Pineapple Coconut Cake with Whipped Cream Icing Ingredients: •For the cake: •1 Duncan Hines yellow cake mix (or one without pudding) •1 package Jell-O instant coconut pudding mix (4 serving size) •1 cup water •⅓ cup vegetable oil •4 eggs •For the Filling: •12 oz. heavy whipping cream •2 tablespoons sugar •1 teaspoon vanilla •16 oz. canned, crushed pineapple, drained •For the Frosting: •3 cups heavy whipping cream •1 teaspoon vanilla •½ cup sugar •1 envelope unflavored gelatin •¼ cup water •1 small (7oz) package sweetened, flaked coconut Instructions: 1.Preheat oven to 350 degrees. 2.Mix together the cake mix, pudding, water, vegetable oil and eggs on low speed for 1 minute. Turn the mixer to medium and mix for 2 additional minutes. Do not over beat. 3.Divide the batter evenly into two greased and floured 8 inch round cake pans. 4.Bake for 24 to 28 minutes or until a tooth pick inserted into the cake comes out cleanly. 5.Cool cakes for abut 3 to 4 minutes and turn out of the pan. Cool on a rack. 6.Whip the cream until it begins to thicken. Add sugar and vanilla and continue to whip to medium peaks. 7.Drain the pineapple and fold into the whipped cream. 8.Set aside and make the frosting. 9.Whip cream in a medium bowl until it begins to thicken. Mix in the sugar and vanilla. Turn off the mixer and prepare the gelatin. 10.Soften gelatin in the ¼ cup water. Melt the gelatin over low heat or in the microwave for about 10 seconds. Be careful not to boil or scorch the gelatin. 11.Turn the mixer on and continue whipping the cream. Drizzle the gelatin into the whipped cream mixture. 12.Whip the cream to medium peaks. 13.Assemble the cake: 14.Cut each layer in half horizontally so that you will have four layers in your cake. 15.Fill a piping bag with frosting and pipe a half inch round barrier around the outside of each layer so that the filling will not leak out. 16.Fill the center with pineapple mixture. Top with a layer of cake. Repeat two more times. 17.Frost the sides and top of cake with whipped cream frosting. 18.Coat sides and top of cake with flaked coconut. 19.Refrigerate. Bring to almost room temperature before serving.
Posted on: Thu, 11 Sep 2014 15:23:35 +0000