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Pineapple-Coconut Layer Cake Recipe

Pineapple-Coconut Layer Cake Recipe

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Ingredients:

Serving

1 1/2 cups cake flour
1 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup honey
1/3 cup canola oil
3 tbsp butter, melted
3/4 cup fat-free buttermilk (or milk)
2 tbsp coconut rum
2 tsp coconut extract
3 large eggs, separated ( reserve 2 yolks for pineapple curd)
2 large egg yolks , see above
1 (6 oz) can pineapple juice (3/4 cup)
1/4 cup granulated sugar
5 tsp cornstarch
12 oz reduced-fat cream cheese, at room temperature
1/3 cup confectioners' sugar , sifted
1 tsp coconut extract (or rum)
1 pinch salt
1 1/2 cups pineapple, fresh, finely diced, divided
2 tbsp coconut, toasted

Directions:

To prepare cake: Preheat oven to 350°F Coat two 9-inch cake pans with cooking spray.
Sift cake flour, whole-wheat flour, baking powder and 1/4 teaspoon salt into a medium bowl. Beat 3/4 cup sugar, honey, oil and melted butter in a large bowl with an electric mixer on medium speed until well blended. Whisk buttermilk (or milk), rum and coconut extract in a small bowl. With the mixer on low speed, alternately mix the dry ingredients and the wet ingredients into the sugar mixture, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
Clean and dry the beaters. Beat 3 egg whites in a medium bowl with the electric mixer on medium-high until soft peaks form. Gently fold the whites into the batter in two additions until just combined. Divide the batter between the prepared pans, spreading to the edges.
Bake the cake until a toothpick inserted in the center comes out clean, 26 to 30 minutes. Cool in the pans on a wire rack for 10 minutes. Turn out and let cool to room temperature, about 1 hour.
To prepare curd: Whisk 2 egg yolks, pineapple juice, 1/4 cup sugar and cornstarch in a small saucepan. Cook over medium-low heat, whisking constantly, until thick and beginning to bubble, 3 to 5 minutes. Let cool completely.
To prepare frosting & assemble cake: Beat cream cheese, confectioners’ sugar, extract (or rum) and a pinch of salt in a medium bowl with an electric mixer until smooth and creamy.
Place one cake layer, top-side down, on a cake stand or plate. Spread evenly with the pineapple curd, stopping just short of the edge. Scatter 1/2 cup diced pineapple over the curd. Place the remaining layer, top-side up, on top. Spread the frosting over the top and sides. Decorate the top with the remaining 1 cup pineapple and toasted coconut.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5633.72 Kcal (23587 kJ)
Calories from fat	1996.34 Kcal
		% Daily Value*
Total Fat	221.82g	341%
Cholesterol	1221.28mg	407%
Sodium	4469.5mg	186%
Potassium	3512.1mg	75%
Total Carbs	836.11g	279%
Sugars	492.53g	1970%
Dietary Fiber	10.18g	41%
Protein	95.18g	190%
Vitamin C	29.6mg	49%
Vitamin A	0.4mg	14%
Iron	30.7mg	170%
Calcium	1310.5mg	131%

Amount Per 100 g
Calories	269.31 Kcal (1128 kJ)
Calories from fat	95.43 Kcal
		% Daily Value*
Total Fat	10.6g	341%
Cholesterol	58.38mg	407%
Sodium	213.65mg	186%
Potassium	167.89mg	75%
Total Carbs	39.97g	279%
Sugars	23.54g	1970%
Dietary Fiber	0.49g	41%
Protein	4.55g	190%
Vitamin C	1.4mg	49%
Iron	1.5mg	170%
Calcium	62.6mg	131%

* 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

130.4

Points
156

PointsPlus

Good Points

saturated fat free

Bad Points

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

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