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Рецепт Pineapple Coconut Layer Cake
by Global Cookbook

Pineapple Coconut Layer Cake
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Ингредиенты

  • 2 1/3 c. Cake flour, (not self-rising)
  • 2 1/2 tsp Baking pwdr
  • 1/2 tsp Salt
  • 1 c. Lowfat milk
  • 1 1/2 tsp Vanilla
  • 2 stk unsalted butter, softened (1 c.)
  • 1 1/2 c. Sugar
  • 5 lrg Large eggs, beaten lightly
  •     A, (28-oz) can crushed pineapple in unsweetened juice
  • 1 Tbsp. Cornstarch
  •     A rounded 1/4 c. sugar
  • 2 lrg Egg whites
  • 1 1/2 c. Sugar
  • 1/2 c. Water
  • 1 Tbsp. Light corn syrup
  • 1 tsp Vanilla
  • 2 2/3 c. Sweetened flaked coconut, (a 7-oz bag), toasted goldenand cooled

Инструкции

  1. Make cake layers:Preheat oven to 350F. Line bottoms of 2 buttered 9- by2-inch round cake pans with rounds of wax paper. Dust pans with flour, knocking out excess.
  2. Into a bowl sift together flour, baking pwdr, and salt. In a glass measuring c. stir together lowfat milk and vanilla. In a bowl with an electric mixer on medium speed cream butter 1 minute and add in sugar in a steady stream, beating till light and fluffy, about 4 min, scraping bowl occasionally. Beat in Large eggs, a little at a time, beating well after each addition, till pale and fluffy. Stir in flour mix in 4 batches alternately with lowfat milk, beginning and ending with flour mix and stirring after each addition till batter is smooth.
  3. Divide batter between pans, smoothing tops, and bake in middle of oven till a tester inserted in center comes out clean, about 30 min. Cold cake layers in pans on racks 10 min. Run a thin knife around edge of each pan and invert cake layers onto racks. Remove wax paper carefully and cold cake layers completely. Cake layers may be made 5 days ahead and frzn, wrapped in plastic wrap and foil. Thaw cake layers in refrigerator 1 day before proceeding with recipe.
  4. Make filling:In a heavy saucepan stir together filling ingredients till cornstarch is dissolved. Bring mix to a boil, stirring constantly, and simmer, stirring, 3 min. Cold filling completely. Filling may be made 3 days ahead and chilled, covered.
  5. Assemble cake layers and filling:With a long serrated knife halve each cake layer horizontally. Stack cake layers on a cake plate, spreading filling between layers.
  6. Make frosting:In a double boiler or possibly in a large metal bowl with a hand-held electric mixer beat together all frosting ingredients except vanilla till combined. Set mix over a saucepan of boiling water and beat on high speed till it holds stiff, glossy peaks, about 7 min. (Depending on mixer and weather this may take longer than 7 min.) Remove double boiler or possibly bowl from heat and beat in vanilla. Beat frosting till cooled and spreadable.
  7. Spread top and side of cake with frosting and coat cake with coconut.
  8. Makes one double-layered 9 inch round cake.