| Level: | Easy |
| Total: | 2 hr 20 min |
| Prep: | 1 hr |
| Cook: | 1 hr 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- Basic Vanilla Cake, baked and cooled, recipe follows
- 1/4 cup pineapple juice
- 1 1/4 cups chopped dried pineapple
- 1/2 cup pineapple juice
- 1/4 cup cream of coconut
- 2 1/2 sticks unsalted butter, at room temperature
- Pinch of salt
- 2 1/4 cups confectioners’ sugar
- 1/3 cup cream of coconut
- 1/2 cup coconut flakes, toasted
- 1/4 cup chopped dried pineapple
- 2 sticks unsalted butter, at room temperature, plus more for the pans
- 3 cups all-purpose flour, plus more for the pans
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 3/4 cup heavy cream
Instructions
- Prepare the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Brush the cakes with the pineapple juice, letting it soak into the holes; set aside.
- Make the filling: Bring the dried pineapple, pineapple juice, cream of coconut and 1/2 cup water to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally, until the dried pineapple is soft and the liquid is reduced to a thick syrup, about 20 minutes. Let cool, then mash with a potato masher to make a chunky jam.
- Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Gradually beat in the confectioners’ sugar until smooth. Add the cream of coconut, increase the mixer speed to medium high and beat until thick, 2 to 3 more minutes. Assemble the cake: Place 1 cake layer on a platter; spread the pineapple filling on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently. Cover the whole cake with the coconut frosting. Top with the toasted coconut and dried pineapple.
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
- Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 929 |
| Total Fat | 56 g |
| Saturated Fat | 36 g |
| Carbohydrates | 103 g |
| Dietary Fiber | 2 g |
| Sugar | 71 g |
| Protein | 8 g |
| Cholesterol | 208 mg |
| Sodium | 291 mg |
Reviews
I just tried this recipe. The cake turned out dry. It tastes ok but too much fuss for something that’s mediocre.
could i add rum if i wanted
I wanted to find a recipe for a friends birthday cake who’s favourite drink is Pina Colada. I made the basic cake recipe changing the heavy cream to alpro coconut cream from chiller cabinet, vanilla essence to a ready made pina colada alcoholic drink and cautiously 2 drops of coconut essence. The mix was a little thick so added a little more cream – altogether about 200ml in total. I made sugar syrup using PC drink and sugar heated and brushed the tops of the cake.I didn’t want frosting this time so filled with pineapple jam and small pieces of drained tinned pineapple.Topped with icing powder mixed with PC drink and lime zest – was a bit thin but nice glaze. Tasted lovely, smooth soft sponge, good rise. Very happy and will try with frosting next time.
I made this for my birthday, using the cake recipe listed. It was amazing! A stand mixer is a must for this recipe. Use the leftover pineapple juice and cream of coconut for pina coladas!!
Looks Yummy!
I used a different vanilla cake recipe since the one they gave got bad reviews. Other than that thecake was awesome. Not hard to put together. I would absolutely make this again!