Enhanced Coconut Cake with Pineapple Filling and Cream Cheese Frosting

Ingredients:

For the Cake:

• 1 (15 1/4-ounce) can crushed pineapple in juice, undrained
• 1 1/2 cups unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs
• 1/2 cup lemon-lime soft drink (like 7-Up)
• 3 cups cake flour, sifted
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1/4 teaspoon coconut extract (optional, for extra coconut flavor)

For the Pineapple Filling:

• Reserved crushed pineapple from the cake
• 1/2 cup sweetened shredded coconut
• 1/4 cup brown sugar
• 1 teaspoon cornstarch (optional, for thickening)

For the Cream Cheese Frosting:

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup reserved pineapple juice (from the crushed pineapple)

Garnish:

• 1 (6-ounce) package frozen flaked coconut, thawed
• Fresh mint sprigs for decoration

Instructions:

1. Prepare the Pans: Grease the bottom and sides of 3 (9-inch) round cake pans and line the bottoms with wax paper. Grease and flour the wax paper.
2. Drain the Pineapple: Drain the pineapple, reserving 3/4 cup of the juice. Set aside 1/4 cup of the reserved juice for the frosting and use the rest in the cake batter.
3. Make the Cake Batter:

• In a large mixing bowl, beat the softened butter at medium speed until creamy. Gradually add sugar and continue to beat until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• In a separate bowl, combine 1/2 cup of reserved pineapple juice and the lemon-lime soft drink.
• Alternately add the flour and the juice mixture to the butter mixture, beginning and ending with the flour. Mix at low speed until just combined. Stir in the extracts and coconut extract (if using).

1. Bake: Pour the batter evenly into the prepared cake pans. Bake at 350°F (175°C) for 25-30 minutes, or until a wooden pick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then remove them from the pans and cool completely on wire racks.
2. Prepare the Pineapple Filling: In a small saucepan over medium heat, combine the reserved crushed pineapple, shredded coconut, brown sugar, and cornstarch. Cook until the mixture thickens slightly, about 5 minutes. Remove from heat and let it cool.
3. Make the Cream Cheese Frosting:

• In a large mixing bowl, beat the cream cheese and butter together until smooth. Gradually add powdered sugar, mixing until well combined.
• Add the reserved pineapple juice and vanilla extract, mixing until creamy.

1. Assemble the Cake:

• Place one cake layer on a serving plate. Spread 3/4 cup of the pineapple filling on top. Add the second layer and repeat the process. Top with the third layer.
• Spread the cream cheese frosting over the sides and top of the cake. Pipe a decorative border around the top, if desired.
• Sprinkle the flaked coconut generously over the top and sides of the cake.

1. Garnish: Add fresh mint sprigs on top for a beautiful presentation.

Tips:

• Chill the Cake: For easier slicing, refrigerate the assembled cake for about an hour before serving.
• Flavor Variations: Consider adding a splash of rum extract to the cake batter for a tropical twist.
• Serving Suggestions: This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy!

This enhanced Coconut Cake is sure to be a crowd-pleaser with its moist layers, vibrant pineapple filling, and rich cream cheese frosting. Enjoy your baking!