Featured Pinch Tips Video
- 1 c
- pineapple juice
- 1/2 c
- 2 Tbsp
- butter, unsalted
- 1 pinch
- angel food cake mix
- 16 oz
- vanilla frosting
- 2 Tbsp
- orange juice, fresh
- 1 Tbsp
- orange zest
- 30 oz
- canned mandarin oranges, drained
- 20 oz
- pineapple slices, drained and cut into quarters
- 8 oz
- cream cheese frosting
- 2 c
- sweetened shredded coconut, toasted -recipe follows
1PINEAPPLE CURD: Bring juice from canned pineapple to a boil. Whisk together, eggs and sugar in medium bowl. Add to pineapple juice, whisking continuously, over medium heat until it becomes thick, about 3-4 minutes.
2Take off heat, stir in butter and salt. Pour in small bowl, cover with plastic wrap and refrigerate 1 hour.
3CAKE: Bake cake according to package directions. When cooled, slice horizontal into 3 even layers.
4Take vanilla frosting, orange juice and orange zest; stir to combine.
5Place bottom layer of cake on platter, spread 1/2 of orange frosting on bottom layer, top with mandarin oranges.
6Place another layer of cake on top, spread pineapple curd over this layer and top with 4 slices of pineapple rings, cut into 1/2.
7Add a third layer of cake, frost all around the sides with rest of orange frosting. Frost top with cream cheese frosting.
8Cut 4 pineapple rings into quarters and layer on top of cream cheese frosting. Add the second can of drained, mandarin oranges on this layer with the pineapple.
9Press toasted coconut into sides and on top of cake.
10HOW TO TOAST COCONUT: Spread 8 oz flaked (I prefer flake) or shredded and sweetened coconut evenly on a large oven pan in pre heated oven @ 350. Watch carefully (10 - 12 minutes) until very light brown in color. Remove from oven and cool completely.