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Pineapple Coconut Cake

This coconut cake is a guaranteed showstopper at any holiday meal. The beautiful flakes of coconut are reminiscent of snow. But one taste of the sunny pineapple will transport you to the tropics.—Monica Kennedy, Johnson City, Tennessee

12 ServingsPrep: 45 min. + chilling Bake: 20 min. + cooling

Ingredients

5 eggs, separated
1 can (20 ounces) crushed pineapple
1-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1-1/4 cups sugar, divided
1/4 cup butter, melted
2 teaspoons coconut extract
1 teaspoon vanilla extract
MOUSSE:
4 cups heavy whipping cream
1-1/2 cups confectioners' sugar, divided
2 packages (8 ounces each) cream cheese, softened
5 cups flaked coconut, divided

Directions

Place egg whites in a large bowl; let stand at room temperature for
30 minutes. Drain pineapple, reserving 1 cup juice; set aside.
In a small bowl, combine flour and baking powder. In another bowl,
beat egg yolks until slightly thickened. Gradually add 1 cup sugar,
beating on high speed until thick and lemon-colored. Beat in the
butter, extracts and 1/2 cup reserved juice. Add dry ingredients;
beat until well blended.
Beat egg whites with clean beaters on medium speed until soft peaks
form. Gradually add remaining sugar, 1 tablespoon at a time, beating

2 of 2

Pineapple Coconut Cake (continued)

Directions (continued)

on high until stiff peaks form. Fold into batter.
Transfer to two greased and floured 9-in. round baking pans. Bake at
350° for 18-22 minutes or until cake springs back when lightly
touched. Cool for 10 minutes before removing from pans to wire racks
to cool completely.
In a large bowl, beat cream until it begins to thicken. Add 1 cup
confectioners' sugar; beat until stiff peaks form. In another bowl,
beat the cream cheese, pineapple and remaining confectioners' sugar
until blended; stir in 2 cups coconut. Fold in whipped cream. Cover
and refrigerate for at least 1 hour.
Cut each cake horizontally into two layers. Place bottom layer on a
serving plate; drizzle with 2 tablespoons reserved juice. Spread
with 2 cups mousse. Repeat layers twice. Top with remaining cake
layer and drizzle with remaining juice. Spread remaining mousse over
top and sides of cake. Press remaining coconut onto top and sides.
Refrigerate for at least 1 hour before serving. Yield: 12 servings.

Nutrition Facts: 1 piece equals 899 calories, 62 g fat (42 g saturated fat), 248 mg cholesterol, 388 mg sodium, 78 g carbohydrate, 3 g fiber, 10 g protein.