You’re gonna back after all

Old Fashioned Coconut Pineapple Cake


You’ll Need

Cake Batter

· 2 Sticks ( 1 Cup) Unsalted Butter plus 1 to 2 Tablespoons for the cake pans, room temperature
· 3 Cups Granulated Sugar
· 5 Egg Whites, room temperature
· 1½ Teaspoons Pure Coconut Extract
· 1½ Teaspoons Pure Vanilla Extract
· ¾ Cup Pineapple Juice, room temperature (1, 20 Ounce Can Crushed Pineapple Drained with Juice Reserved)
· ¾ Cup Buttermilk, room temperature
· ¾ Cup Sour Cream, room temperature
· 5 Teaspoons Baking Powder
· ½ Teaspoon Salt
· 3 Cups Cake Flour plus 2 to 3 Tablespoons for the cake pans

Cream Cheese Buttercream Frosting

· 8 Ounces Cream Cheese, room temperature
· 1 Stick (1/2 Cup) Unsalted Butter, room temperature
· 3½ Cups Powdered Sugar
· 2 to 3 Tablespoons Regular Milk
· 1 Teaspoon Pure Coconut Extract
· 2 Cups Sweetened Coconut, toasted

Whipped Pineapple Coconut Filling

· ¾ Cup Cream Cheese Buttercream Frosting (above)
· 1 Cup Cold Heavy Cream, whipped
· Drained Crushed Pineapple
· ¾ Cup Toasted Sweetened Coconut (above)

Directions

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