This recipe was written for my son for the county fair. Again, he was a top 10 and sold for big bucks! This cake is richly coconut with a cool pineapple filling. The coconut buttercream is marshmallow-light and super yummy.
In a mixing bowl, cream together butter, sugar, and coconut extract. Add eggs, one at a time, beating well after each addition.
In a bowl, sift together flour, salt, baking powder, and baking soda. In a large glass, combine coconut milk and cream of coconut.
Add dry ingredients to butter alternately with liquid ingredients. Stir in coconut flakes.
Pour into 2-9” greased & floured cake pans. Bake at 350 degrees for 30 minutes or until done.
In a saucepan over medium heat, combine pineapple, 1 c sugar, cornstarch, salt, and 6 TBSP butter. Cook over medium heat until thick and bubbly, stirring frequently to prevent burning. Allow to cool completely before filling cake.
In a mixing bowl, cream butter, shortening, salt, and coconut extract. When smooth, add meringue powder and ½ of powdered sugar. Mix on low until smooth. Add remaining powdered sugar in ½ c. increments mixing well after each addition. Add coconut milk until desired consistency is reached. When all ingredients have been incorporated, turn mixer to high and whip for 5 minutes or until fluffy.
Garnish with 2 c. toasted coconut flakes around sides.
Using a serrated knife or cake leveler, remove tops of cakes to make them flat. Split each cake later in half, producing a total of 4 cake layers. Divide pineapple filling into thirds. Spread a third between each layer. Spread coconut buttercream around edges and sides. Pack toasted coconut flakes around sides. Pipe buttercream rosettes on top and sprinkle with coconut flakes.