This formula makes a four-layer cake that is beautiful and tastes delicious. It has a remarkable pineapple filling, a cream cheese frosting, and is sprinkled with coconut. This formula is easy to get ready and looks like it came from a extra bakery.
Coconut-Pineapple Cake With Pineapple Filling & Cream Cheese Frosting
2 cans (8-oz each) crushed pineapple in its own juice
1 1/2 cups butter, softened
3 cups sugar
5 eggs
2/3 cup lemon-lime soda (7-Up type)
3 cups cake flour
1 tsp lemon extract
1 tsp vanilla extract
Pineapple Filling; formula follows
Cream Cheese Frosting; formula follows
2 cups flaked coconut
Banana Cake
Preheat the oven to 350 degrees. Grease 4 9-inch round cake pans; line the bottoms with waxed paper. Grease and flour the waxed paper; set aside.
Drain the pineapple; retain the juice for the cake and frosting. retain the pineapple for the filling. Set both aside.
In a large mixing bowl, beat the butter on medium speed of an galvanic mixer until creamy. Gradually beat in the sugar until fluffy. Beat in the eggs, one at a time, beating well after each is added.
Stir together the lemon-lime soda and 1/3 cup of the reserved pineapple juice. With the mixer on low speed, beat the cake flour into the butter blend alternately with the soda mixture; begin and end with the cake flour. Beat in the lemon passage and the vanilla passage just until mixed in. Pour evenly into the four prepared pans.
Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the town comes out clean. Cool for 10 minutes in the pans; remove from the pans to cool on wire racks. Cool completely.
To make the Pineapple Filling:
2 cups sugar
1/4 cup cornstarch
reserved pineapple
1 cup water
In a 2-quart saucepan stir together the sugar and cornstarch. Stir in the pineapple and the water. Cook the blend over medium heat, stirring constantly, until the blend boils and thickens. Allow to cool.
Place one cake layer on the bottom of the cake plate; spread the top with 1/2 cup of the filling. Repeat with th second,third, and fourth layers and the remaining filling, leaving a half-inch edge on the top.
To make the Cream Cheese Frosting:
1/2 cup butter
1 pkg (3-oz) cream cheese, softened
4 cups powdered sugar
1 tsp vanilla
3 to 4 tbsp of the reserved pineapple juice
Beat the butter ad cream cheese together in a large mixing bowl on medium speed until blended. Gradually beat in the powdered sugar, vanilla, and adequate of the pineapple juice to make the frosting spreadable. Frost the side of the cake. Pipe a border nearby the top edge of the cake. Sprinkle the coconut on the sides and decorative top edge of the cake.
Enjoy!
How to Make a beautiful and tasty Coconut-Pineapple Cake
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