Serves 1
Directions
- 1In a bowl, combine the butter and sugar, then add coconut milk, coconut extract, and egg whites.
- 2Pour the batter into two 8-inch pans.
- 3Bake at 350°F (175°C) for 25-35 minutes.
- 4Slice each cake layer in half to get four thin layers.
- 5Spread the pineapple filling over a cake layer.
- 6Spread the cream cheese coconut frosting on top of the pineapple filling layer.
- 7Repeat the layers of cake, pineapple filling, and frosting.
- 8Cover the entire cake with frosting.
- 9Sprinkle shredded coconut on top of the cake.
- 10Chill for at least 4 hours.
- 11Cut and serve a slice of cake.
Ingredients
- 2 cups flour
- 1 Tbsp baking powder
- 1 tsp salt
- 0.5 cup butter
- 2 cups sugar
- 1.25 cups coconut milk
- 1.5 tsp coconut extract
- 5 egg whites
- 20 oz crushed pineapple
- 0.66 cup sugar
- 2 Tbsp cornstarch
- 0.5 cup butter
- 8 oz cream cheese
- 5 cups powdered sugar
- 2 Tbsp coconut milk
- 1 cup shredded coconut
Equipment
8" pans
Tips
- You can make this cake ahead of time, it tastes even better the next day.
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