Pineapple Coconut Birthday Cake
 
 
The tropical flavors of pineapple and coconut in this pineapple coconut birthday cake are sure to please family and friends and make any occasion special. Makes 1 8-inch 3-layer birthday cake
Author:
Recipe type: Cake
Ingredients
For the Cake:
  • • 250 gms unsalted butter
  • • ⅓ cup vegetable oil
  • • 2 ½ cups castor
  • • 3 eggs
  • • 2 egg yolks
  • • 1 tsp Pure vanilla extract
  • • ½ tsp coconut extract
  • • 3 cups flour
  • • 2 tsp baking powder
  • • 1 cup coconut milk
  • • Dessicated coconut, for decorating
For the Pineapple Filling:
  • · 1 can pineapple tid-bits, drained, reserving the liquid to soak the cake layers
  • · 1 tbsp lemon simple syrup
For the Whipped cream cheese frosting:
  • · 226 gms cream cheese, softened
  • · ¾ cup -1 cup icing sugar, sifted (adjust according to the sweetness you prefer)
  • · 1 tsp vanilla
  • · 1 ½ cups whipping cream
Instructions
For the cake:
  1. Preheat oven to 160 degree C/ 375 F. Grease three 8 inch round cake pans with butter, and line with parchment rounds
  2. In a bowl, sift together the flour, baking powder and salt two times. Keep aside.
  3. Add the butter into a bowl. With an electric beater, beat the butter for 2-3 minutes till light and slightly creamy. Add the oil, and sugar. Beat on medium speed for 5-7 minutes until the butter mixture becomes creamy, fluffy and pale.
  4. Add the eggs and yolks one at a time, beating well after each addition, making sure you scrape the sides of the bowl after each addition.
  5. Add the vanilla and coconut extract and beat again till incorporated.
  6. Add the flour in three additions, alternating with the coconut milk in two additions. Each time making sure you fold in the ingredients only till just combined. Be careful as to not over mix.
  7. Divide the batter equally between the 3 pans. Bake in the preheated oven for 35 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
  8. Let the cakes cool on wire rack for 15 minutes till pans are cold enough to touch. Remove the cakes from pan and let cool on wire rack till they come to room temperature. Cling wrap the cakes twice and refrigerate the cakes for easy handling while assembly.
For the Frosting:
  1. In a bowl whip cream until stiff peaks form.
  2. In another large bowl beat together the cream cheese with sugar, and vanilla until smooth.
  3. Using a spatula fold in the whipped cream into the cream cheese mixture.
For the Filling:
  1. Add the lemon simple syrup to the reserved pineapple juice.
  2. Chop the pineapple tidbits, up a bit. Keep aside
To assemble:
  1. Place the bottom layer on a serving plate. Brush the cake with 3 tablespoons reserved pineapple juice.
  2. Spread the cream cheese frosting evenly and pipe a border of the frosting around the cake. Generously place the chopped pineapple tid-bits in the centre.
  3. For the second layer, brush each side of the cake with 3 tbsp pineapple juice. Repeat layering. Top with remaining cake layer and drizzle with remaining juice. Spread remaining frosting over top and sides of cake. Decorate as desired. Sprinkle dessicated coconut onto the top. Refrigerate at least 1 hour before serving.
Recipe by The Novice Housewife at https://novicehousewife.com/2017/07/17/pineapple-coconut-birthday-cake/