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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 1 |
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this recipe sounds good to me... i liked the pineapple and the coconut cream in the cake..... the recipe is From Good Housekeeping Ingredients:
2 1/2 cup(s) all-purpose flour |
2 1/2 teaspoon(s) baking powder |
1 teaspoon(s) salt |
1/4 cup(s) well-stirred cream of coconut (from 15-ounce can) |
1 can(s) (8 ounces) crushed pineapple in juice |
1 tablespoon(s) vanilla extract |
1 1/2 cup(s) sugar |
1/2 cup(s) (1 stick) butter or margarine, softened |
3 large eggs |
silky coconut butter frosting |
3/4 cup(s) sugar |
1/2 cup(s) all-purpose flour |
1 cup(s) well-stirred cream of coconut |
2 tablespoon(s) well-stirred cream of coconut |
2 teaspoon(s) vanilla extract |
1 cup(s) (2 sticks) unsalted butter (no substitutions), softened |
decorations |
1 bag(s) (7 ounces, or 2 2/3 cups) sweetened flaked coconut |
*reserve cream of coconut remaining in can (1 cup plus 2 tablespoons) to use in frosting recipe |
Directions:
1. Preheat oven to 350 degrees F. Grease and flour 13- by 9-inch metal baking pan
2. 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
3. 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
4. Beat in flour mixture alternately with pineapple mixture just until blended, beginning and ending with flour mixture and occasionally scraping bowl
5. 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.
6. 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
7. In large bowl, with mixer at medium speed, beat butter until creamy. Gradually beat in cream-of-coconut mixture. Makes about 3 cups.
8. either cut the cake in half to make a 2 layer cake or frost like it is
9. frost patting the coconut into the frosting on the cake
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