2 1/2 c cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c vegetable oil
1 3/4 c granulated sugar
3/4 c sour cream
1/2 tsp vanilla extract
1 1/2 tsp rum extract*
1 c crushed pineapple (drained slightly)
*You can easily use rum instead and that’s what I would’ve used except I didn’t decide what to make til yesterday which was obviously a Sunday.
1 stick of butter (softened)
1 (8 oz) pkg of cream cheese (softened)
3 – 4 c of powdered sugar
1/2 tsp vanilla extract
2 – 4 Tbsp of cream of coconut or coconut milk*
Maraschino cherries (optional)
* Something I didn’t realize til recently, but cream of coconut and coconut milk are two different things. If you use cream of coconut, be careful not to use too much powdered sugar as the cream of coconut is sweet all on its own. By the way, I had trouble locating it when I went grocery shopping, but finally found it in one store on the international aisle with the Mexican foods.
1) Preheat the oven to 350F.
2) In a medium bowl, sift together the cake flour, baking powder, baking soda, and kosher salt.
3) In a large bowl, cream together the oil and sugar. Add the eggs one at a time, mixing well after each addition. Once you’ve done that, add the sour cream and the vanilla and rum extracts, making sure to mix well.
4) Add the pineapple and mix until fully incorporated.
5) Add the flour mixture in thirds, making sure not to over mix.
6) Pour the batter into three 8 inch prepared cake pans (line the bottoms of the pans with parchment paper and grease the sides). Bake for about 20 – 25 minutes (give or take) or until an inserted toothpick comes out either clean or with only a few moist crumbs. Set aside and allow to cool.
1) In a large mixing bowl, combine the softened cream cheese and butter and beat until smooth.
2) Add the vanilla extract and mix well.
3) Mix in the powdered sugar a little at a time adjusting the amount depending upon how thick you want the frosting. The same goes for the cream of coconut (or coconut milk if you use it instead). I’m honestly guesstimating on the amounts for both on this step. Refrigerate the frosting until ready to use.
Toasting The Coconut:
Spread the coconut out evenly on a baking sheet and place in an oven that’s been preheated to 325F degrees. Allow it to bake until the coconut turns a nice golden brown color, making sure to stir every few minutes. Set aside the toasted coconut and allow it to cool completely before using.
Assembling The Cake:
Once the cakes have completely cooled, spread the frosting between each layer, on the sides, and on top. Coat the sides and top of the cake with toasted coconut (Tip: Before you frost the cake, place parchment paper beneath the bottom layer to help keep the plate cleaner. Once you’re through, simply pull each piece of paper out and toss it.) I then used a plastic storage bag and a cake decorating tip to make small rosettes on top all the way around the edge. Finish the cake with a few maraschino cherries and enjoy!
Happy Birthday, Grandma!