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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Sunday, March 16, 2014

PINEAPPLE COCONUT CAKE

My husband, Larry Forbes, dearly loves a luxurious cake. He is a huge fan of pound cakes as well. I found this recipe while pilfering through Pinterest and I knew that he would love it. He particularly loves moist and creamy cakes which need to be kept in the refrigerator. I was sure that this particular cake would make him overcome with joy. And I was right, but don't tell him I said that.
5 eggs, separated
1 can (20-oz.) crushed pineapple
1 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
1 1/4 cups sugar-divided
1/2 stick butter-melted
2 tsp. coconut extract
1 tsp. vanilla extract
Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside.
Preheat oven to 350 degrees. In a small bowl combine flour and baking powder. In another bowl beat egg yolks until slightly thickened. Gradually add 1 cup sugar beating on high speed until thick and lemon colored.
Beat in butter, extracts and 1/2 cup reserved juice.
Add dry ingredients; beat until well blended. Beat egg whites with clean beaters on medium speed until soft peaks form.
Fold into batter. Transfer to 2 greased and floured 9-inch round cake pans. Bake 18 to 20 minutes. Cool 10 minutes then remove from pans to cool completely.
MOUSSE
4 cups heavy whipping cream
1 cup powdered sugar
2 8-oz. pkgs. cream cheese-softened
 drained pineapple
1/2 cup powdered sugar
5 cups coconut
In large bowl beat the 4 cups of heavy whipping cream until it begins to thicken. Add 1 cup powdered sugar; beat until stiff peaks form. 

In another bowl beat cream cheese, pineapple and remaining 1/2 cup powdered sugar, stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate for at least one hour. Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. 
Top with remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of cake. Press remaining coconut on top and sides. Refrigerate until very well chilled before devouring. 
Serves 12

I prefer to regard a dessert as I would imagine the perfect woman:  subtle, a little bittersweet, not blowsy and extrovert.  Delicately made up, not highly rouged.  Holding back, not exposing everything and, of course, with a flavor that lasts.  ~Graham Kerr

From www.tasteofhome.com 


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