingredients you will need

Whipped Topping