She likes Pina Colada

Coconut and Pineapple Cake

My first cakes recipe blog post, oh yeah! My mom's birthday cake, and she loves coconut.

Ingredients

Pineapple Supreme cake mix

Oil need for cake mix

Eggs need for cake mix

Can of Pineapple tidbits in juice

3 cans Coconut Cream/milk refrigerated

1/2 cup (1 stick) Butter softened

3-4 Cups Powder Sugar

1 teaspoon Coconut Extract

1 bag flake Coconut toasted

1 Jar Pineapple Preserves

Chopped Macadamia Nuts

Directions

Make the cakes mix according to package directions with substituting the water with the same amount of liquid from the pineapple tidbits. Pour batter into two prepared 8 or 9 inch pans and bake as the package says.

When the cake is out of the oven and cooling, toast the coconut. Place the coconut evenly on a parchment covered pan and place in the oven for 5 minutes, and check it, and 2 minutes after that till it just starts to toast, and mix it up and spread it out again, and place in oven 1 minute at a time checking it. When some of the coconut starts to toast the rest will go fast so check it! I did mine in two batches. 

Now the frosting! Cream the butter with a mixer till light in color. Open your cans one at a time of Coconut cream or milk, there should be a solid at the top, scoop that out, leave the liquid at the bottom,and add it to the butter, the liquid is like coconut syrup, you can save that for another use. Add about 1 cup of the coconut solid just eye ball it. Beat till combined. Add the powder sugar 1 cup at a time till the consistency is good for frosting. If you have the coconut extract add that too if not it should be fine. 

To assemble the cake, cut the cakes in two, place the first layer on your cake plate, spread and thin layer of your coconut frosting and keep a lip all around the edge to hold the pineapple filling. Spread half of the pineapple preserves keeping inside the frosting edge. Place a layer of cake and frost with the coconut frosting, no pineapple filling this layer. Another cake layer, thin layer frosting, pineapple filling. Place the last cake layer on top and frost the whole cake with the remaining frosting. Cover the sides with the toasted coconut and decorate the top with the pineapple tidbits, macadamia nut and remaining coconut. Refrigerate to set the frosting, and enjoy.