->Pineapple Coconut <-

2 cup flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1 cup whole milk

1/2 cup unsalted butter

4 large eggs

2 cup sugar

1 tsp. vanilla extract

350 degrees. butter a

9 by 13-inch baking pan. Line

bottom of pan with waxed or parchment paper. Sift together the

flour, baking powder, and salt. In medium pan, heat milk and butter

over medium heat just till butter melts and the mixture is hot

150 degrees

mixer till mixture is thick and light colored. Mix in vanilla. On

low speed, blend in flour mixture. Slowly add hot milk mixture,

mixing just till mixture is smooth. Pour batter into prepared pan

and transfer to hot oven. Bake cake for 45 minutes or till done.

Let cake cool slightly in pan. Run knife around edge of cake to

loosen it from pan. Invert cake onto wire rack. Discard paper

liner. Turn cake top-side up to cool.

Frosting

1/2 cup unsalted butte, at room temperature

8 ounces cream cheese, at room temperature

1 tsp. vanilla

1 Tbsp. dark rum

3 1/4 cup confectioners, sugar

8 oz can crushed pineapple in juice, well-drained

2 1/2 cups shredded sweetened coconut

Beat butter, cream cheese, vanilla, and rum on medium speed of mixer

till smooth. On low speed, add the sugar, 1 cup at atime and beat

till smooth. Mix in crushed pineapple and spread frosting over top

and sides of cooled cake. Press the coconut evenly over the frosting.

Slide the cake onto a platter and serve at room temperature.

2 round

9 inch cake pans or a tube pan.