A Pilot’s Favorite Cake—Pineapple Coconut Cake with Whipped Cream Icing Recipe

Ingredients

• 1 cup water
• 1/3 cup vegetable oil
• 12 oz heavy whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 16 oz canned, crushed pineapple, drained
• Whip the cream until it begins to thicken. Add sugar and vanilla and continue to whip to firm peaks.
• Drain the pineapple and fold into the whipped cream.
• Set aside and make the frosting.
• For the Frosting:
• 3 cups heavy whipping cream
• 1 teaspoon vanilla
• 1/2 cup sugar
• 1 envelope unflavored gelatin
• 1/4 cup water
• 1 small (7oz) package sweetened, flaked coconut
View Full Recipe at Everyday Southwest