Pineapple-Coconut Cake

Ingredients

Flour 2.5 cups

Baking powder 2 tsp

Salt 1/4 tsp

Canola oil 75 g

Butter 3 tbsp

Brown rice syrup 80 ml

Milk 3/4 cup

Coconut rum 3 tbsp

Coconut extract 3 tbsp

Egg whites 3 pcs

Pineapple juice 170 ml

Egg yolk 2 pcs

Starch 5 tsp

Cream cheese 240 g

Icing sugar 1/3 cup

Shredded coconut 2 tbsp

Pineapple

Preheat oven to 140°C. Line two baking pans with parchment paper. Sift the flour, baking powder, and salt and mix in a bowl. In a stand mixer, beat the sugar (3/4 cup), brown rice syrup, canola oil, and butter on high speed for 3-4 minutes.

In another bowl, beat the milk, coconut rum (2 tablespoons), and coconut extract (2 tablespoons). With the mixer running on low speed, gradually pour in the flour mixture and the whipped milk and coconut. Beat until smooth.

In a separate clean bowl, beat the egg whites until stiff. Gently fold the egg whites into the batter. Mix well and divide the batter into 2 portions. Pour into the molds. Bake for 25-30 minutes. Cool and remove from the molds.

Fudge: Heat the egg yolks, pineapple juice, 1/4 cup sugar, and cornstarch in a small saucepan. Cook over low heat for 3-5 minutes, stirring until thickened.

 Frosting: Beat cream cheese with powdered sugar, rum, and coconut extract until fluffy.

Lay out the first layer. Frost the first layer, layer with fresh pineapple chunks, and top with the second layer. Spread frosting over the entire surface of the cake. Top with fresh pineapple (canned is fine) and sprinkle with coconut flakes.

Enjoy!