Nutritional Info

Nutrition Facts

Serving Size 1 (139g)

Calories 309
Calories from Fat 175 (57%)
Amount Per Serving %DIV
Total Fat 19.4g 30%
Saturated Fat 12.9g 65%
Monounsaturated Fat 4.9g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 157.4mg 52%
Sodium 421.6mg 18%
Potassium 118.6mg 3%
Total Carbohydrate 22.9g 8%
Dietary Fiber 1.1g 5%
Sugars 7.4g
Protein 7.7g 15%

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Recipe Description
This is a beautiful triple layer marvel, moist and dense with the texture of a carrot cake, crowned with a luscious pineapple frosting. If you like, pour rum instead of pineapple juice over the baked layers. In keeping with the tropical theme, you could substitute macadamia nuts for the walnuts. And, no, it's not a typo: there's only a third of a cup of flour in this cake.
Prep time
20 min
Cook time
40 min
Ready In
1 hr

Ingredients

Serves Tool

Serves To:USMetric
3/4 Pound(lb)  unsalted butter, at room temperature
2 Cup(c)  sugar
5   eggs
1 Pound(lb)  graham cracker crumbs
1 Cup(c)  whole milk
1 Teaspoon(t)  pure vanilla extract
1 1/2 Cup(c)  sweetened coconut, flaked or shredded
1 Cup(c)  walnut halves
8 Tablespoon(T)  butter
6 Ounce(oz)  confectioners' sugar, sifted
8 Ounce(oz)  crushed pineapple, drained, juice reserved

Preparation

Preheat the oven to 350° F. Grease three 8 inch round cake pans and line the bottoms with parchment paper. Grease the lined pans, dust with flour, and tap out the excess. Cream the butter and sugar with an electric mixer on medium speed, scraping the bowl several times, until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well and scraping the bowl after each addition. Reduce the speed to low and add the graham cracker crumbs in three additions, alternating with the milk in two additions, beginning and ending with the crumbs. Beat in the vanilla. Fold in the coconut and the walnut mixture. Divide the batter evenly among the prepared cake pans, and bake on the center oven rack until they are golden brown and a cake tester inserted in the center comes out clean, 35 to 40 minutes. (If your center rack won't hold three pans, bake one in the center of the highest rack, but watch it closely.) The cake will appear moist on top. Set the cake pans on a wire rack. While they are still warm, brush some of the reserved pineapple juice over the layers. Let them cool completely before removing them from the pans. To prepare the filling and frosting: Blend the butter, confectioners' sugar and drained pineapple with an electric mixer on medium speed. Raise the speed to high and blend until fluffy, just a few seconds. If the mixture is too thick, blend in some of the reserved pineapple juice, a teaspoon at a time, until the mixture is of spreading consistency. Frost one cake layer with the frosting, and top with the second layer. Frost the second layer, and top with the third. Cover the top and sides with frosting.

Additional notes

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