Pineapple Coconut Cake

mycakeschool.com

AnnaV

subheading: FOR THE PINEAPPLE CAKE LAYERS:

3 cups (342g) cake flour (**see below if you do not have cake flour)

1 Tablespoon (12g) baking powder

½ teaspoon salt (2g)

6 egg whites (180g)

¾ cup (8oz.) (227g) crushed pineapple in juice, do not drain juice

⅔ cup (152g) milk

1 teaspoon (4g) vanilla extract

¼ cup (54g) vegetable oil ( we used Canola Oil)

2 cups (400g) sugar

1 cup (2 sticks) (226g) unsalted butter, slightly softened

note: *Substitution for cake flour: If you only have all purpose flour (plain in the UK), measure out 3 cups all purpose flour, remove 6 Tablespoons of the all purpose flour and replace it with 6 Tablespoons cornstarch (corn flour in the UK). Whisk to blend and proceed with the recipe.

subheading: FOR THE PINEAPPLE FILLING:

One 20 ounce can (567g) of crushed pineapple

½ cup (100g) granulated sugar

2 Tablespoons (14g) cornstarch

subheading: FOR THE COCONUT CREAM CHEESE FROSTING:

2 sticks (1 cup) (226g) unsalted butter, slightly softened

2 (8oz.) packages cream cheese (452g. is the total gram weight) use full fat cream cheese, slightly softened. Using reduced fat will cause it to be too soft

1 ½ teaspoons (6g) coconut extract (adjust to your liking)

1 teaspoon (4g) vanilla extract

6 to 6 ½ cups ( 747g) powdered sugar

pinch salt

subheading: FOR OUTSIDE OF CAKE:

1 bag (14oz (396g) of sweetened coconut

Directions at mycakeschool.com

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