Pineapple Coconut Cake Recipe

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Ingredients:

Serving

2 1/2 cup all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
1/4 cup well-stirred cream of coconut (from 15-oz can)
1 can (8 oz) crushed pineapple in juice
1 tbsp vanilla extract
1 1/2 cup sugar
1/2 cup (1 stick) butter or margarine, softened
3 large eggs
silky coconut butter frosting
3/4 cup sugar
1/2 cup all-purpose flour
1 cup well-stirred cream of coconut
2 tbsp well-stirred cream of coconut
2 tsp vanilla extract
1 cup (2 sticks) unsalted butter ( no substitutions), softened
decorations
1 bag (7 oz, or 2 2/3 cups) sweetened flaked coconut
reserve cream of coconut remaining in can (1 cup plus 2 tbsp) to use in frosting recipe

Directions:

Preheat oven to 350 degrees F. Grease and flour 13- by 9-inch metal baking pan
On waxed paper, combine flour, baking powder, and salt. In 2-cup liquid measuring cup, combine cream of coconut, pineapple with its juice, and vanilla
In large bowl, with mixer at low speed, beat sugar and butter just until blended. Increase speed to medium-high and beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition
Beat in flour mixture alternately with pineapple mixture just until blended, beginning and ending with flour mixture and occasionally scraping bowl
Pour batter into prepared pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Loosen cake from pan; invert onto rack to cool completely.
Meanwhile, prepare Silky Coconut Butter Frosting: In 2-quart saucepan, combine sugar and flour. Gradually stir in cream of coconut until smooth. Cook over medium-high heat until mixture thickens and boils, stirring frequently. Reduce heat to low; cook 2 minutes, stirring constantly. Remove saucepan from heat; stir in vanilla. Cool completely
In large bowl, with mixer at medium speed, beat butter until creamy. Gradually beat in cream-of-coconut mixture. Makes about 3 cups.
Either cut the cake in half to make a 2 layer cake or frost like it is
Frost patting the coconut into the frosting on the cake

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5518.7 Kcal (23106 kJ)
Calories from fat	2074.01 Kcal
		% Daily Value*
Total Fat	230.45g	355%
Cholesterol	922.43mg	307%
Sodium	2736.06mg	114%
Potassium	2488.56mg	53%
Total Carbs	797.62g	266%
Sugars	483.51g	1934%
Dietary Fiber	13.21g	53%
Protein	63.91g	128%
Vitamin C	2.6mg	4%
Vitamin A	1.7mg	57%
Iron	8.3mg	46%
Calcium	753.8mg	75%

Amount Per 100 g
Calories	375.61 Kcal (1573 kJ)
Calories from fat	141.16 Kcal
		% Daily Value*
Total Fat	15.68g	355%
Cholesterol	62.78mg	307%
Sodium	186.22mg	114%
Potassium	169.38mg	53%
Total Carbs	54.29g	266%
Sugars	32.91g	1934%
Dietary Fiber	0.9g	53%
Protein	4.35g	128%
Vitamin C	0.2mg	4%
Vitamin A	0.1mg	57%
Iron	0.6mg	46%
Calcium	51.3mg	75%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

128.8

Points
151

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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