COCONUT CAKE W/ PINEAPPLE FROSTING

COCONUT CAKE W/ PINEAPPLE FROSTING image

Provided by Lora DiGs

Categories Cakes

Time 1h10m

Number Of Ingredients 16

1 c butter, room temp
2 c sugar
4 large eggs, room temp
3 c self rising flour
1 c coconut milk
2 tsp vanilla
FILLING
3/4 c sugar
1 c sour cream
4 Tbsp coconut milk (reg milk ok)
1/2 c coconut, flaked
FROSTING
8 oz cream cheese, room temp
1/2 c butter, room temp
1 lb confectioners sugar
1 c canned crushed pineapple in its own juice not heavy syrup (squeezed dry)

Steps:

1. GREASE N FLOUR 3 ROUND CAKE PANS. IN LARGE MIXN BOWL CREAM TOGETHER BUTTER N SUGAR UNTIL FLUFFY. (About 8 min) ADD EGGS ONE AT A TIME N MIXN WELL AFTER EACH ADDITION. GRADUALLY ADD FLOUR N COCONUT MILK STARTN WITH FLOUR N ENDING WITH FLOUR....NOW ADD VANILLA N COMBINE. PREHEAT OVEN TO 350
2. POUR BATTER EVENLY INTO THE THREE PREPARED PANS....LEVEL WITH OFFSET SPATULA OR DROP 2" -3" ABOVE COUNTER to LEVEL. BAKE FOR 30 MINUTES. REMOVE FROM OVEN N COOL ON COOLN RACKS FOR 15 MIN.
3. IN A SMALL BOWL COMBINE SOUR CREAM, 4 TBLSP. COCONUT MILK, N COCONUT...SET ASIDE. ON CAKE PLATTER INVERT ONE LAYER OF CAKE NEXT POKE HOLES IN THE CAKE WITH WRONG END OF WOODEN SPOON (I USED PLASTIC N IT WORKD JUST FINE....LOL) ABOUT 1" apart NOW SPOON ON ONE THIRD OF SOUR CREAM MIXTURE...NEXT CAKE LAYER N REPEAT PROCESS N THE SAME WITH LAST LAYER ;)
4. OKAY. NOW IS WEN THE PATIENCE COMES IN...REFRIGERATE CAKE (COVERD) FOR 24 HOURS....TRY N FORGET ABOUT IT :/
5. OK ITS 24 HOURS LATER! MIX CREAM CHEESE N BUTTER TOGETHER THEN MIX IN CONFECTIONERS SUGAR ON LOW UNTIL ALL IS COMBINED. MIX IN CRUSHD PINEAPPLE...FROST CAKE N REFRIGERATE (for frosting to firm up slightly). THEN ENJOY :)