No, I didn’t identify this recipe. It’s an outdated Southern recipe that consists of moist yellow cake soaked in pineapple syrup, topped with whipped cream and coconut. I up to date the recipe to incorporate rum, and I used coconut oil as a result of I believe the additional coconut taste makes this higher than higher than intercourse cake. If you happen to’re on the lookout for a coconut oil to attempt, can I like to recommend Kelapo model? They despatched me essentially the most beautiful little jar of the stuff and I can not get sufficient. Nonetheless, you may additionally make this cake with all butter, as it’s merely my lemon layer cake recipe minus the lemon juice and zest.
I had a whole lot of enjoyable looking out by way of my outdated church cookbooks discovering variations of this cake, all with extra G-rated names. I discovered: Heavenly Delight, Pineapple Coconut Sin cake, Good (no, GREAT) Pineapple Cake, BTS cake (no clarification for the acronym), Particular Pina Colada Cake, and Greatest Cake To Make. Be happy to make use of any of those alternate names when serving this cake, particularly to in-laws.
Yield: Makes 1 small 6″ cake.
Higher Than Intercourse Cake
This pineapple and coconut cake is tremendous tasty!
Prep Time
half-hour
Prepare dinner Time
half-hour
Whole Time
1 hour
Substances
For the cake:
- ¼ cup stable coconut oil
- 2 tablespoons unsalted butter, softened
- ½ cup sugar
- 1 giant egg
- ⅛ teaspoon rum (or almond) extract
- ¾ cup flour
- ⅛ teaspoon salt
- ¼ teaspoon baking powder
- ¼ cup buttermilk
For the topping & frosting:
- 8 oz. can of crushed pineapple (packed in 100% pineapple juice)
- ¼ cup brown sugar
- ⅓ cup sweetened flaked coconut
- ½ cup heavy whipping cream
- 1 teaspoon darkish rum
- 2 tablespoons powdered sugar
Directions
- First, preheat the oven to 350 and grease a 6” spherical cake pan.
- In a medium bowl, beat along with an electrical mixer the coconut oil, butter and sugar. Beat this combination very properly, till gentle and fluffy (1-2 minutes).
- Add the rum extract adopted by the egg and beat one other 10 seconds.
- Stir collectively the flour, salt and baking powder in a small bowl.
- Add half of the dry combination to the coconut oil combination, beat barely earlier than including half of the buttermilk. Repeat with the remaining dry and moist substances.
- Pour the batter into the cake pan, smoothing the highest earlier than baking on a baking sheet for 30-35 minutes. Use a toothpick to make sure it is completed, however don’t overbake or the cake will dry out. Let the cake cool on a wire rack.
- About 10 minutes earlier than the cake shall be completed, add the crushed pineapple and brown sugar to a small saucepan and convey to a boil over medium warmth. Let simmer till barely thickened (1-2 minutes), then take away the pan from the warmth to chill barely.
- As soon as the cake has cooled for five minutes, poke holes everywhere in the floor with a toothpick earlier than slowly pouring the pineapple syrup on high. Let cool utterly earlier than making the frosting.
- Whereas ready for the cake to chill, toast the coconut within the oven or in a pan over low warmth whereas stirring consistently. When the coconut is a light-weight, toasty brown, take away it from warmth—it is going to crisp because it cools.
- When you’re able to serve the cake, beat collectively heavy whipping cream, rum and powdered sugar both by hand with a big whisk or with an electrical mixer. Style for sweetness and add extra powdered sugar if desired. Frost the cake and sprinkle toasted coconut on high. Slice and serve.
Vitamin Data:
Yield:
4
Serving Dimension:
1
Quantity Per Serving:
Energy: 609Whole Fats: 34gSaturated Fats: 24gTrans Fats: 0gUnsaturated Fats: 7gLdl cholesterol: 96mgSodium: 174mgCarbohydrates: 73gFiber: 2gSugar: 53gProtein: 6g
