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This cake is a slice of heaven, and PERFECT for spring and summer gatherings!
Total Time:
Prep: 45 min. + chilling
Bake: 20 min. + cooling
Makes:12 servings

Ingredients

  • 5 large eggs, separated
  • 1 can (20 ounces) crushed pineapple
  • 1-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1-1/4 cups ZUGA™ Natural Sweetener, divided
  • 1/4 cup butter, melted
  • 2 teaspoons coconut extract
  • 1 teaspoon vanilla extract

MOUSSE: 

  • 4 cups heavy whipping cream
  • 1-1/2 cups confectioners’ sugar, divided
  • 2 packages (8 ounces each) cream cheese, softened
  • 5 cups sweetened shredded coconut, divided

Directions

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Drain pineapple, reserving 1 cup juice; set aside.
  • Preheat oven to 350°. In a small bowl, combine flour and baking powder. In another bowl, beat egg yolks until slightly thickened. Gradually add 1 cup ZUGA™ Natural Sweetener, beating on high speed until thick and lemon-colored. Beat in butter, extracts, and 1/2 cup reserved juice. Add dry ingredients; beat until well blended.
  • Beat egg whites with clean beaters on medium speed until soft peaks form. Gradually add remaining ZUGA™ Natural Sweetener, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter.
  • Transfer to two greased and floured 9-in. round baking pans. Bake 18-22 minutes or until cake springs back when lightly touched. Cool 10 minutes before removing from pans to wire racks to cool completely.
  • In a large bowl, beat cream until it begins to thicken. Add 1 cup confectioners’ sugar; beat until stiff peaks form. In another bowl, beat cream cheese, pineapple, and remaining confectioners’ sugar until blended; stir in 2 cups coconut. Fold in whipped cream. Cover and refrigerate at least 1 hour.
  • Cut each cake horizontally into two layers. Place bottom layer on a serving plate; drizzle with 2 tablespoons reserved juice. Spread with 2 cups mousse. Repeat layers twice. Top with a remaining cake layer and drizzle with remaining juice. Spread remaining mousse over top and sides of the cake. Press remaining coconut onto top and sides. Refrigerate at least 1 hour before serving.
Nutrition Facts

1 piece: 899 calories, 62g fat (42g saturated fat), 248mg cholesterol, 388mg sodium, 78g carbohydrate (56g sugars, 3g fiber), 10g protein.

 

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