I know this isn’t a meal…but I wanted to share the recipe to one of my favorite cakes. I love this cake because it is has lot of WOW for not a lot of work. It is so very southern..which you all know is something that I love! Because it has buttermilk in it, the cake is super moist.
There should be no surprise that I found this recipe in Southern Living Magazine, (the magazine I do a little jig at the mailbox over when it arrives.) And, I’ll let you in on a little secret…it’s not “from scratch” but everyone will think it is.
This was the dessert I made for Easter, and as with every time I have served it, it was a hit! Consider making this cake for your next special holiday or event…maybe Mother’s Day. I promise your Momma will love it!
Quick Coconut Pineapple Cake-Southern Living Magazine April 2005
Servings 12
Ingredients:
(18.25-ounce) package white cake mix (.99)
3 egg whites (.24)
1 1/4 cups buttermilk (1.30)
2 tablespoons vegetable oil (PI)
1 teaspoon lemon extract (.05)
1 (16-ounce) jar pineapple preserves (I have also used orange marmalade when I haven’t been able to find pineapple preserves…very good too!) (2.23)
1/2 cup lemon curd (2.12)*
1 (16-ounce) container cream cheese frosting (1.30)
1 (6-ounce) package frozen flaked coconut, thawed (1.50) (if you do not use the whole bag, you can freeze remainder for another use)
Garnish: fresh mint sprig
Directions:
Beat first 5 ingredients at low speed with an electric mixer 30 seconds or just until moistened; beat at medium speed 2 minutes. Pour batter evenly into 2 greased and floured 9-inch round cake pans.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool layers completely on wire racks.
Combine preserves and lemon curd. Spread 3/4 cup filling between cake layers; spread remaining filling on top of cake. Spread frosting on sides of cake; gently press coconut evenly onto sides of cake. Garnish, if desired.
*I could not find lemon curd when I was out shopping, so being determined to serve this cake, I made my own…it was so good! So don’t be discouraged if you can’t find lemon curd. There are several recipes available online, find one you like and make your own. You can use the leftovers to serve on biscuits, scones, etc.
Total Cost: $8.23
Enjoy!
