PINEAPPLE CAKE WITH COCONUT FROSTING RECIPES

Steps:

• Preheat the oven to 350 degrees F.
• Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
• For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
• Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
• Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
• For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
• Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

Steps:

• Preheat oven to 350 degrees and grease and flour 2 - 9" cake pans.
• In your mixer, combine all of the ingredients for the cake for about 30 seconds, then beat for 2 minutes.
• Distribute evenly in each cake pan and bake for 30 minutes or until a cake tester comes out clean.
• Combine ingredients for cream and set aside.
• While cakes are warm poke holes all over with a large fork or skewer.
• Pour cream mixture over the top of the cakes.
• Place in the refrigerator for about 5 hours, or overnight is even better.
• To make the frosting, cream together cream cheese, sugar and extracts until smooth.
• Then, with the whisk attachment, slowly add the whipping cream and whip until stiff peaks form.
• To remove the cakes from their pans: This is a little tricky. I took a thin knife and ran it around the edge, and I sat the bottom of the pan in hot water for a minute or two, to loosen it up. I flipped it out onto a piece of waxed paper, then flipped it again onto my plate.
• Top with bottom layer with a little frosting, and about 1/2 cup of coconut.
• Place the second layer on top, frost, and top with remaining coconut.