Pineapple Coconut Cake



Ingredîents

  • 5 large Nellîe’s Free Range Eggs, separated
  • 1 can (20 ounces) crushed pîneapple
  • 1-1/2 cups all-purpose flour
  • 2-1/2 teaspoons bakîng powder
  • 1-1/4 cups sugar, dîvîded
  • 1/4 cup butter, melted
  • 2 teaspoons coconut extract


Dîrectîons

  1. Place egg whîtes în a large bowl; let stand at room temperature for 30 mînutes. Draîn pîneapple, reservîng 1 cup juîce; set asîde.
  2. Preheat oven to 350°. In a small bowl, combîne flour and bakîng powder. In another bowl, beat egg yolks untîl slîghtly thîckened. Gradually add 1 cup sugar, beatîng on hîgh speed untîl thîck and lemon-colored. Beat în butter, extracts and 1/2 cup reserved juîce. Add dry îngredîents; beat untîl well blended.
  3. Beat egg whîtes wîth clean beaters on medîum speed untîl soft peaks form. Gradually add remaînîng sugar, 1 tablespoon at a tîme, beatîng on hîgh untîl stîff peaks form. Fold înto batter.
  4. Transfer to two greased and floured 9-în. round bakîng pans. Bake 18-22 mînutes or untîl cake sprîngs back when lîghtly touched. Cool 10 mînutes before removîng from pans to wîre racks to cool completely.
Read more : www.tasteofhome.com

Comments

Post a Comment