I was in the mood for pineapple coconut cake. Well actually, I've been in the mood for it for a while. This recipe turned out well, although it is my first go around. I think I will be making and re-making this recipe in the coming months..more citrus, coconut, pineapple?? I guess we'll see what happens as the weather begins to warm.
Preheat oven to 350
2 c. flour
1 Tbl. Baking powder
1 tsp. salt
1 1/2 c. evaporated cane juice
1 c. coconut milk (full fat)
1 1/2 c. crushed pineapple
1/2 c. unsweetened coconut flakes (I use organic)
1 1/2 tsp. lemon extract
1 c. unsweetened flaked coconut (toasted)
1 1/2 c. butter (softened)
3 c. confectioner's sugar
1 tsp. lemon extract
1 Tbl. coconut milk
1. Sift flour, baking powder and salt into a medium sized mixing bowl.
2. In a smaller bowl, beat eggs, pineapple, sugar,lemon extract, coconut milk, and coconut flakes until combined.
3. Pour wet ingredients into the dry ingredients and beat until fully combined about 2-3 minutes.
4. Prepare cake pans with butter and flour. I used one 9" springform.
5. Pour cake batter into cake pan/s and bake for 30-40 minutes. This batter is very wet and dense from the pineapple so check the cake about 20 mins into the baking process. When knife inserted comes out clean and edges are golden, the cake is done.
6. Let cool in pan for 5-10 minutes then transfer to cooling rack. After completely cool, place cake/s into the refrigerator or freezer to make frosting easier.
7. Prepare frosting by whipping butter with stand or hand mixer for 3-5 minutes. The color of the butter will become a very light yellow.
8. Add Confectioners sugar cup by cup until mixed. Add coconut milk and lemon extract until the frosting is smooth and mixed fully.
9. Remove cake/s from the the freezer or fridge and frost as desired.
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