Pineapple Layer Cake

I decided to make this cake for Easter. You can pretty much decorate it anyway you like for any occasion. I decided to add a little bit of food colouring to make it more Easter friendly.

Ingredients:

Cheesecake:

3 pkg. cream cheese, room temperature
1 cup sugar
3 tbsp. all purpose flour
1 cup sour cream
1 tbsp. vanilla extract
4 large eggs, room temperature

Cake Layers:

3/4 cup unsalted butter, room temperature
1 1/2 cups sugar
3/4 cup sour cream
6 large egg whites, room temperature
2 1/2 cups all purpose flour
4 tsp.  baking powder
½ tsp. salt
3/4 cup milk
1 can crushed pineapple, drained

Cream Cheese Frosting:

2 pkg. cream cheese, room temperature
3 cups heavy whipping cream, cold
1 1/4 cups powdered sugar
1 tbsp. vanilla extract

Optional Ingredients:

Mini eggs
Green coconut
Food colouring

Preparation:

Cheesecake:

Preheat oven to 300°F. Line the inside of a 9-inch cake pan with aluminum foil. Press it into the pan to get it as flat as you can. This will be used to lift the cheesecake out of the pan after it is baked.

In a large mixer bowl, beat the cream cheese, sugar and flour together until combined. Use low speed to keep less air from getting into the batter, make sure you scrape down the sides of the bowl. Add the sour cream, and vanilla extract and mix on low speed until well combined. Add the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition. Pour the cheesecake batter into the lined cake pan.

Place the cake pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the cake pan. Bake for 1 hour.  Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Crack oven door and leave the cheesecake in the oven for another 30 minutes. This process helps the cheesecake cool slowly to prevent cracks. Remove cheesecake from oven and chill until firm, 5-6 hours.

Cake Layers:

Preheat the oven to 350°F. Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides. In a mixer bowl, cream the butter and sugar together on medium speed until light in colour and fluffy, about 3-4 minutes. Add the sour cream mix until combined. Add the egg whites in two batches, mixing until well combined after each addition. In a separate bowl, combine the flour, baking powder and salt. In an different bowl, combine the milk and pineapple puree.

Add half of the flour mixture to the egg mixture and mix until combined. Add the milk mixture mix until combined. Add the remaining flour mixture and mix until smooth. Scrape down the sides of the bowl as needed to ensure everything is being combined. At this point you can add the colouring of your choice or leave it as is. Mix well so that batter is all the same colour.

Divide the batter evenly between the prepared cake pans. Bake for 27-30 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.  Remove the cakes from the oven and allow to cool for 2-3 minutes, then remove from pans to a cooling rack to finish cooling.

Cream Cheese Frosting:

In a larger bowl, beat cheese until smooth, then set aside.  In a separate bowl, add the heavy whipping cream, powdered sugar and vanilla extract and whip until soft peaks form. You can add a few drops of food colouring to the mixture if you want to make your frosting a different colour. Add the cream cheese to the whipped cream and whip until stiff peaks form. Set whipped frosting in the refrigerator.

Assembling the cake:

Use a large serrated knife or a cake levelling tool to remove the domes from the top of the cake layers. Place the first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer. Use the aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the cake. Spread another cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top. If the sides of the cake don’t line up, use a serrated knife to trim off the excess cake or cheesecake. Frost the outside of the cake.

To make the “nest”, I  added a couple of drops of green food colouring to a bit of coconut in a ziplock bag. Mix until coconut is green.

Get the splash look by using a brush dipped in different colour food colouring, sprinkle the icing.

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