Pineapple Cake with Coconut Buttercream

I love being creative in the kitchen.  For me, that is one of the really fun things about cooking and baking.  You can experiment and create new things.  Frequently for me, this happens because I think of a concept for a dessert, but am unable to find a recipe that fits.  So what do I do?  I make up my own.  That is what I did with this delicious cake.  The pineapple cake is incredibly moist and delicious, and the buttercream has just enough coconut to complement the pineapple without overwhelming it.

Pineapple Cake with Coconut Buttercream

Pineapple Cake:

1 box yellow cake mix

1 box (4 serving size) instant vanilla pudding

4 eggs

1 cup sour cream

1/4 cup oil

1 can (20 ounces) crushed pineapple, undrained

Coconut Buttercream:

4 egg whites

1 1/2 cups sugar

pinch of salt

4 sticks (2 cups) butter, room temperature

1 teaspoon coconut extract

1/3 to 1/2 cup Cream of Coconut

Preheat the oven to 350F.  Lightly grease and flour two 9 inch round cake pans.  Set aside.

In a medium size bowl, combine the cake mix, instant pudding, eggs, sour cream, oil, and pineapple.  Whisk together for a minute or two until all of the ingredients are well blended. Divide the batter evenly between the two prepared pans.  Bake for 25 to 27 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Remove cakes from oven and let cool for about 10 minutes in the pans.  Carefully turn the cakes out of the pans and let cool completely on a cooling rack.

For the coconut buttercream, in a bowl over a pot of simmering water, or in a double boiler,  combine the egg whites and sugar and heat, stirring frequently, to about 150F (if you don't have an instant read thermometer or are too lazy to get it out (like me) heat the egg white mixture until the sugar dissolves and is no longer grainy).  

Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat the egg white mixture on high until the mixture thickens and has cooled.  Add the salt.  While the mixer is running, add the butter, a tablespoon at a time until all the butter has been added.  Continue to beat the buttercream until it thickens and is smooth in texture.  Beat in the coconut extract and the cream of coconut.

To assemble the cake, place a cake layer right side up on a serving plate.  Spread some frosting on top of the layer.  Place the second layer upside-down on top of the first layer.  Frost the top and sides with remaining frosting.  Makes 1 9-inch 2-layer cake.

Enjoy!  -Cardamommy