Description

The pineapple has been a symbol of hospitality since the days of the early American colonies. This beautiful cake will show your guests your hospitality and how welcome they are in your home. It is a moist, delicious cake that will feed a crowd.

Ingredients

• Filling:
• ½ c. sugar
• 3 T. cornstarch
• ¼ t. salt
• 20 oz. can crushed pineapple in juice
• 2 T. unsalted butter
• Cake:
• 2¾ c. sifted cake flour
• 1 T. + ¼ t. baking powder
• ½ t. salt
• 5 large egg whites, at room temperature
• 1¼ c. 100% unsweetened coconut milk (NOT sweetened cream of coconut) Look in the Asian aisle of your supermarket or at specialty stores.
• 13 T. unsalted butter, room temperature, cut into pieces
• 1¼ c. sugar
• 1½ t. vanilla extract
• Italian meringue buttercream, vanilla variation
• 3 c. sweetened long-shred coconut

Steps

1. Filling:
2. Put sugar, cornstarch and salt in a saucepan; whisk to combine. Drizzle a little juice from the pineapple over the dry mixture; whisk until smooth. Add remaining pineapple and juice; bing to a boil over medium heat; cook for several minutes, whisking occasionally until thick and translucent. Whisk in the butter; cool completely.Refrigerate until chilled and firmed or in an airtight container for up to 3 days, if desired.
3. Cake: