NOTE: The sweetened coconut cream is the canned type.
VARIATION: May use almond extract in place of coconut extract.
For Cake: Preheat oven to 350 degrees.
Butter two 9-inch round cake pans; line with parchment paper.
Sift together flour, 1 cup sugar, baking powder and salt.
Whisk yolks, oil, water and vanilla in large bowl until soft peaks form; gradually add remaining 1/2 cup sugar and continue beating until stiff but not dry.
Fold dry ingredients into yolk mixture; gently fold in beaten whites.
Pour batter into prepared pans; bake until lightly golden and tops spring back when touched, about 30 minutes.
Invert cakes onto racks and cool.
Mix pineapple juice, coconut cream and rum in small bowl; brush tops of cakes with juice mixture.
For Frosting: Using electric mixer, beat powdered sugar, butter, cream, egg, vanilla and coconut extract in large bowl until smooth and creamy.
Transfer 1 cup frosting to small bowl; stir in crushed pineapple.
Add rum to remaining frosting in large bowl.
Set 1 cake layer on plate; spread with pineapple frosting, then top with second cake layer smooth side up.
Frost top and sides of cake with as much of remaining frosting as desired; sprinkle top of cake with coconut.
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