Wednesday, January 31, 2007
Coconut Pineapple Cake
Ingredient -- Preparation Method CAKE: 1 cup Butter or margarine -- , softened 2 cups Sugar 4 Eggs 3 cups Cake flour -- , sifted 1 Tbsp Baking powder 1/4 tsp Salt 1 cup Milk 1 tsp Vanilla extract 1 tsp Almond extract Pineapple Filling -- (see below) 2 cups Coconut, grated -- (divided) Seven-Minute Frosting -- (see below) PINEAPPLE FILLING: 1 cup Sugar 3 Tbsp All-purpose flour 2 Eggs -- , beaten 1 8-oz. can Crushed pineapple -- , undrained 2 Tbsp Lemon juice 1 Tbsp Butter or margarine 1 tsp Vanilla extract SEVEN-MINUTE FROSTING: 1 1/2 cups Sugar 1/4 cup Cold water -- (+1 Tbsp.) 2 Egg whites 1 Tbsp Light corn syrup Dash of salt 1 tsp Vanilla extract CAKE: Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. Spread 1 layer with half of Pineapple Filling; sprinkle 1/3 cup coconut over filling. Repeat with next layer. Spread Seven-Minute Frosting on top and sides of cake, and sprinkle with remaining coconut. Yield: one 3-layer cake. PINEAPPLE FILLING: Combine sugar and flour in a small saucepan; add remaining ingredients. Cook over medium heat, stirring constantly, until thickened (about 2 minutes). Cool. Yield: 1 1/3 cups. SEVEN-MINUTE FROSTING: Combine all ingredients except vanilla in top of a large double boiler. Beat at low speed of an electric mixer 30 seconds or just until blended. Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla; beat 2 minutes or until frosting is thick enough to spread. Yield: 4 1/4 cups. To prepare coconut: Carefully pierce eyes of coconut with screwdriver or ice pick; drain liquid. Place coconut in pan. Heat at 350F for 15 to 30 minutes or until cracks appear. Remove from oven; cool. Tap with hammer to open. Pare off dark skin with vegetable peeler. -------------------- |
