White Cake With Pineapple Filling Recipes

Steps:

• 1. Allow egg whites to stand at room temperature for 30 minutes (reserve yolks for another use). Prepare the pineapple filling and store in the refrigerator while preparing the cake. Grease three 8x1 1/2-inch round cake pans. Line bottoms of pans with parchment paper. Grease parchment paper only and lightly flour pans; set aside. In medium bowl stir together flour, baking powder, baking soda, and 3/4 teaspoon salt; set aside.
• 2. Preheat over to 350 degrees. In large mixing bowl beat butter with electric mixer on medium to high for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites all at once; beat on medium-high 3 minutes. Alternately add flour mixture and buttermilk/nectar combined to butter mixture, beating on low after each addition just until combined. Divide batter among prepared pans. (If you do not have 3 pans, refrigerate remaining batter until ready to use.)
• 3. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove layers from pans. Cool thoroughly on racks.
• 4. *Prepare Vanilla Sour Cream Frosting. Set in refrigerator while cake cools. If you are not using the pineapple filling then double the frosting recipe, which makes plentiful frosting. I found the sugar to be too much and suggest you use only 6 cups (for the doubling) of powdered sugar and cool the frosting before icing the cake for consistency to frost.
• 5. Add pineapple filling between the layers as your stacking the cake. Frost with Vanilla Sour Cream Forsting or your favorite icing. Store, covered, in refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• Cream butter and sugar together in a large bowl. Beat in eggs, one at a time; stir in vanilla extract.
• Combine flour and baking powder in a separate bowl; add to the creamed mixture and mix well. Mix in the coconut milk until batter is smooth. Scrape into the prepared pan and smooth the top flat.
• Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack. Let cool, about 30 minutes.
• Meanwhile, combine crushed pineapple, juice, and cornstarch in a saucepan. Whisk until cornstarch is smooth. Heat over medium heat, stirring constantly, until filling has thickened and just barely starts to boil. Remove and set aside to cool.
• Cream confectioners' sugar and shortening together in a large bowl until light and fluffy. Beat in vanilla extract. Gradually add coconut milk, beating until smooth; you may need to use more or less milk depending on the desired thickness of the icing.
• Cut the cooled cake in half to form two 4 1/2x9-inch pieces. Spread pineapple filling on top of one half. Place the other half, top-side down, on top of the filling. Frost the sides and top with icing, then sprinkle coconut all over icing, pressing gently so it sticks.

Steps:

• In heavy saucepan combine cornstarch, all of the sugar and salt.
• Add pineapple with juice and mix well.
• Cook over medium heat until mixture comes to a bubbling boil, stirring constantly.
• Once mixture comes to a boil continue stirring constantly for approximately 5 minutes, or until thickened and its looses it's "milky" look.
• Remove from heat and add butter, stirring to melt.
• Let cool then store in refrigerator.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter three 9-inch round cake pans and dust lightly with flour.
• Prepare cake: Stir flour, sugar, salt, and baking soda together in a large bowl. Stir in eggs and melted butter until just combined. Add sour cream, vanilla and coconut extracts, undrained pineapple and coconut; stir until combined. Divide batter evenly into the three prepared pans.
• Bake in the center of the preheated oven until a wooden pick inserted in the middle of a layer comes out clean, 30 to 35 minutes. Cool in the pans on wire racks about 10 minutes. Turn layers out onto the racks and cool completely, about 1 hour.
• Prepare the buttercream frosting: Beat butter in the bowl of an electric mixer until fluffy and lighter in color. Add 1 cup powdered sugar and 1 tablespoon cream; beat on medium speed for about 1 minute. When the sugar is fully incorporated, add vanilla, salt, 1 additional cup of powdered sugar, and 1 more tablespoon cream; beat for about 2 minutes. Beat in the remaining powdered sugar. If the frosting is too stiff, add a few drops of cream and stir again. Repeat until the desired consistency is reached.
• Prepare the filling: Remove 1 cup of the frosting and place in a medium mixing bowl. Add drained, crushed pineapple and stir. Add a few drops of reserved pineapple juice if the mixture is too stiff.
• To assemble: place one cake layer on a cake plate or stand. Spread 1/2 of the filling on top of the first layer. Put the second layer in place and spread the remaining filling on it. Place the third layer on the top and spread the remaining buttercream frosting on the top and sides of the cake. Garnish the top of the cake with flaked coconut, and add drained pineapple tidbits as desired.

Steps:

• 1. To Prepare the Cake: Sift the Cake Flour, Sugar, baking powder & salt into a mixing bowl. Add the milk, flavorings & shortening & beat until well blended. add the eggs whites, beat for 2 minutes. Spread the batter in 2 greased and floured 8" round cake pans. Bake at 350* 25-30 minutes or until cake test done. Cool in the pans for 10-15 minutes. Remove to a wire rack to cool completely
• 2. To Prepare the Filling: Combine Sugar, cornstarch, & Salt in the top of a double boilerand mix well. Stir in the lemon zest & lemon juice .Add the Pineapple juice, egg yolks, & butter & mix well. Cook over boiling water until smooth and thickened, stirring constantly. Cool to room temperature.
• 3. To Assemble the cake: Slice each cake in halve horizontally. Place 1 of the 4 layers on a cake plate and spread evenly with 1/3 of the Pineapple Lemon mixture & a thin Layer of whipped cream. Place the second layer on top of the first and spread with Half of the Pineapple lemon mixture & a thin layer of whipped cream, the same with the next layer with the remaining pineapple lemon mixture. Top with remaining cake layer and frost the top and sides with the Whipped Cream over entire cake. Chill until serving time. Cut into thin slices to serve.