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Quick Coconut-Pineapple Cake

Quick Coconut-Pineapple Cake
Quick Coconut-Pineapple Cake requires about 10 minutes from start to finish. One serving contains 544 calories, 4g of protein, and 17g of fat. This recipe serves 12. A mixture of pineapple preserves, lemon extract, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

1
Beat first 5 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes.
Equipment you will use
Hand MixerHand Mixer
2
Pour batter evenly into 2 greased and floured 9-inch round cake pans.
3
Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Equipment you will use
OvenOven
4
Remove from pans immediately; cool layers completely on wire racks.
5
Combine preserves and lemon curd.
Ingredients you will need
Lemon CurdLemon Curd
PreservesPreserves
6
Spread 3/4 cup filling between cake layers; spread remaining filling on top of cake.
Ingredients you will need
SpreadSpread
7
Spread frosting on sides of cake; gently press coconut evenly onto sides of cake.
Ingredients you will need
FrostingFrosting
CoconutCoconut
SpreadSpread
8
Garnish, if desired.
DifficultyNormal
Ready In10 m.
Servings12
Health Score1
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