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Ingredients
  • subheading: PINEAPPLE FILLING:
  • ⅔ cup ( 138g) sugar
  • 3 tbsp cornstarch
  • 16 oz crushed pineapple, with juice
  • ⅔ cup (160ml) water
  • ¼ tsp vanilla extract
  • subheading: COCONUT CAKE LAYERS:
  • ¾ cup ( 168g) unsalted butter, room temperature
  • 1 ½ cups ( 310g) sugar
  • ¾ cup ( 173g) sour cream, room temperature
  • 1 tbsp coconut extract
  • 6 large egg whites, room temperature
  • 2 ½ cups ( 325g) all purpose flour
  • 4 tsp baking powder
  • ½ tsp salt
  • ¾ cup (180ml) milk, room temperature
  • ¼ cup (60ml) water, room temperature
  • subheading: COCONUT FROSTING AND DECOR:
  • 1 ¼ cup ( 280g) butter, room temperature
  • 1 ¼ cups ( 237g) shortening
  • 10 cups ( 1150g) powdered sugar
  • 1 ½ tbsp coconut extract
  • 6 to 7 tbsp (90 to 105ml) water or milk
  • 2 cups ( 153g) sweetened coconut flakes
  • Cherries
  • Sliced pineapple
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