| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cakes |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sifted cake flour |
| 1 1/2 |
c |
Sugar |
| 3 |
tb |
Baking powder |
| 1 |
pn |
Salt |
| 4 |
|
Egg yolks |
| 1/2 |
c |
Corn oil |
| 1/2 |
c |
Water |
| 1 |
ts |
Vanilla |
| 6 |
|
Egg whites; room temperature |
| 1/4 |
c |
Pineapple juice |
| 1/4 |
c |
Sweetened coconut cream |
| 2 |
tb |
Dark rum |
| 16 |
oz |
Powdered sugar |
| 6 |
tb |
Butter; room temperature |
| 1/4 |
c |
Whipping cream |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla |
| 1 |
ts |
Coconut or almond extract |
| 1/4 |
c |
Drained crushed pineapple |
| 1 |
tb |
Dark rum |
| 4 |
oz |
Shredded coconut; toasted |
INSTRUCTIONS
CAKE
FROSTING
Note: The sweetened coconut cream is the canned type. For Cake: Preheat
oven to 350 degrees. Butter two 9-inch round cake pans. Line with
parchment paper. Sift together flour, 1 cup sugar, baking powder and salt.
Whisk yolks, oil, water and vanilla in large bowl until soft peaks form.
Gradually add remaining 1/2 cup sugar and continue beating until stiff but
not dry. Fold dry ingredients into yolk mixture. Gently fold in beaten
whites. Pour batter into prepared pans. Bake until lightly golden and tops
spring back when touched, about 30 minutes. Invert cakes onto racks and
cool. Mix pineapple juice, coconut cream and rum in small bowl. Brush tops
of cakes with juice mixture. For Frosting: Using electric mixer, beat
powdered sugar, butter, cream, egg, vanilla and coconut extract in large
bowl until smooth and creamy. Transfer 1 cup frosting to small bowl. Stir
in crushed pineapple. Add rum to remaining frosting in large bowl. Set 1
cake layer on plate. Spread with pineapple frosting. Top with second cake
layer smooth side up. Frost top and sides of cake with as much of remaining
frosting as desired. Sprinkle top of cake with coconut. From "Bon Appetit"
magazine, date unknown.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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