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Ingredientes
- 2Â 1/3 c. Cake flour, (not self-rising)
- 2Â 1/2 tsp Baking pwdr
- 1/2 tsp Salt
- 1 c. Lowfat milk
- 1Â 1/2 tsp Vanilla
- 2 stk unsalted butter, softened (1 c.)
- 1Â 1/2 c. Sugar
- 5 lrg Large eggs, beaten lightly
- Â Â A, (28-oz) can crushed pineapple in unsweetened juice
- 1 Tbsp. Cornstarch
- Â Â A rounded 1/4 c. sugar
- 2 lrg Egg whites
- 1Â 1/2 c. Sugar
- 1/2 c. Water
- 1 Tbsp. Light corn syrup
- 1 tsp Vanilla
- 2Â 2/3 c. Sweetened flaked coconut, (a 7-oz bag), toasted goldenand cooled
Direcciones
- Make cake layers:Preheat oven to 350F. Line bottoms of 2 buttered 9- by2-inch round cake pans with rounds of wax paper. Dust pans with flour, knocking out excess.
- Into a bowl sift together flour, baking pwdr, and salt. In a glass measuring c. stir together lowfat milk and vanilla. In a bowl with an electric mixer on medium speed cream butter 1 minute and add in sugar in a steady stream, beating till light and fluffy, about 4 min, scraping bowl occasionally. Beat in Large eggs, a little at a time, beating well after each addition, till pale and fluffy. Stir in flour mix in 4 batches alternately with lowfat milk, beginning and ending with flour mix and stirring after each addition till batter is smooth.
- Divide batter between pans, smoothing tops, and bake in middle of oven till a tester inserted in center comes out clean, about 30 min. Cold cake layers in pans on racks 10 min. Run a thin knife around edge of each pan and invert cake layers onto racks. Remove wax paper carefully and cold cake layers completely. Cake layers may be made 5 days ahead and frzn, wrapped in plastic wrap and foil. Thaw cake layers in refrigerator 1 day before proceeding with recipe.
- Make filling:In a heavy saucepan stir together filling ingredients till cornstarch is dissolved. Bring mix to a boil, stirring constantly, and simmer, stirring, 3 min. Cold filling completely. Filling may be made 3 days ahead and chilled, covered.
- Assemble cake layers and filling:With a long serrated knife halve each cake layer horizontally. Stack cake layers on a cake plate, spreading filling between layers.
- Make frosting:In a double boiler or possibly in a large metal bowl with a hand-held electric mixer beat together all frosting ingredients except vanilla till combined. Set mix over a saucepan of boiling water and beat on high speed till it holds stiff, glossy peaks, about 7 min. (Depending on mixer and weather this may take longer than 7 min.) Remove double boiler or possibly bowl from heat and beat in vanilla. Beat frosting till cooled and spreadable.
- Spread top and side of cake with frosting and coat cake with coconut.
- Makes one double-layered 9 inch round cake.
