Pineapple Coconut Cake

• Vegetarian

• Produce

  • 3 cups Pineapple, fresh

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 1/3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 1/4 cup Powdered sugar
  • 1 tsp Salt
  • 1 3/4 cups Sugar
  • 2 tsp Vanilla

• Nuts & Seeds

  • 2 tsp Amoretti pure coconut creme extract
  • 1 1/2 cups Coconut, sweetened

• Dairy

  • 1 8 ounce cream cheese
  • 1 cup Butter
  • 2 cups Heavy whipping cream

Found on neighborfoodblog.com

Ingredients

• 1 cup (2 sticks) butter, melted
• 3 cups finely diced fresh pineapple
• 1⅓ cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 4 eggs
• 1¾ cups sugar
• 2 teaspoons vanilla
• 1½ teaspoons Amoretti pure coconut creme extract
• 2 cups heavy whipping cream
• 1 cup powdered sugar
• 1 8 ounce cream cheese
• ¼ cup powdered sugar
• 1½ cups sweetened shredded coconut ,divided
• ½ teaspoon Amoretti pure coconut creme extract

Directions

• Preheat the oven to 350 degrees. Grease 2 9 inch round cake pans and line with parchment paper.
• Pour four Tablespoons (1/4 cup) of the butter into a frying pan. Add the fresh pineapple and cook over medium heat, stirring occasionally, for about 10 minutes. Remove from heat.
• Meanwhile, in a small mixing bowl, sift together the flour, baking powder, and salt. In the bowl of an electric mixer, beat the eggs until smooth and lighter in color. Add the remaining butter, sugar, vanilla, and coconut extract and beat until smooth. Stir in the flour and pineapple along with any juices and butter in the pan. Stir gently to combine.
• Divide the batter evenly between the two pans and smooth the top. Bake for 30-35 minutes until cake is browned and toothpick inserted in the center comes out clean. Allow to cool for 5-10 minutes, then run a knife along the edge and invert the cake onto a wire rack to cool completely.
• Place the heavy whipping cream in the bowl of an electric mixer fitted with the whisk attachment. Whisk the cream on high speed until it begins to thicken. Add the cup of powdered sugar and beat until stiff peaks form. In another bowl, beat together the cream cheese and ¼ cup powdered sugar until smooth and fluffy. Beat in 1 cup shredded coconut. Gently fold in the whipped cream. Refrigerate for at least one hour.