coconut cake w/ pineapple frosting

Name: COCONUT CAKE W/ PINEAPPLE FROSTING
Prep time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 cup(s) butter, room temp; 2 cup(s) sugar; 4 large eggs, room temp; 3 cup(s) self rising flour; 1 cup(s) coconut milk; 2 teaspoon(s) vanilla; ## FILLING; 3/4 cup(s) sugar; 1 cup(s) sour cream; 4 tablespoon(s) coconut milk (reg milk ok); 1/2 cup(s) coconut, flaked; ## FROSTING; 8 ounce(s) cream cheese, room temp; 1/2 cup(s) butter, room temp; 1 pound(s) confectioners sugar; 1 cup(s) canned crushed pineapple in its own juice not heavy syrup (squeezed dry)

(1 RATING)

49 Pinches 7 Photos

Lora DiGs

Monroe Township, NJ

Updated on Mar 30, 2016

THIS IS A DELICIOUS CAKE THAT I USUALLY MAKE FOR HOLIDAYS CAUSE ITS JUST TOOOOO GOOD N TOOOOO MUCH CAKE FOR MY FAMILY OF FOUR.....ITS THE KIND OF CAKE THATS WORTH THE EFFORT TO MAKE...AKA PIÑA COLADA CAKE :)

Rate

prep time 40 Min

cook time

method Bake

yield 6-8 serving(s)

Ingredients

1 cup butter, room temp
2 cups sugar
4 large eggs, room temp
3 cups self rising flour
1 cup coconut milk
2 teaspoons vanilla
FILLING
3/4 cup sugar
1 cup sour cream
4 tablespoons coconut milk (reg milk ok)
1/2 cup coconut, flaked
FROSTING
8 ounces cream cheese, room temp
1/2 cup butter, room temp
1 pound confectioners sugar
1 cup canned crushed pineapple in its own juice not heavy syrup (squeezed dry)

How To Make coconut cake w/ pineapple frosting

Step 1

GREASE N FLOUR 3 ROUND CAKE PANS. IN LARGE MIXN BOWL CREAM TOGETHER BUTTER N SUGAR UNTIL FLUFFY. (About 8 min) ADD EGGS ONE AT A TIME N MIXN WELL AFTER EACH ADDITION. GRADUALLY ADD FLOUR N COCONUT MILK STARTN WITH FLOUR N ENDING WITH FLOUR....NOW ADD VANILLA N COMBINE. PREHEAT OVEN TO 350

Step 2

POUR BATTER EVENLY INTO THE THREE PREPARED PANS....LEVEL WITH OFFSET SPATULA OR DROP 2" -3" ABOVE COUNTER to LEVEL. BAKE FOR 30 MINUTES. REMOVE FROM OVEN N COOL ON COOLN RACKS FOR 15 MIN.
Step 3

IN A SMALL BOWL COMBINE SOUR CREAM, 4 TBLSP. COCONUT MILK, N COCONUT...SET ASIDE. ON CAKE PLATTER INVERT ONE LAYER OF CAKE NEXT POKE HOLES IN THE CAKE WITH WRONG END OF WOODEN SPOON (I USED PLASTIC N IT WORKD JUST FINE....LOL) ABOUT 1" apart NOW SPOON ON ONE THIRD OF SOUR CREAM MIXTURE...NEXT CAKE LAYER N REPEAT PROCESS N THE SAME WITH LAST LAYER ;)
Step 4

OKAY. NOW IS WEN THE PATIENCE COMES IN...REFRIGERATE CAKE (COVERD) FOR 24 HOURS....TRY N FORGET ABOUT IT :/
Step 5

OK ITS 24 HOURS LATER! MIX CREAM CHEESE N BUTTER TOGETHER THEN MIX IN CONFECTIONERS SUGAR ON LOW UNTIL ALL IS COMBINED. MIX IN CRUSHD PINEAPPLE...FROST CAKE N REFRIGERATE (for frosting to firm up slightly). THEN ENJOY :)
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