Pineapple Coconut Cake

Pineapple Coconut Cake

Hey Guys:

I'm back with another cake recipe. My presentation is the best with this one but it's delicious.

I took a traditional coconut cake recipe and added pineapple into the mix. Very fun and tasty to make.

So here we go.

What You'll Need

CAKE:

 2 sticks butter, at room temperature

2 cups sugar

4 eggs

3 cups sifted self-rising flour

1 cup coconut milk

1 teaspoon pure vanilla extract
1 cup of crushed pineapple
 

FILLING:

3/4 cup sugar

1 cup sour cream

4 tablespoons milk

1/2 cup flaked, sweetened coconut
1/4 cup crushed pineapple, drained
 

7-Minute Frosting:

1 1/2 cups sugar

1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup

1/8 teaspoon salt

1/3 cup water

2 egg whites

1 1/2 teaspoons pure vanilla extract

2 to 3 cups coconut, flaked and sweetened

DIRECTIONS:

Cake:

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and pineapple. Continue to beat until just mixed. Divide batter equally among pans. Level batter in each pan. Do this several times to release air bubbles. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.

Filling:

Stir together sugar, sour cream, milk, pineapple and coconut in a bowl until well blended. Add first cake layer onto pedestal. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

Frosting:

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake with the frosting. Sprinkle top and sides of cake with coconut.

If you have a great recipe for Pineapple Coconut Cake, i'd love to see it. I can always improve upon this recipe!

Thanks for visiting.

XOXO!

~April Antoinette

Red Velvet Brownies

Red Velvet Brownies

I looked up a lot of recipes and pieced together a few to create my own. I'll keep the blabbing to a minimum today and get right into the recipe.

What You'll Need:

• 10 tablespoons butter, melted (rougly a stick and a quarter)
• 1 cup white sugar
• ½ cup brown sugar, packed
• 2 eggs, slightly beaten
• ¼ cup buttermilk
• ½ teaspoon white vinegar
• 1 teaspoon vanilla extract
• 3 tablespoons red food coloring
• 2 tablespoons unsweetened cocoa powder
• 1 cup all-purpose flour
• ½ teaspoon of salt

Cream Cheese Icing:

• 4 oz of cream cheese
• 2 cups of powdered sugar
• 2 tablespoons of butter, softened
• 3 tablespoons of milk
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of almond extract

Directions

Cream butter and cream cheese until smooth, add in powdered sugar. Mix in both extracts. Use milk to thin out the mixture, you may need more than recommended or less. Depending on how fluid you like your icing to be. I then put mine in a piping bag and drizzle over brownies.

Directions:

1. Preheat oven to 325 F.
2. Line an 8 x 8 glass dish with greased parchment paper.
3. In a large bowl cream together butter, white sugar and brown sugar.
4. Mix in beaten eggs.
5. Mix in vanilla
6. Mix in buttermilk, vinegar.
7. Mix in unsweentened cocoa powder.
8. Add food coloring and mix to combine.
9. Add flour and salt.
10. Mix until smooth and well combined. Make sure to scrape down the sides of the bowl so that all dry ingredients are incorporated.
11. Pour batter into prepared pan.
12. Bake for 30-35 minutes or until a toothpick inserted into center comes out clean.
13. Remove brownies and let cool.
14. Drizzle with cream cheese icing and sprinkle with pecans
15. Cut brownies into squares.
16. They will last moist and chewey in air tight container (if they last past the day lol)