Pineapple Coconut Cake
This incredible 4-layer coconut cake filled with sweetened pineapple will definitely transport you to somewhere tropical. Course: DessertCuisine: American Servings: 12
Ingredients
- COCONUT CAKE:
- 2 1/4 c. all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2/3 c. buttermilk
- 1/4 c. coconut milk or heavy cream
- 2 tsp. vanilla extract
- 1 tsp coconut extract
- 1 1/3 c. granulated sugar
- 1 c. unsalted butter
- 3 lg. eggs
- 2/3 c. shredded sweetened coconut
- PINEAPPLE FILLING:
- 1 (20 oz.) can crushed pineapple with juice
- 2/3 c. granulated sugar
- 2 T. cornstarch
- CREAM CHEESE FROSTING:
- 1 (8 oz.) pkg. cream cheese room temperature
- 4 T. butter room temperature
- 2 T. sour cream
- 2 c. confectioners’ sugar
- 1/2 tsp. vanilla extract
- 1 1/2 c. toasted sweetened coconut
- Candied pineapple for garnish
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