Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

Snowy Coconut Cake with Pineapple Lime Cream Cheese Filling

Snowy Coconut Cake with Pineapple Lime Cream Cheese Filling

1 cup unsalted butter, softened, plus additional for pans
3 cups cake flour, plus additional for pans
1 tablespoons baking powder
1 teaspoon salt
1 cup cream of coconut
1/4 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1-1/4 cups granulated sugar
2 large whole eggs
3 large egg whiles
12 ounces cream cheese, not whipped
3/4 cup unsalted butter, softened
1 tablespoon finely grated fresh lime zest
2-1/2 cups confectioners’ sugar
1/2 cup chopped, drained, canned pineapple chunks
5-1/2 ounces unsweetened or sweetened flaked coconut

1. Make cake: Preheat oven to 325 degree F and line the bottom of 2
buttered 9×2-inch round cake pans with parchment. Butter paper and dust pans with flour, knocking out excess flour.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. Whisk together cream of coconut, milk, and extracts in a bowl.
4. Beat together butter and granulated sugar in a large bowl with an
electric mixer on high speed until fluffy, about 3 minutes. Add whole
eggs and egg whites, 1 at a time, beating well after each addition,
until combined well. On low speed, beat in flour mixture and cream of
coconut mixture alternately in batches, beginning and ending with flour mixture, until just combined (do not overbeat).
5. Pour batter evenly into the prepared cake pans (about 2-3/4 cups per pan) and smooth tops. Bake cake layers in middle of oven until golden and a cake tester inserted in centers comes out clean, 35 to 40 minutes. Transfer pans to racks and let cool for 5 minutes. Run a small knife around edges of pans and invert layers onto racks. Peel off paper, then reinvert layers right side up and cool.
6. Make Frosting and Filling: Beat cream cheese in a large bowl with an electric mixer until fluffy. Beat in butter and lime zest until smooth.
Slowly beat in confectioners’ sugar on low speed until smooth for
frosting. Transfer 1 cup of frosting to a bowl and fold in pineapple for
7. Place 1 cake layer on a serving platter and spread top evenly with
filling. Refrigerate until firm, about 20 minutes. Top with second
layer, then spread top and sides with frosting. Chill cake until
frosting is slightly firm. Coat top and sides of cake evenly with
coconut flakes. Makes 8 to 10 servings.

February 20, 2009 Posted by | Cooking, Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , , , , , , | Leave a comment