Pineapple Cloud (Printable Version)
# What You’ll Need:
01 -
Toasted coconut flakes for topping (totally up to you).
02 -
1 cup crushed pineapple, well drained.
03 -
3 big eggs.
04 -
2 teaspoons baking powder.
05 -
1/2 teaspoon salt.
06 -
1 1/2 cups regular sugar.
07 -
1 teaspoon vanilla extract.
08 -
1 cup coconut or regular milk.
09 -
2 cups regular flour.
10 -
1/2 cup soft unsalted butter.
11 -
1 cup thick heavy cream or coconut cream.
12 -
1/2 cup icing sugar.
13 -
1 teaspoon vanilla extract.
# Steps To Make It:
01 -
Sprinkle coconut flakes on top if you want.
02 -
Stack the cakes up. Spread frosting between the layers and cover the top.
03 -
Whip up cream, icing sugar, and vanilla until it's thick and holds its shape.
04 -
Let the cakes cool in their pans for 10 minutes, then move them over to a cooling rack.
05 -
Divide the batter in the pans and bake for 25 or 30 minutes.
06 -
Mix the pineapple in gently at the end.
07 -
Add milk and dry mix bit by bit into the butter, switching back and forth.
08 -
In another bowl, stir together flour with salt and baking powder.
09 -
Add eggs one at a time, then dump in the vanilla.
10 -
Mix butter and sugar together until it looks light.
11 -
Kick the oven up to 350°F and grease a couple of 9-inch pans.
# Extra Notes:
01 -
Canned pineapple works great for this.
02 -
Swap in coconut milk or cream if you need it dairy-free.
03 -
Really squeeze out all the juice from the pineapple.
04 -
It'll stay good in the fridge about three days.