Three Layer Coconut-Pineapple Cake

Jackie H.
Silver Post Medal for All Time! 355 Posts

A close up of the coconut pineapple cake This wonderful Easter was topped by this magic cake that looked so big, but was feather weight. The cake was so light and delicious. There wasn't a sound while everyone ate dessert! Ahhh, just the way I like it! :)

Ingredients:

2 Duncan Hines butter cream cake mix
2 boxes Jello brand vanilla instant pudding mix
6 boxes whole eggs
2 pineapple juice, replaced the water
2/3 cup vegetable oil
Frosting and Toppings
3 cans creamy vanilla white frosting
3 Tbsp vanilla
2 Tbsp butter
2 bags coconut
1 large can crushed pineapple, reserving the pineapple juice and squeezing out the pineapple
1 bag jelly beans
1 bag candy shaped flowers

Steps:

Preheat oven 350 degrees F. Spray flour 3 round cake pans.
Using a large mixing bowl, add your cake mixes, 6 eggs, pineapple juice, oil, instant vanilla pudding mix.
Using a mixer, beat on medium - high for 3-4 minutes until smooth and fluffy.
Then, evenly spread into the 3 round cake pans. Place in the oven, cooking 25-27 minutes or until using a toothpick in the center comes out dry and clean.

Remove from oven, I loosen the edges with a butter knife while it cools. Let it sit for 10 minutes, then invert onto a large paper plate. I then put a sheet of plastic over each layer and top them all together and place them in the freezer. I find cakes easier to handle and frost if they are frozen. Meanwhile, you can prepare your frosting and toppings.

I take my three frostings, with a spatula place all the frosting in a mixing bowl, adding 2 Tbsp. melted butter and vanilla. Using your mixer, whip on high until it is smooth and fluffy. No one will think that this is store bought and it makes it so much faster for you!

Take your cakes out, find your cake plate you want to use, starting with the first layer, frost only the top of the cake, then add a layer of pinneapple and a layer of coconut. Repeat this with the 2nd layer. Then place the top layer on, frost the top with a good amount of frosting, I then give the frosting peaks, by using a butter knife laying it on the frosting and pulling the frosting up in a peak, I do all peaks across the top of the cake. Then I take what pineapple is left and pinch a bit and place it in all the little holes between the peaks, and then sprinkling lots of coconut all over the top.

Now, it's time to frost the sides, using a wide spatula, fill the spatula with a lot of frosting and start filling in between the layers and go right around the cake, and keep repeating this until the sides are completely covered. When your done, take your spatula, wet it in warm water and very fast and gently smoothing the sides all around. I then filled the plate with jelly beans.