Quick Coconut-Pineapple Cake |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Look for lemon curd on the jam and jelly aisle of your supermarket. Ingredients:
1 (18.25-ounce) package white cake mix |
3 egg whites |
1 1/4 cups buttermilk |
2 tablespoons vegetable oil |
1 teaspoon lemon extract |
1 (16-ounce) jar pineapple preserves |
1/2 cup lemon curd |
1 (16-ounce) container cream cheese frosting |
1 (6-ounce) package frozen flaked coconut, thawed |
garnish: fresh mint sprig |
Directions:
1. Beat first 5 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Pour batter evenly into 2 greased and floured 9-inch round cake pans.
2. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool layers completely on wire racks.
3. Combine preserves and lemon curd. Spread 3/4 cup filling between cake layers; spread remaining filling on top of cake. Spread frosting on sides of cake; gently press coconut evenly onto sides of cake. Garnish, if desired.
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