3 ¼ cups Cake Flour
5 ¼ tsp. Baking Powder
½ tsp. Salt
1 ½ cup Butter
1 cup Butter
2 ½ cups Sugar
4 Eggs Directions:
1 ¾ cups Milk
1 ½ tsp real Vanilla Extract
4 oz. Coconut
Filling:
I do this first
1 cup Sugar
½ cup Butter
2 cups drain crushed Pineapple ( 16oz Can)
1 Tbs cornstarch
In a sauce pan on medium low heat
Melt butter add sugar add cornstarch
stir constantly
add pineapple stir till thick
Set aside it will thicken the longer it sits
Directions:
Lightly butter 3 pans and dust with flour. Set oven temp to 350 degrees.
Sift cake flour, salt & baking powder 3 complete times.
Cream butter and sugar till smooth.
Add 1 egg at a time till blended.
Add dry ingredients and milk then vanilla.
Beat till smooth.
Bake for 30-40 minutes or till toothpick comes out clean!
Cool 5min and remove cake.
Icing ingredients:
Use your favorite cream cheese frosting recipe. I use this one because it is a big cake.
1 pound cream cheese, softened
4 cups sifted confectioners’ sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
Directions:
Cream butter, add Sugar then cream cheese. Cream til light and fluffy
Prepare 1 layer at a time smooth filling over top sprinkle with coconut place second layer on top follow same technique with each layer stack as you go once each layer has been covered on top with filling begin icing the entire cake then heavily cover the cake with coconut.*
