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Ingredientes
- Cake:
- 3/4 cup butter
- 1 cup sugar
- 3 eggs, separated
- 1 teaspoon vanilla
- 2 teaspoons coconut extract
- 2/3 cup crushed pineapple (do not drain)
- 1 1/4 cup cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- A pinch of cream of tartar
- 2 tablespoons sugar
- Frosting:
- 1 8 ounce package of cream cheese
- 1/2 cup butter
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 3-4 cups powdered sugar
Direcciones
- Cake;
- Preheat the oven to 350ºF. Grease two round 8 inch pans and line with parchment paper.
- Beat the butter and sugar for about five minutes until fluffy. Add the egg yolks one at a time beating well until smooth. Add the vanilla and coconut extract and pineapple and mix until combined.
- Sift together the flour, powder and salt. Sift in a little at a time.
- Beat the egg whites and cream of tartar in a separate bowl until soft peaks form. Add the 2 tablespoons of sugar and beat until medium peaks form.
- Whisk about 1/4 of the whites into the batter to soften it and then fold in the rest. Do not over mix.
- Divide evenly into the pans and bake for about 20 minutes or until a toothpick comes out clean.
- Frosting;
- Slightly soften the cream cheese and butter, just enough so that you can beat them together. Beat for about five minutes until smooth. Add the extracts and then the powdered sugar about 1/2 cup at a time until desired consistency is reached. Frost cool cake and top with some sweetened flaked coconut and dried pineapple flowers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 10 servings | |
| Calories 618 | |
| Calories from Fat 284 | 46% |
| Total Fat 32.31g | 40% |
| Saturated Fat 19.41g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 142mg | 47% |
| Sodium 566mg | 24% |
| Potassium 83mg | 2% |
| Total Carbs 79.6g | 21% |
| Dietary Fiber 0.4g | 1% |
| Sugars 65.18g | 43% |
| Protein 4.69g | 8% |
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