Pineapple-Coconut Cake!
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This is one of my most favorite cakes ever! I have a deep love of coconut and pineapple- combining the two? Its outrageous! My friend Rebecca is bringing us this yummy recipe today!
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The recipe
Pineapple-Coconut Cake!
- Servings0
Ingredients
For Cake
- 1/2 cup Butter or hard margerine softened
- 1 cup White Sugar
- 1 tsp Finely Grated Lemon Zest
- 2 Large Eggs
- 1 Can 14oz 398ml of crushed pineapple, with juice
- 1/3 cup Milk
- 2 cups All-purpuse Flour
- 4 tsp Baking Powder
- 3/4 Medium Sweetened Coconut
Pineapple Icing Ingredients
- 3 Tbsp Butter.softened
- 1/3 cup Pineapple Juice
- 4 cups Icing confectioner's Sugar
- 1/2 cup Medium Sweetened Coconut
Instructions
Making Icing
- 1 Coconut, eyes speared and drained discard juice. Crack and grate ribbons and Toast (these take alittle longer but don't turn your back away from the coconut, and shuffle it around a lot so not to burn it, It should look slightly peachy looking
How To Toast Coconut
- Place on shallow cookie sheet at 350* for 2-5min watching and shaking sheet.
- Careful coconut toasts very QUICKLY!
Icing Instruction
- Beat butter and pineapple juice until smooth. Add Icing sugar, 1/2 cup at a time while beating, until spreading consistency. Makes 1 1/3 cups icing.
- Spinkle coconut over top of cake.
- Lightly press coconut ribbons into icing around sides.
- Chill until ready to serve
- ENJOY!
