Tropical Pineapple and Coconut Spice Cake

Ingredients

Ingredients To Be Creamed and Mixed:

Eggs and Vanilla:

Dry Ingredients:

Moist Ingredients:

Coconut and Pineapple:

Frosting:

Toasted Coconut:

Instructions

  1. Preheat oven to 350°.
  2. Grease and flour three 8-inch cake pans.
  3. Click here for instructions on how to prepare cake pans for baking.
  4. Toast ½ cup of shredded unsweetened or sweetened coconut and set aside. Click here for instructions on how to toast coconut.
  5. In a large mixing bowl, beat butter until creamy; about 30 seconds.
  6. Add white and brown sugars.
  7. Beat on medium-high speed until lightened in color and texture; about 1 minute.
  8. Add eggs 1 at a time; beating on medium speed for 30 seconds with each addition.
  9. Add vanilla and mix in.
  10. In a measuring cup or small bowl, whisk together the half and half and the molasses; set aside.
  11. In a medium bowl, mix together the dry ingredients.
  12. Add the dry ingredients in 3 parts, alternating with the molasses mixture in 2 parts to the butter and egg mixture. Beat on low speed scraping down sides of bowl as necessary.
  13. Once the dry and moist are combined, beat on medium-high speed for 1 minute.
  14. Add and mix in 1¼ cups sweetened flaked coconut and crushed pineapple.
  15. Divide the batter between the cake pans and spread evenly.
  16. Bake for 25 to 30 minutes. Cake is done when it springs back from a light touch and a toothpick inserted in the center comes out clean.
  17. Cool on a rack for exactly 10 minutes then remove from pans.
  18. Click here to see how to how to remove cakes from pans.
  19. Cool completely on a rack before frosting.
  20. Frost with cream cheese frosting
  21. Sprinkle toasted coconut over the frosting.
  22. Serve.

Comments

Click here for instructions on frosting a layer cake.

Refrigerate unused portions.

Note: You can use unsweetened shredded coconut in the cake, but it does have a different texture than the standard sweetened flaked coconut. If I had to describe the texture of the unsweetened shredded coconut I would say it makes the cake a bit drier and grainier.

I like using unsweetened toasted coconut for sprinkling over the frosting. It adds a nice contrast to the sweetness of the cream cheese frosting.

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