Ingredients: |
Ingredients: 1 prepared 2- or 3-layer vanilla cake
1 large can crushed pineapple in juice, divided
¼ c. corn starch
2 c. granulated sugar
8 oz. cream cheese, softened
¾ c. softened butter
1 ¾ c. confectioners sugar
¼ c. corn starch
2 tsp. vanilla (or coconut flavoring if you can find it)
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Directions: |
Directions:Drain the pineapple, reserving 1/4 c. of juice for the frosting
Filling:
Combine 2 c. sugar and cornstarch in a saucepan. Stir in drained pineapple and 1 c. water. Cook over low heat, stirring occasionally to prevent sticking, until filling is very thick (about 10 minutes). Remove from heat and cool.
Frosting:
Beat butter and cream cheese at medium speed until well blended and smooth. Combine confectioners sugar and corn starch and add to butter, beating until well combined. Add vanilla and enough remaining reserved pineapple juice to make the frosting of good spreading consistency. Beat until well combined, smooth, and fluffy.
Pipe a 1/2 inch border of frosting on the edge of all layers of your cake, then spread about 3/4 c. pineapple filling in the center of each one, stacking them as you fill them. Reserve remaining filling for the top. Spread frosting on sides of cake. Spread remaining filling on the top inside the piped border of frosting. Sprinkle coconut on sides and border coating the frosting. |
Personal
Notes: |
Personal
Notes: Yes, this one does take time to construct, but it's easier than it sounds. You can make the cake layers, then when they have cooled wrap them in plastic wrap and refrigerate overnight or several days or frozen for up to 3 months. When cold they will be easier to stack and frost. The filling can also be made ahead, refrigerate until ready to use.
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