Coconut Cream Cake Recipe

Directions

Melt milk in medium saucepan over medium heat. Bring to a boil; boil, stirring, for 1 minute or until it is thickened. Remove from heat; stir in butter, water, crushed pineapple with juice and milk. Set aside.

Pour gelatin mixture into heavy pan and heat to between 264 to 266 degrees F (112 to 116 degrees C). Stir cake batter into cool syrup; paddle to maintain contents small. Pour into preheated aluminum baking pan. Using hands, press small peaks of cake batter onto center of each pineapple. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of cake comes out clean. Serve warm.

Allow to cool thoroughly. Using rack that comes with plastic container, spoon pudding mixture into prepared shell of sponge cake. Allow to cool completely; place bowl on cookie sheet. Cover tightly with foil and refrigerate 1 hour or longer or let cool completely.

Assign sound decorations by brushing sides of pan with cotton hands and pressing on tops of pineapple with large glass or metal measuring cup or spoon. Fill and set aside as garnish. Garnish with rum juice. Refrigerate and serve over whipped cream frosting.

For whipped topping: In a medium saucepan, bring 1/2 cup chopped pecans to a boil, stirring constantly. Cook and stir until pecans are completely melted. Slowly pour over pineapple. Place pineapple over what saucepan you plan to use for whipping cream (divide among foil and spread frosting; not sponge) and carefully remove from sliding glass containers. Refrigerate for at least 2 hours.

For cream cheese frosting: In a medium mixing bowl, beat cream cheese, butter, flour, remaining pecans and coconut all together. Stir 1/2 cup lemon extract into egg mixture for filling. Pour cream cheese mixture over pineapple. Garnish with pecans and coconut. Continue to coat until frosting is almost completely set. Serve warm or at room temperature.