Coconut Pineapple Cake

Coconut Pineapple Cake
Photo by Anna Williams

Ingredients

  • 1 20-oz can crushed pineapple, including juice
  • ½ teaspoon salt
  • 3 tablespoons light rum
  • ¼ cup sugar
  • 2/3 cup water
  • 2 tablespoons sugar
  • 6 tablespoons unsalted butter
  • + 7 more ingredients
    • 1 teaspoon fresh lemon juice
    • 1 tablespoon cornstarch
    • 2 teaspoons vanilla
    • 1 cup cake flour (not self-rising)
    • 6 large eggs
    • 1 cup sugar
    • 3 ½ cups fresh coconut

Preheat oven to 350°F and butter 2 (8-inch) square cake pans (2 inches deep). Sift flour with salt into a bowl. Heat eggs and sugar in large metal bowl set over a pot of simmering water, gently whisking constantly, until lukewarm. Remove bowl from heat and add vanilla, then beat with an electric ...

View full recipe at Epicurious

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