Three-Layer Pineapple Cake

Over the past couple months I've been really into cakes. I've never really been a cake lover either, I'm more of a pie girl. But lately! Lately I've just had an itch at making these sweet, layered, beauties. It is a well known fact on this blog that anything coconut-y (or with the potential to become coconut-y) is an immediate favourite in my books. Add that hint of coconut flavour to a moist, pineapple cake, smothered in whipped cream and you've got yourself a winner. I found this recipe on one of my regular browses through Pinterest and as soon as I got home that night I headed straight to the kitchen and began baking away! Though there are quite a few steps involved, this cake comes out stunning and delicious. I'll be surprised if it's not the best cake you've ever had. Here's my take on the three-layer pineapple cake:

For the cake:

2 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 eggs

1 cup granulated sugar

1/2 cup brown sugar, packed

3/4 cup vegetable oil

1 teaspoon coconut extract

3/4 cup low-fat vanilla yogurt

20 oz can crushed pineapple, drained

Preheat the oven to 350 F. Prepare 3- 8 inch cake pans, greased and lined with parchment paper. In a medium sized bowl mix together the flour, baking powder, soda and salt. In a separate bowl, beat together the eggs and sugars on medium speed, until creamy. Add in the vegetable oil and coconut extract. Gradually add in the yogurt and dry mixture, alternating between the two until just combined. Gently fold in the drained, crushed pineapple. Evenly distribute the batter between the cake pans, and bake for 40-45 minutes, or until a toothpick comes out clean. 

For the filling:

20 oz can crushed pineapple

1.5 tablespoon sugar

2 tablespoon water

In a small saucepan, heat the pineapple, sugar and water, until the liquid has evaporated and the mixture is thick.

1/4 cup granulated sugar

1/4 cup water

1/4 dark rum

In a small saucepan, bring the sugar and water to a boil. When the sugar has evaporated, remove from heat. Allow to cool and stir in the rum.

2 cups whipping cream

1/2 cup icing sugar

Whip the cream and icing sugar together until stiff peaks form. Allow to chill.

3/4 cup toasted coconut

Once the cakes have completely cooled, you can begin assembling the cake. Starting with one cake as the base, soak the top of the cake with the rum syrup. Next gently spread a few tablespoons of the crushed pineapple mixture on top. Spread about 3/4 cup of whipped cream on top and lightly dust with toasted coconut. Continue these layers until your cake is completely assembled. Allow the cake to chill in the refrigerator until ready to serve. For serving, gently saw with a serrated knife, making sure not to crush the cake. 

I know this cake will be the perfect summer dessert and am already dreaming up some cupcake versions of it to bring to parties and BBQs!