Table of Contents
Pineapple Sheet Cake, flavored and moistened with crushed pineapple and topped with a sweet icing laced with coconut is perfect for serving a large crowd. Preheat oven to 350 degrees and grease a 13X9-inch pan or a sheet pan. Combine all cake ingredients in a medium bowl. Stir until evenly combined and then pour into prepared pan.
Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed. Mix 1/2 cup pineapple juice into batter. Pour batter into the prepared pans. Step 4 Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes. Step 5
Mix confectioners’ sugar and 1/4 cup pineapple juice together in a bowl until sugar is dissolved. Beat 1 cup butter into sugar mixture until light and fluffy. Add 1 teaspoon coconut extract; beat until icing is smooth, adding more confectioners’ sugar until desired consistency is reached.
Drain pineapple, reserving 1 cup juice; set aside. Preheat oven to 350°. In a small bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened.
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