Pineapple Rum Coconut Cake

If you're looking for an impressive dessert, here is one. Layers of coconut scented cake are filled with a pineapple rum filling and pecan buttercream frosting, frosted with more buttercream, and topped with coconut. This is an outstanding cake that has been raved about by more than one as "the best cake I've ever eaten", the flavors and textures are pure decadence.

Prep Time: 1 hr Yield: One 9" Layer Cake, Serves 10-12

Note that the Pineapple Rum Filling should be prepared first as it is added to the cake batter, and used as a filling for this delectable cake.

Click HERE for pineapple filling recipe. The recipe makes 2 cups. One cup will be mixed into the cake batter and the other cup will be used, along with the frosting, to fill the cake during final assembly.

1. Make the pineapple filling above and set aside for use.

2. Make Layer Cake:

INGREDIENTS:

2 cups granulated sugar

4 eggs

3/4 cup vegetable oil

1 cup regular milk or full fat coconut milk, with 1 tbsp lemon juice or vinegar added to the milk

1 teaspoon coconut extract

1 teaspoon pure vanilla extract

2.5 - 3 cups all purpose flour - fork sifted with 2.5 teaspoons baking powder and 1 teaspoon salt

1 cup pineapple rum filling (reserve remaining cup for filling between cake layers)

2 cups chopped pecans or walnuts

Preheat oven to 350 degrees.

Using a stand or electric mixer, in a large bowl beat the eggs and sugar until combined. Mix in the vegetable oil, milk, and extracts. In stages, add the flour that has been fork sifted with baking powder and salt.

Stir in 1 cup of the pineapple rum sauce, reserving the rest of pineapple filling for cake assembly.

Place batter n 2 greased and floured 9 inch cake pans. Bake for 45-50 minutes, or until golden brown and toothpick inserted in center comes out clean.

3. While cake is baking, make the buttercream frosting:

INGREDIENTS:

1 pound unsalted butter - softened

1/2 cup half and half - at room temperature

1 teaspoon lemon juice

1/2 to 1 teaspoon salt

1/2 teaspoon pure coconut extract

1 teaspoon pure vanilla extract

6+ cups powdered sugar

2 cups chopped pecans or walnuts

Beat butter until light and fluffy. Add half and half, lemon juice, salt, and extracts. Add in powdered sugar, one cup at a time, until smooth. Stir in nuts.

Once cakes are removed from oven, cool on wire racks until slightly warm to the touch, approximately 20 minutes, then unmold cakes and allow to completely cool before assembling.

4. Assemble cake:

To assemble, place down first cake layer, spread remaining 1 cup of pineapple filling on cake*, then spread a layer of buttercream frosting on top of filling. Place second cake layer on top of first. Frost top and sides generously with frosting. Top with coconut.

*Note: You may wish to pipe a border edge of the cake with frosting before you lay down the pineapple mixture to ensure it stays between the layers and doesn't seep out. However I assemble the cake and skip this step, ensuring I frost the cake sides generously with frosting to seal in the pineapple filling. I also don't take the filling to the very edge of the cake layer.

Store cake in the refrigerator, however for best taste, let stand at room temperature for 10-15 minutes before serving. It's a much beloved cake that people rave about, so enjoy!!! Cake will keep in the refrigerator for several days. Let me know how you make it your own!