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Pineapple-Coconut Cake!

Don't let the taste stop you from sharing the recipe with your friends! 🤤

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This is one of my most favorite cakes ever! I have a deep love of coconut and pineapple- combining the two? Its outrageous! My friend Rebecca is bringing us this yummy recipe today!






INGREDIENTS
  

FOR CAKE

  • 1/2 cup Butter or hard margerine softened
  • 1 cup White Sugar
  • 1 tsp Finely Grated Lemon Zest
  • 2 Large Eggs
  • 1 Can 14oz 398ml of crushed pineapple, with juice
  • 1/3 cup Milk
  • 2 cups All-purpuse Flour
  • 4 tsp Baking Powder
  • 3/4 Medium Sweetened Coconut

PINEAPPLE ICING INGREDIENTS

  • 3 Tbsp Butter.softened
  • 1/3 cup Pineapple Juice
  • 4 cups Icing confectioner's Sugar
  • 1/2 cup Medium Sweetened Coconut

INSTRUCTIONS

  • Beat butter, sugar and lemon zest in large bowl until light and creamy.
  • Add eggs, 1 at a time, beating well after each addition.
  • Add pineapple with juice and milk, Beat until just combined. Mixture make look curdled, but will come together when flour is added.
  • Combine flour and baking powder in small bowl. Add to pineapple mixture. Add coconut. Stir well. Line bottoms of 2 greased 8 inch round pans with waxed paper.
  • Divide and pour batter into pans. Spread evenly.
  • Bake in 325*F (160*C) oven for about 45 minutes until toothpick inserted in center comes out clean.
  • Let stand in pans on wire rack for 10 minutes.
  • Remove cakes from wax paper and resubmit to wire racks to cool completely.

MAKING ICING

  • 1 Coconut, eyes speared and drained discard juice. Crack and grate ribbons and Toast (these take alittle longer but don't turn your back away from the coconut, and shuffle it around a lot so not to burn it, It should look slightly peachy looking

HOW TO TOAST COCONUT

  • Place on shallow cookie sheet at 350* for 2-5min watching and shaking sheet.
  • Careful coconut toasts very QUICKLY!

ICING INSTRUCTION

  • Beat butter and pineapple juice until smooth. Add Icing sugar, 1/2 cup at a time while beating, until spreading consistency. Makes 1 1/3 cups icing.
  • Spinkle coconut over top of cake.
  • Lightly press coconut ribbons into icing around sides.
  • Chill until ready to serve
  • ENJOY!

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