This is one of the best cakes I have ever tasted. It’s light, not too sweet and works year around. Four layers of fluffy white cake with crushed pineapple and pastry cream and topped with whipped cream (no frosting) and garnished with coconut. It just melts in your mouth.
Tastes great year around – in the summer when you need a desert that won’t weigh you down and in the winter when you reach that moment that if you have to eat one more pumpkin anything you will start to throw things.
You can use any white cake recipe you like, even a box mix will work. As long as you have 2 either 8 or 9 inch round cakes you are ready to go. If you don’t know how to make pastry cream you can actually substitute vanilla pudding, just as long as its cook and serve NOT instant. Other things you will need:
1 – 10ounce can of crushed pineapple
2 Tablespoons cornstarch
1 – 3 ounce packet of vanilla cook and serve pudding
2 cups heavy whipping cream
3 Tablespoons powered sugar
2 cups shredded coconut (sweetened or unsweetened will work)
If you can make the pudding up a day before and let it cool. The pineapple you need to drain – KEEP THE JUICE. Place the juice in a saucepan on medium and add the cornstarch and bring to a boil for 2 minutes. Add the drained pineapple and cook for 5 minutes until thickened. Allow both of the fillings to cool completely.
When you have you cake, cooled fillings, and you are ready to assemble your cake whip the whipping cream to soft peaks, add the sugar and continue to whip until stiff.
Simple cut the cake rounds into half lengthwise, so you have 4 cake layers. Then starting with pineapple, cake, pudding, cake, and so on. After the last layer of cake is on top cover the cake completely with the whipped cream and top with the coconut.