My son learned to bake 3 years ago. Since then, he has had 3 award winning cakes, one for every year he has entered our local youth fair. His first year, he baked a chocolate cake with peanut butter buttercream and tons of chopped Reese’s cups. He desperately wanted to be original, and even though he won, he wasn’t the only Chocolate-Peanut Butter cake. The next year, he was adamant that his cake recipe be one-of-a-kind, so I wrote his Dark Chocolate Espresso with Salted Dulce de Leche cake. Again, it won, and he immediately started planning for this year. However, I had other things in mind. After winning with 2 chocolate cakes, I encouraged him to branch out to other flavors. He agreed and in the end, his Coastal Coconut Cream Cake with Pineapple Filling was a hit, won, and was auctioned for big bucks!

Ingredients

2 sticks of butter – softened

2 c. Sugar

4 Eggs

1 1/2 tsp coconut extract

3 c. All purpose flour

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

1/2 c. Cream of coconut

1 c. Coconut milk

3/4 c. Sweetened flake coconut

In a mixer, cream butter, sugar & extract. Add eggs, one at a time, mixing well after each addition. In a large bowl, sift together flour, baking soda, baking powder & salt. In a large glass, combine coconut milk and cream of coconut. Add flour to butter mixture alternately with liquids. When all has been incorporated, turn mixer to high and beat for 2 minutes. Fold in coconut. Pour into 2 greased and floured 9″ cake pans. Bake at 350 degrees for 40-50 minutes or until tester comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely before assembling.

Filling

2 cans crushed pineapple in juicee

1 c. Sugar

6 TBSP cornstarch

2 TBSP butter

Combine all ingredients in a large pot. Cook over medium heat, stirring continuously until thick and bubbly. Remove from heat and cool before filling cake.

Buttercream

2 sticks butter – softened

2 c. Shortening

1/2 tsp salt

1 1/2 tsp coconut extract

1 TBSP meringue powder

2 lbs powdered sugar

4-6 TBSP coconut milk

In a mixer, cream butter, shortening, salt & extract. When smooth, add meringue powder and half of powdered sugar. Mix on medium low until smooth, scraping down sides periodically. Add remaining powdered sugar and mix until smooth. Add coconut milk until desired consistency is reached. Turn mixer to high and whip for 5 minutes.

To assemble cake…

Split each cake layer to make 4 layers. Spoon a generous amount of pineapple between each layer. Frost top and sides with buttercream. Coat sides with 2 c. Toasted coconut.