Table of Contents
Ingredients 1 5 large eggs, separated 2 1 can (20 ounces) crushed pineapple 3 1-1/2 cups all-purpose flour 4 2-1/2 teaspoons baking powder 5 1-1/4 cups sugar, divided 6 1/4 cup butter, melted 7 2 teaspoons coconut extract 8 1 teaspoon vanilla extract 9 MOUSSE: 10 4 cups heavy whipping cream More items…
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.
Add 2 teaspoons coconut extract and vanilla extract; mix well. Beat eggs, 1 at a time, into butter mixture, beating well until each egg is fully incorporated. Step 3 Mix flour, alternating with coconut milk, into butter mixture, ending with flour until batter is just mixed.
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