Coconut Cake with Crushed Pineapple

Ingredients and Weight:

For the Cake: - All-purpose flour: 3 cups (360g) - Granulated sugar: 2 cups (400g) - Baking powder: 3 teaspoons (15g) - Salt: 1 teaspoon (5g) - Unsalted butter, softened: 1 cup (2 sticks, 227g) - Eggs: 3 large - Buttermilk: 1 cup (240ml) - Vanilla extract: 1 teaspoon (5ml)

For the Coconut Cream Frosting: - Full-fat canned coconut milk: 1 can (14 ounces, 400ml) - Cream cheese, softened: 8 ounces (227g) - Unsalted butter, softened: 1/2 cup (1 stick, 113g) - Powdered sugar: 3 cups (360g)

For the Crushed Pineapple Topping: - Canned crushed pineapple, drained: 15 ounces (425g)

Preparation Time:

• 30 minutes

Cooking Time:

• 25-30 minutes per layer

Difficulty Level:

• 3 (Intermediate)

Preparation Method Steps:

For the Cake: 1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 2. In a medium bowl, whisk together flour, sugar, baking powder, and salt. 3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time. 4. Alternately add dry ingredients and buttermilk to wet ingredients, beginning and ending with dry ingredients. Stir in vanilla. 5. Divide batter between prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 6. Let cakes cool completely in pans before frosting.

For the Coconut Cream Frosting: 1. In a medium bowl, beat together coconut milk, cream cheese, and butter until smooth. 2. Gradually add powdered sugar, beating until stiff peaks form.

For Assembly: 1. Place one cake layer on a cake stand or serving plate. Spread with half of the coconut cream frosting. 2. Top with half of the crushed pineapple. Repeat layers. 3. Frost sides and top of cake with remaining frosting. Decorate with additional crushed pineapple, if desired.

Nutritional Information (Serving size: 1/8 of cake):

• Calories: 350
• Fat: 18g
• Protein: 4g
• Carbohydrates: 50g
• Sugar: 35g

Dish Characteristics:

• Moist and fluffy cake with a sweet and tangy flavor
• Rich coconut cream frosting with a hint of pineapple
• Topped with a layer of crushed pineapple for a tropical touch

User Comments:

• "This cake was absolutely divine! The coconut cream frosting was so creamy and delicious, and the pineapple topping added a perfect sweetness."
• "I loved how the flavors of coconut and pineapple complemented each other. It's a great dessert for any occasion."
• "This cake was a huge hit at my party. Everyone raved about how moist and flavorful it was."

Special Precautions and Tips:

• Make sure to use full-fat coconut milk for the frosting, as it will not whip up properly otherwise.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• To prevent the cake from overbaking, start checking it after 25 minutes of baking time. The cake is done when a toothpick inserted into the center comes out clean.