Name: Coconut Pineapple Cake
Cook time: 1 hr
Total time: 3 hrs
Yield: Makes 8 servings
Ingredients: 1 cup cake flour (not self-rising); 1/2 teaspoon salt; 6 large eggs at room temperature; 1 cup sugar; 2 teaspoons vanilla; 3/4 stick (6 tablespoons) unsalted butter, melted and cooled; 1 (20-ounce) can crushed pineapple, including juice; 2 tablespoons sugar; 1 tablespoon cornstarch; 1 teaspoon fresh lemon juice; 2/3 cup water; 1/4 cup sugar; 3 tablespoons light rum; Coconut buttercream; 3 1/2 cups fresh coconut shavings (see how to crack and shave fresh coconut ) or 2 2/3 cups sweetened flaked coconut (7-oz package)

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Coconut Pineapple CakeAnna Williams

Cooks' notes:

·Cake layers can be made 2 days ahead and left unsplit. Keep, wrapped well in plastic wrap, at room temperature.
·Pineapple filling can be prepared 3 days ahead and chilled, covered.
·Rum syrup can be made 1 week ahead and chilled, covered.
·Cake can be assembled 1 day ahead and chilled, covered. Bring to room temperature before serving.

Recipe notes

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