2 cup Below Zero pineapple chunks, thawed and drained
3 cups heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup sweetened shredded coconut, toasted
Preparation
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Spread the batter evenly into the prepared baking pan. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
During the cooling time, In a large mixing bowl, whip the heavy whipping cream until soft peaks form.
Add the powdered sugar and vanilla extract. Continue whipping until stiff peaks form.
Once the cake has cooled, put the pineapple chunks on top of the cake and spread a thick layer of whipped cream over the top.
In a dry pan over medium heat, toast the sweetened shredded coconut until lightly golden. Keep a close eye on it and stir frequently to prevent burning.
Sprinkle the toasted coconut over the whipped cream layer, covering the entire surface.
Refrigerate the cake for at least 2 hours before serving.
